This one is tasty and the leftovers taste great days after preparation.
Salt and freshly ground black pepper, to taste
1 12-16 ounce package of tortellini, I bought the rainbow kind and found it at Costco, I also doubled the recipe for a get together.
1 can (15-ounces) baby artichoke hearts in water, drained and chopped
1 roasted red pepper from a jar, drained and chopped
1 clove garlic, cracked from skin
Grated zest of 1 lemon
2 teaspoons lemon juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried thyme
Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add tortellini. Cook 2 minutes, then add sun-dried tomatoes. Cook tortellini until it is just tender and floating, another 2 to 3 minutes. Drain tortellini and tomatoes, then cool by spreading them out on a large plate or cookie sheet in a single layer.
Coarsely chop spinach, or just de-stem and leave leaves whole (as shown). In a large bowl, combine spinach with artichokes and roasted red pepper.
Chop garlic, then add 1/2 teaspoon of salt 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. Whisk in olive oil, thyme, and pepper. Add pasta and sun-dried tomatoes to the spinach salad. Dress salad and gently toss. Serve or refrigerate until needed.