Salad with tortellini, spinach and artichokes

Ingredients:

• Coarse salt
• 1 pack. tortellini stuffed with spinach, chicken, ham or mushrooms
• 230 g fresh spinach
• 1 can of canned artichokes, rinsed and finely chopped
• 1 roasted red bell pepper, chopped
• 1/2 small red onion, chopped
• 1 clove garlic, peeled
• Zest of one lemon
• 2 tsp lemon juice (juice from 1 wedge)
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 tbsp fresh thyme leaves, finely chopped, or 1/2 tsp dried leaves
• Black pepper
• A handful of sun-dried tomatoes in oil, coarsely chopped

Preparation:

1. Bring a large pot of water to a boil with 14-15 cm (5-6 inches), season with salt, and add the tortellini. Cook for 3-4 minutes, until the pasta floats to the surface. Drain, then cool the pasta in a single layer on a large plate or baking sheet.
2. Coarsely chop the spinach. Mix with the artichokes, roasted red pepper, and red onion. Chop the garlic on a board, then add salt and mash with the flat side of a knife. Transfer the garlic paste to a bowl, add the lemon zest and juice, and vinegar. Pour in the oil, add the thyme, and pepper, and whisk to combine. Add the pasta and tomatoes to the salad. Gently toss the salad. Serve.