Dressing:

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 clove garlic (minced or pressed)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup diced red onion

Salad:

• 8 ounces bowtie pasta (about 3 cups dry)
• 1 14-ounce jar marinated artichoke hearts (drained and cut into bite-sized pieces, can sub hearts canned in water)
• 2 cups chopped spinach
• 1 cup navy beans (can sub other white beans)
• ¼ cup chopped fresh parsley
• ¼ cup pine nuts
• 8 ounces mozzarella pearls (or mozzarella cut into small pieces)
• ¼ cup shredded parmesan cheese