Mediterranean Pasta Salad

• 12 oz Farfalle (bow-tie) pasta
• ½ c sliced black olives
• ¾ c chopped artichoke hearts
• 1 (15 oz) can white beans, drained and rinsed
• ¼ c grated parmesan cheese
• ½ c chopped spinach leaves (or other greens or micro greens)
• ½ c Sun-dried Tomato and Garlic Dressing
• Salt/pepper/red pepper flakes, as needed

Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook until just al dente, then drain and rinse to stop cooking. Let cool slightly.

Toss cooked pasta with black olives, artichoke hearts, white beans, parmesan cheese, spinach or micro greens and Sun-dried Tomato and Garlic Salad Dressing.

Season to taste, as desired, with salt/pepper and red pepper flakes.

Serve immediately!