Coarse salt
1 pound fresh cheese filled tortellini 1/2 pound fresh baby spinach
2 – 4 ounce jars marinated artichoke hearts in oil, drained and chopped
Pitted large spicy green olives - chopped
(I buy the olives marinated in oil and red pepper flakes)
½ cup chopped Peppedew peppers
Large handful of shredded carrots
1/2 small red onion, chopped
Dressing:
1 clove garlic, pushed through a garlic press
1 lemon, zested
Juice of one lemon
2 tablespoons red wine vinegar or more to taste
1/3 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves Coarse black pepper to taste
10 sun-dried tomatoes packed in oil, coarsely chopped

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.


Coarsely chop baby spinach. Combine with artichokes, chopped olives, chopped Peppedew peppers, shredded carrots and red onion.



For the dressing:



Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper.



To assemble:



Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate until ready to use.