Artichoke Tortellini Pasta Salad
At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.
1 package, fresh mushroom or chicken prosciutto or spinach filled
fresh, or baby spinach
marinated, drained and chopped
roasted red bell peppers
drained and chopped
or to taste, cracked from skin
freshly squeezed from 1 wedge
red wine vinegar
olive oil, extra-virgin
freshly chopped or 1/2 teaspoon dried leaves
packed in oil, coarsely chopped or sliced
Bring 5 or 6 inches of water to a boil in a large pot.
Salt boiling water and stir in pasta.
Cook for about 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 baking sheet in a single layer.
Coarsely chop arugula or baby spinach.
Mix together chopped artichoke hearts, 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.
Transfer pasta and sun-dried tomatoes to the salad.
Dress salad and gently toss.
Serve or refrigerate.