Spinach Artichoke Pasta Salad (Rachael Ray) |
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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
coarse salt |
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: contadina or buitoni brands) available on dairy aisle in most markets |
1/2 pound fresh baby spinach |
1 (15-ounce) can baby artichoke hearts in water, drained and chopped |
1 red roasted pepper, drained and chopped |
1/2 small red onion, chopped |
1 clove garlic, cracked from skin |
1 lemon, zested |
2 teaspoons lemon juice, the juice of 1 wedge |
2 tablespoons red wine vinegar, a couple of splashes |
1/4 cup extra-virgin olive oil |
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it |
black pepper |
a handful sun-dried tomatoes packed in oil, coarsely chopped |
Directions:
1. Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 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 cookie sheet in a single layer.
2. Coarsely chop baby spinach. Combine with artichoke pieces, 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. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
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