1 package brown rice rotini pasta (I find this at Fresh & Easy)
1 package ready-to-eat spinach
1/2 can artichoke hearts, roughly chopped
1/3 cup sun dried tomatoes, roughly chopped
1 can canellini beans, rinsed and drained
1 can garbanzo beans, rinsed and drained (or you can substitute red kidney beans--I just didn't have any)
1/4 cup olive oil
4 tablespoons apple cider vinegar
2 garlic cloves, minced
2 tablespoons dijon mustard
Crushed red pepper flake
salt and pepper
Boil pasta according to package directions.
Meanwhile, chop artichoke hearts, sun dried tomatoes and garlic. In a small bowl, whisk together olive oil, vinegar, spices, garlic and mustard. Set the dressing aside.
When pasta is ready, drain and put into a large bowl. Add beans, artichoke hearts, tomatoes, spinach and dressing. Thoroughly combine. Spinach will wilt slightly. The picture was taken right after I added the spinach, so it was still holding its shape rather well (at the time).
You can serve immediately or refrigerate. It's delicious either way.
**NOTE: Brown Rice Pasta cooks much faster than regular pasta (in about 5 minutes). Keep an eye on it as it can quickly turn to mush.