1/2cupoilpacked sun dried tomatoes, julienned - from a jar or from an olive bar
1/4cupfeta 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.