Spinach Artichoke Pasta Salad

By bridgetinma

Nutrition Facts
Serving Size 339 g
Amount Per Serving
Calories 528 Calories from Fat 206
% Daily Value*
Total Fat 22.9g 35%
Saturated Fat 4.9g 25%
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 607mg 25%
Total Carbohydrates 62.4g 21%
Dietary Fiber 11.8g 47%
Sugars 6.0g
Protein 21.5g
Vitamin A 125% • Vitamin C 114%
Calcium 26% • Iron 33%


Nutrition Grade B
* Based on a 2000 calorie diet
Nutritional Analysis
Good points
Very high in vitamin A
Very high in vitamin C

Ingredients

• Coarse salt
• 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
• 1/2 pound fresh baby spinach
• 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
• 1 red roasted pepper, drained and chopped
• 1/2 small red onion, chopped
• 1 clove garlic, cracked from skin
• 1 lemon, zested
• 2 teaspoons lemon juice, the juice of 1 wedge
• 2 tablespoons red wine vinegar, a couple of splashes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
• Black pepper
• A handful sun-dried tomatoes packed in oil, coarsely chopped

Details

Adapted from foodnetwork.com

Preparation

Step 1

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.