Summer is my favorite time to try out new salads and experiment with different flavor combinations. I think it's mostly because of the abundance of seasonally available fruits and vegetables that make salads in the summer that much better. I love this salad because of its balance between pasta and salad. Making it not too heavy or too light. I use my Pistachio and Avocado Pesto in this recipe but you could totally opt to use a store-bought one to save time.
Spinach and Tortellini Salad
Yield: 4 Servings
Ingredients:
16 oz. tortellini pasta
¾ c. pesto, fresh or homemade (try my pistachio and avocado pesto)
4 c. baby spinach
1 c. grape tomatoes, halved
¼ c. red onion, diced
9 oz. jar marinated artichoke hearts, strained and quartered
Juice from half of a lemon
2 tbsp. balsamic vinegar
¼ c. feta cheese, crumbled
3 tbsp. parsley, chopped
Salt and pepper to taste
Directions:
1. In a pot, bring salted water to a boil and cook pasta according to package directions.
2. In a large bowl, mix cooked tortellini with pesto until combined.
3. Add in the spinach, tomatoes, onion, artichoke hearts, lime juice, and balsamic vinegar into the bowl with the tortellini and toss until coated in the pesto.
4. Serve and garnish with a sprinkle of crumbled feta and chopped parsley.
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