1-9 oz. pkg. Buitoni Cheese Tortellini, plain or spinach
1 c. fresh baby spinach
1 pkg. Cibo Naturals Basil Pesto
1/2 c. artichoke hearts, drained, coarsely chopped
1/3 c. Bella Sun Luci Sundried Tomatoes, julienne cut
1/4 c. black olives, pitted, sliced in half
1 T. white wine vinegar
1 T. extra virgin olive oil, if needed
1/4 c. freshly grated Parmesan cheese
Cook tortellini according to package directions. Add fresh spinach to the cooking water just before draining the pasta, so that the spinach is wilted, yet still remains green and vibrant. Drain pasta and spinach. Set aside to cool, or set in the refrigerator for a few minutes.
To the pasta, add chopped artichoke hearts, olives and sundried tomatoes. Mix in wine vinegar and basil pesto. Add Parmesan and toss well. Add olive oil, if necessary.
Transfer pasta salad to a serving platter. Serve cold or at room temperature.
Palzonne Orvieto Classico
Eddie’s Recipe Tip:
