Spinach Artichoke Pasta Salad

8oz uncooked rotini pasta
1 (6oz) jar marinated artichoke hearts
1/2 C creamy Caesar dressing
4 C fresh spinach leaves, cut in thin strips
1 C carrots, julienned
1 C red bell pepper, julienned
1/2 C thinly sliced red onion
1/2 tsp salt
1-2 Tbsp Parmesan cheese, grated
1/4 tsp pepper

Cook pasta; drain. Rinse with cold water. Drain artichoke hearts, reserving liquid. Add liquid to dressing to equal 3/4 C. Chop artichoke hearts. In large bowl, combine spinach, pasta, artichokes, pepper and onion; toss. Add dressing and salt; toss to coat. Sprinkle with Parmesan cheese and pepper.