Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 lemon, juice of, small
• 6 ounces Baby Spinach, chopped
• 1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
• 1/3 lb ricotta cheese, crumbled
• 1/2 cup pitted black olives, such as kalamata, coarsely chopped
• 1/2 medium red onion, chopped
• 1/2 cup fresh flat-leaf Italian parsley, chopped
• 1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
• coarse salt, to taste
• fresh ground pepper