Spinach & Artichoke Tortellini Salad



I love pasta salads. They have come a long way since the tri-colored spiral noodles drenched in italian dressing with chunks of pepperoni. This recipe evolved for me as I was browsing other pasta recipes. I came across several that I knew I loved all of the ingredients but they were missing a WOW factor. All of the ingredients were those of the bland version, so I did what I do to a lot of recipes that I come across…….I put my own spin to it. It’s the perfect side to any summer meal, or it’s a perfect light summer meal in itself. I hope you enjoy it.

Ingredients

  • 3 cups Fresh Baby Spinach
  • 12-14oz Cheese Tortellini Pasta (Cooked; follow directions on package. This comes packaged several ways and by different oz.)
  • 12 oz Jar Marinated Artichokes Hearts
  • 14 oz Can Quartered Artichoke Hearts (Drained)
  • 14 oz Can Fire Roasted Tomatoes (Drained)
  • 1/4 teaspoon Garlic Powder (May need to adjust to your taste on this measurement)
  • 1/2 teaspoon Basil Seasoning (May need to adjust to your taste on this measurement)
  • Salt (To taste)
  • Ground Pepper (To taste)
  • Shaved Parmesan Cheese (To garnish)

Directions

Cook pasta according to directions and drain it.
Coarsely chopped spinach and place in a large salad bowl.
Spoon out marinated artichokes and add them to the bowl of chopped spinach. You want some of the marinate in the salad because it is full of flavor, but adding all of it will be too much. What is on the spoon with the artichoke piece will be enough. NOTE: I also will pick the hard part of the leaves off of the artichoke.
Drain and rinse the can of quartered artichokes. Rinsing them will take away of some the tartness. I also will pick off the hard leaves and sometimes I will cut the leaf portion off depending on how tough the leaves are. Add them to the bowl.
Drain the tomatoes. Add them to the bowl.
Add the pasta to the bowl.
Add the garlic powder, basil, salt and ground pepper.
Gently toss and top with Parmesan Cheese. May serve immediately, or I like to chill it prior so that the flavors marinate together in the frig.

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