Photo: Spinach Artichoke Pasta Salad Recipe
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
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.
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By maryuch
NJ
on May 24, 2013
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This is the best pasta salad. It has impressive ingredients that your company will love. Don't hesitate.
By beachinfrizzy
Short Hills, NJ
on April 30, 2013
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Made this for a church volunteer luncheon and it was a big hit! Like other reviewers, I multiplied the recipe to feed 20 people - used 1 big package (20 oz each of Buitoni Chicken and Herb tortellini and Mixed Cheese. Used jarred roasted red peppers and 'dry' sun dried tomatoes as I had both on hand, and added the pepper liquid to the dressing. Prepped the pasta and vegetables separately the night before and mixed everythiing except the fresh greens (Used 1/2 spinach and 1/2 arugula early in the morning; then added the greens right before serving. Added finely julienned ham and two cans of rinsed cannellini beans to make it a hearty all-in-one main course. Turned it out on large platters surrounded with more arugula and topped with sliced black olives and freshly shaved parmesan. Served garlic bread slices, potato chips and clusters of tri-color grapes on the side.
By jules_1016_13066939
Fort Collins, 44
on April 10, 2013
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Made this tonight for a school salad potluck and was pleasantly surprised. I searched for "pasta salad" to see if I could come up with something new, and chose this based on the number of 5-star reviews. I tripled the recipe and doubled the dressing, plus roasted my own red peppers. I also used Buitoni 4 cheese and chicken/prosciutto tortelloni. The flavor is beautiful and the thyme is the key....do not substitute. I would be willing to bet than anyone who gave this recipe a lower rating did not use fresh thyme. I'll make this one again and again.
Read all 133 reviews