Mediterranean Penne Pasta Salad

• 3 cups penne pasta
• 2 (10 ounce) jars marinated artichoke hearts, drained with liquid reserved
• 2 cups packed fresh spinach, shredded
• 1/4 red onion, thinly sliced
• 1 (8 ounce) can chickpeas, drained and rinsed
• 2/3 cup reserved artichoke liquid
• 2 tablespoons wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash hot pepper sauce
• 1/4 cup fresh parsley, chopped (optional)

1. 1. In a large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
2. 2. In a large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
3. 3. Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.

penne pasta, hearts, fresh spinach, red onion, chickpeas, liquid, wine vinegar, olive oil, salt, pepper, pepper sauce, fresh parsley

Taken from www.food.com/recipe/mediterranean-penne-pasta-salad-479367 (may not work)