Spinach Artichoke Pasta Salad

  • Level: Easy
  • Total: 13 min
  • Prep: 8 min
  • Cook: 5 min
  • Yield: 4 servings
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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

  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.
  2. 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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