Spinach & Artichoke Pasta Salad with Reese Red Wine Vinegar
Preparation Time: 5 min
Cooking Time: 10 min
Serves 8
INGREDIENTS
- 2 – 14 oz. boxes DaVinci Cheese Tortellini
- 3 cups mixed greens
- 2 cans Reese Quartered Artichoke Hearts, drained
- 2 tbsp. Reese Red Wine Vinegar
- ¼ cup DaVinci Extra Virgin Olive Oil
- 1 tbsp. fresh thyme, minced
- 1 small red onion, diced small
- 1 cup baby carrots, sliced
- 1 jar Reese Roasted Bell Peppers, drained and diced
- 1 clove fresh garlic minced OR 1 tbsp. Reese Garlic Juice
- Salt and pepper, to taste
DESCRIPTION
What’s not to love when spinach and artichokes are put together! The duo is complemented perfectly with pasta for a delightful salad.
DIRECTIONS
1. Bring a large pot of water to a boil and cook the tortellini for 6 to 8 minutes. Drain. Set aside to cool.
2. In a large bowl, lightly toss the remaining ingredients. Add the cooked pasta and toss. Add salt and pepper to taste.
3. Serve in a large bowl or over a bed of mixed greens.
2. In a large bowl, lightly toss the remaining ingredients. Add the cooked pasta and toss. Add salt and pepper to taste.
3. Serve in a large bowl or over a bed of mixed greens.