Kay's Spinach Artichoke Tortellini Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Coarse salt
1 Regular package of tortellini (Cheese or mushroom or spinach filled tortellini will do)
1 pound of fresh baby spinach
1(15 ounce) can of 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 the skin
Zest from one lemon
2 teaspoons fresh lemon juice
2 Tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 Tablespoon of fresh thyme leaves chopped
Black pepper
4 Sun-dried tomatoes packed in oil coarsely chopped
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Directions: |
Directions:1. Bring water to boil in a large pot. Salt boiling water and add Tortellini. Cook for 3 to 4 minutes until pasta is just tender. Drain the Tortellini, then cool by spreading them out in a single layer on a large cookie sheet.
2. Coarsely chop baby spinach. Combine with chopped artichoke pieces, chopped roasted red pepper and chopped red onion in serving bowl.
3. 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.
4. Add tortellini and sundried tomatoes to the salad. Add dressing and gently toss.
5. Serve or refrigerate. |
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Personal
Notes: |
Personal
Notes: Kay brought this to Bunco and it was so good. The dressing gives it a very light fresh taste.
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