1 – 8 oz. pkg fresh Buitoni Tortellini (Chicken & Proscuitto is good)
1 cup roasted peppers (red and yellow combo is nice)
1 can artichoke hearts, drained and quartered
¼ cup Vidalia Onion, chopped
1 medium tomato, chopped
½ cup olives, sliced—your choice green or black (optional)
2-3 handfuls fresh baby spinach or arugula
1 Tbsp. freshly squeezed lemon juice
3 Tbsp. red wine vinegar
1 clove garlic, finely minced
¼ cup extra virgin olive oil
(Or just use your favorite Newman’s Dressing)
Cook tortellini for 5-6 minutes. Chop roasted red peppers, onion, tomato, olives and place in large salad bowl with quartered artichokes. Drain pasta and mix with veggies.
Whisk together lemon juice, red wine vinegar and minced garlic. Slowly whisk in olive oil. Toss dressing with salad and chill at least 2 hours. About 20 minutes before serving coarsely chop baby spinach or arugula and toss with pasta.
Great with garlic bread!