Spinach Artichoke Pasta Salad

Recipe Ingredients

		Coarse salt - as needed
1		Fresh mushroom or chicken prosciutto or
		Spinach filled tortellini
		= (Contadina or Buitoni brands
		Recommended)
1/2 lb	227g / 8oz	Fresh baby spinach
1		Baby artichoke hearts in water - (15 oz) - drained, chopped
1		Red roasted pepper - drained, chopped
1/2		Red onion - chopped (small)
1		Garlic clove - cracked from skin
1		Lemon - zested
2 teaspoons	10ml	Lemon juice
2 tablespoons	30ml	Red wine vinegar
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Chopped fresh thyme leaves
		= (or 1/2 tspn dried leaves)
		Freshly-ground black pepper - to taste
		A handful sun-dried tomatoes packed in oil - coarsely chopped

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E38) - from the TV FOOD NETWORK

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