Tuesday, January 26, 2010

Tortellini Spinach Salad with Balsamic Tomato Vinaigrette

When I brought this to lunch the other day I didn't have any artichokes or feta cheese and it still turned out okay. So, leave out or add in whatever you think will go well. I love the dressing!

20 oz package refrigerated cheese tortellini
1 (14.5 oz) can quartered artichokes
1 (9 oz) bag fresh baby spinach
1 (3 oz) bag sun dried tomatoes
1/2C crumbled feta cheese
1/4C diced red onion

9 Tbl balsamic vinegar
3 cloves garlic, minced
1 1/2 tsp dried oregano
1 1/2 Tbl tomato paste
salt and pepper to taste
3/4C olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a teaspoon of olive oil to prevent sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil. Blend until smooth. While blender is running, slowly add the olive oil and blend until combined. Pour dressing over salad and toss (I never use all of the dressing.)

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