Ensalada de tortellini con espinacas y alcachofas

Ingredientes

• 1 20-ounce package tortellini
• 3 cups packed baby spinach
• 1 14-ounce can artichoke hearts, rinsed and drained
• 1/2 cup freshly shredded Parmesan cheese
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1 clove garlic (minced)
• 1-2 teaspoons fresh thyme leaves (chopped (optional))
• Salt and pepper to taste

Preparación

1. 1

   Cook tortellinis according to package directions and set aside to cool.

2. 2

   Meanwhile, chop the baby spinach and artichoke hearts and add them to a large bowl. Add in the shredded Parmesan cheese.

3. 3

   In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, and thyme. Add salt and pepper. Taste and adjust to your preference.

4. 4

   Once the tortellinis have cooled, add them to the bowl with the spinach, artichokes, and cheese. Toss to combine.

5. 5

   Pour the dressing over the pasta salad and stir well to make sure everything is coated.

6. 6

   Refrigerate until ready to serve.