Source: Tastefully Vegan

1 cup spiral or bow tie pasta
8 cups fresh spinach, cleaned
1 cup red cabbage, finely sliced
1 cup green onion, 1 inch diagonal slices
1 cup artichoke hearts (optional; water pack)
2 Tbsp. fresh cilantro, snipped
1 cup fat-free Italian dressing

Cook pasta according to directions, rinse and chill. Break spinach leaves and remove any large stems. Chop sliced cabbage into 1 inch pieces. Add remaining ingredients and toss lightly.

Yield: 12 cups

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