Prepare sun-dried tomatoes according to package directions. Drain, reserving 2 Tbsp soaking water, slice tomatoes thinly.
In large bowl, whisk together tapenade, vinegar and tomatoe water. Whisk in artichoke marinade.
Drain pasta well; toss with dressing and let cool to room temperature
Add Spinach, tomatoes, chorizo and artichoke hearts, toss well. Garnish with cheese and drizzle with a little olive oil. Season to taste with salt and pepper.
Originally Submitted
3/26/2009
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