Artichoke, Garbanzo, & Spinach Pasta Salad - cooking recipe

Ingredients

8 ounces artichoke hearts, chopped
10 ounces canned garbanzo beans, drained
2 2 cups spiral shaped pasta or 2 cups rigatoni pasta
1 1/3 cups fresh spinach leaves, chopped
3/4 large tomatoes, chopped
3/4 red bell pepper, chopped
1/2 cup sliced button mushroom
pimento stuffed olive, chopped (optional)
2 teaspoons olives or 2 teaspoons vegetable oil
2 teaspoons lemon juice
2 teaspoons water
3/4 teaspoon minced garlic
1/2 teaspoon dried oregano or 1/2 teaspoon italian seasoning
1/8 teaspoon black pepper
crushed red pepper flakes
1/8 teaspoon salt (optional)
2 tablespoons feta cheese, grated
2 teaspoons feta cheese, grated

Preparation

Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth.
Pour over salad and toss.
Cover and chill for at least 2 hours.
Top with feta cheese before serving.