Spinach Artichoke Pasta Salad
Julie Watts
ingredients
- Coarse salt
- 1 pkg fresh mushroom or chicken prosciutto or spinach filled tortellini
- 1/2 lb fresh baby spinach
- 1 (15oz) can baby artichokes hearts, 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 tsp lemon juice
- 2 tbsp red wine vinegar
- 1/4 cup EVOO
- 1 tbsp fresh thyme leaves, chopped or 1/2 tsp dried leaves
- Black pepper
- A handful of sun-dried tomatoes packed in oil, coarsely chopped
directions
- 1
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add tortellini. Cook until pasta is tender and the torts are floating like buoys. drain torts, by taking the cooked pasta and spreading them out on a large cookie sheet in a single layer.
- 2
Coarsely chop baby spinach. Combine with artichoke pieces, roasted red peppers and red onion. Take garlic and salt and mash together into a paste with the flat of your knife. Transfer garlic paste into a bowl and add lemon zest, lemon juice and vinegar. Whisk in oil, thyme and pepper. Add sun-dried tomatoes to the salad. Dress salad and gently toss.
- 3
Serve or refrigerate.
notes
Another perfect salad for a social gathering or made from left over torts.
Source: Cadence Watts
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews