Ingredients:
1 package Clearly by Best Choice rigatoni 3 cups fresh baby spinach, chopped 1 (15oz) jar marinated artichoke hearts 1 tomato, seeded and chopped 1/4 cup red onion, finely chopped 1/3 cup white cheddar cheese, shredded For the dressing: Zest from one lemon Juice from one lemon 1/4 cup Clearly by Best Choice olive oil 2 Tablespoons Best Choice Superior Selections red wine vinegar 1/4 teaspoon Clearly by Best Choice ground pepper 1/2 teaspoon Clearly by Best Choice dried basil
Directions:
Cook rigatoni pasta according to package directions. Drain noodles and let cool completely. Add a tablespoon of Clearly Organic olive oil to prevent noodles from sticking together. Coarsely chop spinach leaves and add them to a medium-size salad bowl. Slice artichoke pieces and add the thin artichoke wedges, tomato, and finely chopped red onion to the salad bowl. Gently toss salad then add pasta and cheese to the bowl. Make the dressing by adding all of the ingredients to a mason jar with a lid. Secure lid then shake until contents are evenly distributed. Dress the salad then gently toss. Serve or refrigerate.
