Spinach Artichoke Pasta Salad

• Coarse saltsalt
• 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most marketsmushroom
• 1/2 pound fresh baby spinachspinach
• 1 (15-ounce) can baby artichoke hearts in water, drained and choppedwater
• 1 red roasted pepper, drained and choppedbell-pepper
• 1/2 small red onion, choppedred-onion
• 1 clove garlic, cracked from skingarlic
• 1 lemon, zestedlemon
• 2 teaspoons lemon juice, the juice of 1 wedgelemon-juice
• 2 tablespoons red wine vinegar, a couple of splashesred-wine-vinegar
• 1/4 cup extra-virgin olive oilolive-oil
• 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball itthyme
• Black pepperpepper
• A handful sun-dried tomatoes packed in oil, coarsely choppedoil

1. 01Bring 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. 02Coarsely 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.

Calories

253 kcal

Protein

5 g

Fat

23 g

Saturated fat

2 g

Carbs

14 g

Fiber

6 g

Sugar

4 g

Sodium

554 mg

Cholesterol

0 mg

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