Spinach Artichoke Pasta Salad

Spinach artichoke pasta is simple to make and delicious! This recipe is great for a potluck, everyone will love it!

Spinach Artichoke Pasta Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Coarse salt

  • 1

    package fresh mushroom or chicken prosciutto or spinach filled tortellini

  • ½

    pound fresh baby spinach

  • 1

    (15 ounce) can baby artichoke hearts in water, drained and chopped

  • 1

    red roasted pepper, drained and chopped

  • ½

    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

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon fresh thyme leaves, chopped or ½ teaspoon dried leaves, eyeball it

  • Black pepper

  • A handful sun-dried tomatoes packed in oil, coarsely chopped

Directions

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.


Nutrition

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