Artichoke, Garbanzo, & Spinach Pasta Salad

• 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

1. Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
2. 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.
3. Pour over salad and toss.
4. Cover and chill for at least 2 hours.
5. Top with feta cheese before serving.

hearts, garbanzo beans, pasta, fresh spinach leaves, tomatoes, red bell pepper, button mushroom, olive, olives, lemon juice, water, garlic, oregano, black pepper, red pepper, salt, feta cheese, feta cheese

Taken from www.food.com/recipe/artichoke-garbanzo-spinach-pasta-salad-336181 (may not work)