Ingredients
- 1 lb fusilli pasta
- 1⁄2 tsp salt, plus additional for cooking pasta
- 6 Tbsp oil, divided
- 1⁄4 cup red wine vinegar
- 1 garlic clove, minced
- 1⁄2 tsp black pepper
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
- 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
- 1⁄2 cup pitted Kalamata olives, chopped coarse
- 1⁄2 cup pine nuts, toasted