Spinach & Artichoke Pasta Salad with Reese Red Wine Vinegar

What's not to love when spinach and artichokes are put together! The duo is complemented perfectly with pasta for a delightful salad.

Prep Time: 
5 minutes
Cook Time: 
10 minutes

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


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.