Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette
Yield: 6servings
Prep Time: 15 minutesmins
Cook Time: 10 minutesmins
Total Time: 25 minutesmins
Ingredients
Salad:
1 (20-ounce)packagerefrigerated cheese tortellini
1 (14.5-ounce)canquartered artichokes
1 (9-ounce)bagfresh baby spinach
1 (3-ounce)bagsun dried tomatoes, or 1 (8-ounce jar) rinsed and drained
½cupcrumbled feta cheese
¼cupdiced red onion
Dressing:
9tablespoonsbalsamic vinegar
3clovesgarlic, minced
1 ½teaspoonsdried oregano
1 ½tablespoontomato paste
Salt and pepper to taste, about 1/8 teaspoon each
¾cupolive oil
Instructions
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined.
If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.