Spinach Pasta Salad
  • 9 ounce pkg Fresh mushroom or chicken prosciutto or spinach filled tortellini
  • 6 ounce Bag Baby Spinach, coarsely chopped
  • 15 ounce jar Artichoke hearts in water, drained and chopped
  • ½ Red or Sweet Onion, chopped
  • ½ cup Great Lakes Sun Dried Tomatoes, chopped
  • 1 clove Garlic
  • 1 Lemon, zested
  • 2 teaspoons Lemon juice
  • 1 Tablespoon Wine vinegar
  • ¼ cup Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Thyme leaves, chopped or ½ teaspoon dried thyme leaves
  • Black pepper
  1. Cook the tortellini according to directions on the package. Drain, rinse and cool by spreading them out on a cookie sheet.
  2. Chop the spinach and combine with artichoke pieces, sun dried tomatoes and onion. Set aside. Chop garlic then add salt to it and mash it into a paste with the flat side of your knife. Transfer to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in the olive oil, thyme and pepper. Add pasta to the saladand then gently toss the salad with dressing. Serve or refrigerate.
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/tomato-recipes/spinach-pasta-salad/