Artichoke Tortellini Pasta Salad

• 1 x salt to taste
• 1 each tortellini 1 package, fresh mushroom or chicken prosciutto or spinach filled
• 1/2 pound arugula (roquette) fresh, or baby spinach
• 15 ounces artichoke hearts marinated, drained and chopped
• 1 each sweet red bell peppers, roasted drained and chopped
• 1/2 small red onion chopped
• 2 cloves garlic or to taste, cracked from skin
• 1 each lemon zested
• 2 teaspoons lemon juice freshly squeezed from 1 wedge
• 2 tablespoons red wine vinegar
• 3 1/2 tablespoons olive oil, extra-virgin
• 1 tablespoon thyme freshly chopped or 1/2 teaspoon dried leaves
• 1 x black pepper to taste
• 1/2 cup sundried tomatoes packed in oil, coarsely chopped or sliced

1. Bring 5 or 6 inches of water to a boil in a large pot.
2. Salt boiling water and stir in pasta.
3. Cook for about 4 minutes, until pasta is just tender and the tortellini are floating like buoys.
4. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a baking sheet in a single layer.
5. Coarsely chop arugula or baby spinach.
6. Mix together chopped artichoke hearts, roasted red pepper and red onion.
7. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife.
8. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it.
9. Whisk in oil, thyme and pepper.
10. Transfer pasta and sun-dried tomatoes to the salad.
11. Dress salad and gently toss.
12. Serve or refrigerate.

salt, mushroom, arugula, hearts, sweet red bell peppers, red onion, garlic, lemon zested, lemon juice freshly squeezed from, red wine vinegar, olive oil, thyme, black pepper, tomatoes

Taken from recipeland.com/recipe/v/artichoke-tortellini-pasta-sala-51874 (may not work)