Spinach Pasta Salad

 

3

cups uncooked bow-tie (farfalle) pasta (6 oz)

1

small tomato, cut into quarters

1/3

cup basil pesto

1/4

teaspoon salt

1/4

teaspoon pepper

4

cups bite-size pieces spinach leaves

2

medium carrots, thinly sliced (1 cup)

1

small red onion, thinly sliced

1

can (14 oz) quartered artichokes hearts, drained, rinsed

• 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
• 2 Meanwhile, in food processor or blender, place tomato, pesto, salt and pepper. Cover; process 30 seconds.
• 3 Toss pasta, pesto mixture and remaining ingredients.