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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini
1/2 lb 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 tsp lemon juice, the juice of 1 wedge
2 tbsp red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tbsp fresh thyme leaves, chopped or 1/2 tsp dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped
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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SPINACH ARTICHOKE PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini
1/2 lb 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 tsp lemon juice, the juice of 1 wedge
2 tbsp red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tbsp fresh thyme leaves, chopped or 1/2 tsp dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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