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Spinach Artichoke Pasta Salad

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

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Rate this recipe 4.3/5 (14 Votes)

Ingredients

  • Coarse salt
  • 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini
  • 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

Servings 4
Preparation time 8mins
Cooking time 13mins
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.

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