Rachael Ray'S Spinach Artichoke Pasta Salad - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onion, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

Preparation

Combine the first three ingredients in the bottom of a serving bowl.
Add remaining ingredients to the bowl and toss till well combined.
Season with salt and pepper and serve.
This makes 8 side dishes.