Bowtie Pasta With Chickpeas And Spinach In A Creamy Feta-Tomato Vinaigrette

Ingredients

• 2.8 cups bow tie pasta) uncooked
• 19 ounce chickpeas drained canned (garbanzo beans)
• 2 cups cherry tomatoes halved
• 3.5 cups farfalle pasta hot cooked
• 4 ounces feta cheese divided crumbled
• 0.3 cup basil fresh thinly sliced
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 2 tablespoons red wine vinegar 
• 5 cups torn spinach fresh
• 0.5 cup sacremento tomato juice 

Equipment

• bowl

Directions

1. Combine first 5 ingredients in a large bowl; add 1/2 cup feta cheese. Toss gently.
2. Combine remaining 1/2 cup feta cheese, basil, and remaining 3 ingredients; stir well.
3. Pour over pasta mixture; toss gently to coat.