Bistro Pasta Salad

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4 cups torn spinach

4 cups cooked orecchiette or small seashell macaroni (about 8 ounces uncooked)

1 cup chopped tomato

1/2 cup vertically sliced red onion

1 (6-ounce) jar marinated artichoke hearts, drained and chopped

12 oil-cured ripe olives

Sun-dried Tomato Vinaigrette

3/4 cup (3 ounces) crumbled feta cheese

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