Spinach and Artichoke Pasta Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente (usually 10-12 minutes). Drain and rinse under cold water to stop the cooking process.
2. Prepare the vegetables
   While the pasta is cooking, roughly chop the spinach, quarter the artichoke hearts, halve the cherry tomatoes and Kalamata olives, and thinly slice the red onion. Place all prepared vegetables in a large mixing bowl.
3. Make the dressing
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper until well combined and emulsified.
4. Combine all ingredients
   Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta mixture and toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
5. Add the cheese
   Gently fold in the crumbled feta cheese, reserving a small amount for garnishing the top of the salad. Be careful not to overmix, as the feta will begin to break down.
6. Chill before serving
   Cover the bowl and refrigerate the pasta salad for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together. The spinach will slightly wilt, creating a perfect texture.