Salad with tortellini, spinach and artichokes
This pasta, spinach, and artichoke salad uses tortellini for a rich flavor. The recipe allows for any type of pasta, including chicken or ham, while vegetarians can use cheese, mushrooms, or spinach. The addition of artichokes and spinach enriches the dish, while sun-dried tomatoes add a savory tang. With a tangy dressing of garlic, lemon zest, vinegar, ginger, olive oil, and thyme, this cold salad is the perfect light summer dish.
Complexity: easily
Servings: 4
Pasta is the easiest and quickest way to prepare a main course. Different types of pasta, such as tortellini or penne, are prepared with different sauces, such as pesto, cream, or tomato. Pasta is perfect for any occasion. However, hot and filling pasta might not be the best choice for a summer evening. Fortunately, pasta is an ingredient that can be served cold and used to make a healthy, light salad.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Coarse salt
- 1 pack. tortellini stuffed with spinach, chicken, ham or mushrooms
- 230 g fresh spinach
- 1 can of canned artichokes, rinsed and finely chopped
- 1 roasted red bell pepper, chopped
- 1/2 small red onion, chopped
- 1 clove garlic, peeled
- Zest of one lemon
- 2 tsp lemon juice (juice from 1 wedge)
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 tbsp fresh thyme leaves, finely chopped, or 1/2 tsp dried leaves
- Black pepper
- A handful of sun-dried tomatoes in oil, coarsely chopped
We recommend
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil with 14-15 cm (5-6 inches), season with salt, and add the tortellini. Cook for 3-4 minutes, until the pasta floats to the surface. Drain, then cool the pasta in a single layer on a large plate or baking sheet.
- Coarsely chop the spinach. Mix with the artichokes, roasted red pepper, and red onion. Chop the garlic on a board, then add salt and mash with the flat side of a knife. Transfer the garlic paste to a bowl, add the lemon zest and juice, and vinegar. Pour in the oil, add the thyme, and pepper, and whisk to combine. Add the pasta and tomatoes to the salad. Gently toss the salad. Serve.
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