Spinach Artichoke Pasta Salad

Ingredients

• 15 ounce baby artichoke hearts in water drained chopped canned
• 0.5 pound baby spinach fresh
• 4 servings bell pepper black
• 4 servings coarse salt 
• 1 tablespoon thyme leaves dried fresh chopped
• 1 clove garlic 
• 2  juice of lemon 
• 1  lemon zest 
• 0.3 cup olive oil extra-virgin
• 0.5 small onion red chopped
• 2 tablespoons red wine vinegar 
• 1  roasted pepper red drained chopped
• 1 package spinach filled tortellini available on dairy aisle in most markets fresh (recommended: Contadina or Buitoni brands)
• 1 handful sun-dried tomatoes packed in oil, coarsely chopped

Equipment

• bowl
• baking sheet
• knife
• whisk
• pot

Directions

1. 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.
2. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
3. Coarsely chop baby spinach.
4. 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.
5. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it.
6. Whisk in oil, thyme and pepper.
7. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss.
8. Serve or refrigerate.