Spinach Artichoke Pasta Salad

By á-174942

Ingredients

• Coarse salt as needed
• 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (Contadina or Buitoni brands recommended)
• 1/2 pound fresh baby spinach
• 1 can baby artichoke hearts in water - (15 oz) drained, chopped
• 1 red roasted pepper drained, chopped
• 1/2 small red onion chopped
• 1 garlic clove cracked from skin
• 1 lemon zested
• 2 teaspoons lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh thyme leaves (or 1/2 tspn dried leaves)
• Freshly-ground black pepper to taste
• A handful sun-dried tomatoes packed in oil coarsely chopped

Details

Servings 4

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.

This recipe yields 4 servings.