Rachael Ray'S Spinach Artichoke Pasta Salad

• 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

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

extra virgin olive oil, red wine vinegar, lemon, water, ricotta cheese, black olives, red onion, fresh flatleaf, penne, salt, fresh ground pepper

Taken from www.food.com/recipe/rachael-rays-spinach-artichoke-pasta-salad-112696 (may not work)