• 1 # Lemon Pepper and Spinach Garlic Penne Pasta, cooked, drained and cooled
• 1 cup of chopped roasted Red Bell Peppers
• 30 oz Artichoke Hearts in brine, drained and quartered
• 1 cup Kalamata Olives, halved
• 1 large Cucumber, cut into bite sized slices
• 1/2 cup Red Onion, sliced thin
• 1/2 teaspoon Aleppo Chile Flakes
• 1 cup Italian Style Feta Cheese
• 2 cups Fresh Spinach, chopped 
• ⅓ cup fresh slivered or chopped Basil Leaves

Dressing 

• ½ cup Virgin Olive Oil
• ¼ cup white Balsamic Vinegar
• 4 cloves Black Garlic, minced
• 2 tablespoons dry Mexican Oregano
• 1 teaspoon Maui Onion Sea Salt
• 1 teaspoon freshly ground Pink Peppercorns

Dressing... 

Mix ingredients for the dressing ahead of time and let set at room temperature to make sure the flavors blend well. 

Combine all other ingredients in a large bowl. Drizzle dressing over the top of the ingredients and mix thoroughly to ensure that all pieces are coated. Keep refrigerated until serving.