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.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
60 minIngredients
Directions
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.
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