This Greek Spinach Tortellini Salad is refreshingly good and ready in less than 15 minutes!
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:6 Servings 1x
1 (5 ounce) package fresh baby spinach
4 ounces crumbled feta cheese
1/4 cup sun dried tomatoes (not oil-packed), snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh dill
1 tablespoon snipped fresh lemon thyme or thyme
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
9 ounces fresh cheese-filled tortellini pasta
Shaved Parmesan or Pecorino Romano cheese
In a large serving bowl combine spinach, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, dill, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.
Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese.