Delicious Spinach Artichoke Tortellini Salad Recipe!
Indulge in a delightful Spinach Artichoke Tortellini Salad bursting with flavors of fresh ingredients and zesty dressing. This easy-to-make dish is a perfect blend of savory tortellini, vibrant spinach, and tangy artichokes, creating a refreshing salad that will tantalize your taste buds.
Spinach Artichoke Tortellini Salad
4
servings10
minutes5
minutes320
kcal15
minutesIndulge in a delightful Spinach Artichoke Tortellini Salad bursting with flavors of fresh ingredients and zesty dressing. This easy-to-make dish is a perfect blend of savory tortellini, vibrant spinach, and tangy artichokes, creating a refreshing salad that will tantalize your taste buds.
Ingredients
Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands)
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
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped
- Alternative Ingredients
Spinach Tortellini: Replace the mushroom or chicken tortellini with spinach tortellini for a vegetarian option.
Canned Artichokes: Use frozen artichoke hearts as a substitute for canned artichokes.
Red Wine Vinegar: Substitute with balsamic vinegar for a richer flavor.
Directions
- Boil water in a large pot. Add tortellini and cook until just tender. Drain and cool on a plate.
- Chop spinach, artichokes, roasted pepper, and red onion. Create a dressing with garlic, lemon zest, lemon juice, vinegar, oil, thyme, and pepper.
- Combine pasta, vegetables, and sun-dried tomatoes. Toss with the dressing. Serve or refrigerate.
Equipment
- cutting board
- chef’s knife
- Mixing bowls
Nutrition Facts
- Calories: 320kcal
