Artichoke-and-Pasta Salad

Ingredients

• 14 ounce artichoke hearts divided drained canned
• 0.3 teaspoon pepper black
• 0.5 teaspoon basil dried
• 1 ounce feta cheese crumbled
• 1  garlic clove minced
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 0.3 teaspoon oregano dried
• 2 cups pkt spinach thinly sliced
• 1 cup tomatoes seeded chopped
• 1 tablespoon water 
• 3 cups radiatore cooked uncooked ( 5 ounces short coiled pasta)
• 3 cups radiatore cooked uncooked ( 5 ounces short coiled pasta)

Equipment

• food processor
• bowl
• blender

Directions

1. Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
2. Chop the remaining artichoke hearts.
3. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl.
4. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours.
5. Sprinkle with feta cheese.