Artichoke, Garbanzo, & Spinach Pasta Salad

This is an old standby that we use here at the "home" and amazingly, the residents, eat it but they leave out a little of the spinach. Found this in a drawer with the ingredient quantities, as we use more of each, but I don't know from where it came. This is easy and with some chicken and some fruit, the meal is complete. Didn't account for chilling time.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 8  ounces artichoke hearts, chopped
• 10  ounces  canned garbanzo beans, drained
• 2  cups  cooked pasta shells or 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

Directions

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.