Tortellini Salad

Submitted by: Kellee

1 package spinach or cheese filled tortellini (recommended: Buitoni)
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 yellow pepper, chopped
1 pt cherry tomatoes
1/2 small red onion, chopped

Dressing:
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar
1/4 cup canola oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper

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. Drain tortellini and allow it to cool. Coarsely chop baby spinach. Combine with artichoke pieces, red onion, tomatoes and yellow pepper.

For the dressing: Chop garlic, then add salt to it 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 to it. Whisk in oil, thyme and pepper. Pour dressing over veggies, add pasta, and gently toss. Serve or refrigerate.

Can also use sundried tomatoes.