spinach artichoke pasta salad

this colorful pasta salad is not only pleasing to the eyes but it’s just as pleasing to the tastebuds.  perfect citrus blend of lemon, vinegar, and veggies, the best part about the pasta?  no-nuking (microwaving) required for a quick weekday work lunch!

ingredients:

• 1 cup rotini pasta
• 2 cups baby spinach
• 1 cup artichoke hearts in water, drained
• 1/2 small red onion
• 1 clove garlic, peeled
• 2 tsp lemon juice
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• handful sun-dried tomatoes in oil
• black pepper
• salt

instruction:

1. bring large pot of water to boil
2. add salt and pasta to water
3. cook until pasta are al dente
4. drain pasta and set in large bowl to cool
5. dice spinach, artichoke hearts, red onion, and sun-dried tomato
6. add diced spinach, artichoke, onion, and sun-dried tomato to pasta
7. mince garlic then mash into paste, add to pasta
8. add lemon juice, vinegar, oil, and pepper to pasta
9. gently toss salad together
10. refridgerate for 30 minutes before serving (this allows the flavor to set in)

if you are on a no-carb diet, option to substitute mushrooms for rotini :) happy tossing!