This recipe has been in my to-try file for a long time. It has olives in it, which Husband doesn’t like, so I haven’t made for us.
Today there was a potluck at work and I decided to give it a shot. I usually make tried and tested recipes to share with my coworkers, but this sounded so wonderful and I didn’t see how it was going to try out badly.
It was popular! Although it makes a large amount nearly all of it was gone at the end of the day and I have many requests for the recipe. It turned out to be a really good choice for a potluck too. I was able to make it the night before and it can sit out for several hours and still taste great.
When the salad comes together it will seem like a TON of spinach. But the spinach does wilt down as the salad sits.
Adapted from Rachel Ray
Spinach, Artichoke, And Tortellini Pasta Salad
Ingredients
- 20 ounce package fresh cheese tortellini
- 8 ounces fresh baby spinach chopped
- 1/4 red onion minced
- 2 Tbsp jarred roasted red pepper minced
- 14 ounce can baby (small) artichoke hearts quartered
- 1/4-1/2 cups pitted kalamata olives chopped or whole
- 2 cloves garlic minced
- 2 tbsp red wine vinegar
- zest and juice of 1 lemon
- 1/4 cup olive oil
- 1 tbsp fresh thyme leaves minced
- black pepper to taste
- 1/2 cup oil packed sun dried tomatoes, julienned – from a jar or from an olive bar
- 1/4 cup feta cheese, crumbled
Instructions
- Boil a large pot of water. Add tortellini and boil 4-5 minutes or until tender but still firm. Drain pasta and spread out on a rimmed cookie sheet to cool. Refrigerate if desired.
- In a large bowl, add chopped spinach, onion, red pepper, artichoke hearts and olives. Toss. Mince garlic or put the cloves through a garlic press and place in a small bowl or jar. Add red wine vinegar, lemon zest, lemon juice, olive oil, thyme, and black pepper. Whisk or shake to combine. Pour dressing over spinach. Toss well. Add cooled pasta, tomatoes, and feta. Toss again and refrigerate until ready to serve.