Artichoke and Spinach Pasta Salad

Ingredients

• 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
• 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