Spinach Artichoke Pasta Salad

• Coarse salt
• 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
• 1/2 pound fresh baby spinach
• 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
• 1 red roasted pepper, drained and chopped
• 1/2 small red onion, chopped
• 1 clove garlic, cracked from skin
• 1 lemon, zested
• 2 teaspoons lemon juice, the juice of 1 wedge
• 2 tablespoons red wine vinegar, a couple of splashes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
• Black pepper
• A handful sun-dried tomatoes packed in oil, coarsely chopped

1. Bring 5 or 6 inches of water to a boil in a large pot.
2. Salt boiling water and add pasta.
3. Cook for 3 to 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 cookie sheet in a single layer.
5. Coarsely chop baby spinach.
6. Combine with artichoke pieces, 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. Add pasta and sun-dried tomatoes to the salad.
11. Dress salad and gently toss.
12. Serve or refrigerate.

salt, mushroom, baby spinach, baby artichoke, red roasted pepper, red onion, clove garlic, lemon, lemon juice, red wine vinegar, extravirgin olive oil, thyme, black pepper, handful sundried

Taken from www.foodnetwork.com/recipes/rachael-ray/spinach-artichoke-pasta-salad-recipe.html (may not work)