Spinach Artichoke Pasta Salad

8 oz. (3 c.) uncooked rainbow rotini (spiral pasta)
1 (6 oz.) jar marinated artichoke hearts
1/2 c. creamy Caesar salad dressing
4 c. fresh spinach leaves, cut into thin strips
1 c. julienne-cut carrots
1 c. julienne-cut red bell pepper
1/2 c. thinly sliced red onion
1/2 t. salt
1-2 T. grated fresh Parmesan cheese
1/4 t. coarsely ground pepper

  • Cook rotini to desired doneness as directed on package. Drain; rinse with cold water.
  • Meanwhile, drain artichoke hears, reserving liquid. Add reserved liquid to salad dressing to equal 3/4 cup; set aside. Chop artichoke hearts.
  • In large bowl, combine cooked rotini, artichokes, spinach, carrots, bell pepper, and onion; toss gently. Add dressing and salt; toss to coat. Sprinkle Parmesan cheese and pepper on top, then serve.
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