Vegetable Radiatore Salad

Radiatore is Italian for 'radiator.' Pretty obvious cognate, really. This is the shape of pasta Dylan picked for his pasta salad. And, to my utter delight, he opted for the radiatore that is colored with vegetables - green from spinach, red from tomatoes, and plain semolina.

While the pasta cooks, saute sliced fennel with oregano leaves till softened. Add sliced mushrooms and cook, again, till softened and beginning to brown. Add spinach and cook till just wilted. Season with smoked sea salt and freshly ground pepper. Add drained pasta, sliced olives, and marinated artichokes. Toss to coat with olive oil and balsamic vinegar.

Cook this the day before needed to let the flavors develop. Before serving, add crumbled feta cheese.

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