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This pasta salad is so good! Full of delicious Mediterranean flavors, it makes a great side for a party or brown-bagged for lunch. As written it is a great vegetarian dish but you can also use chicken or prosciutto tortellini. Feel free to serve right away, but I really prefer to make this the night before (or even a couple of nights before). It gives the spinach time to wilt a bit and allows the dressing to really marinate the other ingredients.
1 (20 oz) package fresh cheese tortellini
2 tbsp oil
salt
8 oz fresh baby spinach
1/4 red onion, minced
2 tbsp jarred roasted red pepper, minced
1 (14 oz) can baby (small) artichoke hearts, quartered
1/4-1/2 cup pitted kalamata olives, chopped or whole
2 cloves garlic, minced
2 tbsp red wine vinegar
zest of 1 lemon
1 tbsp lemon juice
1/4 cup olive oil
1 tbsp fresh thyme leaves, minced
black pepper to taste
1/2 cup oil-packed sun dried tomatoes, julienned (look for the ones you can buy in bulk from the olive bar)
1/4 cup feta cheese, crumbled
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1st Keep
 Mila_Pandzic
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