Spinach Artichoke Pasta Salad Recipe

More from this source
Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

2 teaspoons lemon juice, the juice of 1 wedge

1 red roasted pepper, drained and chopped

A handful sun-dried tomatoes packed in oil, coarsely chopped

1 lemon, zested

1 clove garlic, cracked from skin

1/2 pound fresh baby spinach

2 tablespoons red wine vinegar, a couple of splashes

Black pepper

1/2 small red onion, chopped

1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it

Coarse salt

1/4 cup extra-virgin olive oil

1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets

1 (15-ounce) can baby artichoke hearts in water, drained and chopped

You might also like

Sister’s Awesome Pasta Salad
Pip & Ebby
Mediterranean Orzo And Chicken Salad
Love and Olive Oil
Creamy Pea And Artichoke Pesto Pasta Salad
Closet Cooking
Mediterranean Orzo Salad
Vintage Mixer
Artichoke Pasta Salad
Whole Foods Market
Healthy & Delicious: Greek Orzo Salad
Serious Eats
“The Fiery Italian” Pasta Salad In A Spicy, Tom...
The Cozy Apron
Pesto Pasta Salad
Vanilla Latte
Margherita Pasta Salad
Parade Magazine
Artichoke Ravioli Pasta Salad
A Nutritionist Eats