Karen'S Spa Salad - cooking recipe

Ingredients

Salad
8 ounces rotini whole wheat pasta
1 (8 ounce) can artichoke hearts
4 ounces baby spinach leaves
1/2 cup red onion, sliced
1/2 cup tomatoes, chopped
1/3 cup sun-dried tomato, slivered
1/3 cup kalamata olive, pitted and sliced
1/3 cup feta cheese, with dried tomato
2 tablespoons fresh parsley, chopped
1/2 teaspoon sea salt
1/2 teaspoon pepper
Dressing
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of
1 teaspoon Dijon mustard

Preparation

Wisk olive oil, vinegar, lemon juice & dijon mustard together (in that order). This should emulsify the dressing.
Cook whole wheat pasta according to directions, rinse quickly with hot water, let drain.
Mix remaining ingredients into large bowl, add pasta, then dressing.
Refridgerate for at least 1 hour before serving.