Spinach, Artichoke, Sundried Tomato Tortellini Salad
Inspired by Fresh Veggies Day, I used fresh spinach that I lightly wilted for this pasta salad with tortellini, artichoke hearts, and sundried tomatoes.
This was inspired by a Rachel Ray recipe I found on the Food Network.
You can eat this warm or cold.
I love pasta salads and you can make a lot at once / meal prep and have some ready for multiple meals.
Fresh Veggies Day
What I used:
- Buittoni Spianch and Cheese tortellini. You can do any flavor you want
- Fresh spinach leaves
- Artichoke hearts
- Sundried tomatoes
- Red wine vinegar
I got the pasta into some boiling water in a pot. I also got the spinach going in a pan to get it a little wilted.
Then I put 2 or 3 tablespoons of vineegar in a mixing bowl, 1/4 to 1# cup of artichokes (cut into small pieces) and sundried tomatoes (cut into small pieces).
Then I drained the pasta and added it all in the bowl together and mixed it up.
That's it! It's really good and another way to use tortellini. :)
Give it a try! We are good at this!