PASTA SALAD SPINACH RECIPES

Name: Spinach Artichoke Pasta Salad
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4 servings
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

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SPINACH ARTICHOKE PASTA SALAD RECIPE | RACHAEL RAY | FOOD ...

Spinach Artichoke Pasta Salad Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Total Time 13 minutes

Prep Time 8 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.
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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