Tortelloni Artichoke Spinach Salad

10 minutes 3 minutes 4 servings

Tortelloni gets dressed up with artichoke hearts, spinach and a quick vinaigrette. This super quick dinner is a great way to enjoy tortelloni in the warmer months. 

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  • 1 tin Epicure Artichoke Hearts
  • 2 x 300g packs ham and cheese tortelloni
  • 75g baby spinach
  • 25g shaved parmesan
  • Vinaigrette
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Epicure Chopped Garlic
  • ½ teaspoon Dijon mustard
  • pinch of salt and pepper

The recipe Tortelloni Artichoke Spinach Salad Kitchen Mode

  • 1

    Put a pot of water on to boil.

  • 2

    Drain the artichoke hearts and cut them into quarters. Tip into a large bowl along with spinach.

  • 3

    To make the vinaigrette

    Put oil, vinegar, garlic, dijon, and salt and pepper in a small jar. Close and shake vigorously to combine.

  • 4

    Meanwhile, cook the tortelloni according to packet instructions. Once done, drain well and tip into the bowl with the artichokes and spinach. Drizzle with the vinaigrette and gently toss to coat.

  • 5

    Sprinkle with parmesan just before serving, and season with extra pepper, if you like.