Ingredients

The following ingredients have 8 Servings
  • 1 pound fresh tortelloni pasta,
  • 2 cups baby spinach ((packed))
  • 1 cup cherry tomatoes ((halved))
  • 1 cup fresh parsley ((chopped) )
  • 1 cup fresh basil ((chopped) )
  • 1 cup baby mozzarella balls
  • 1/2 cup sundried tomatoes in oil ((chopped, drained) )
  • 1/2 cup olives ((sliced, any kind you like))
  • 2 cloves garlic ((minced))
  • 1 lemon ((juice of))
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper

Instruction

  • Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
  • Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
  • In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
  • Pour the dressing over the salad. Toss to combine.
  • For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.