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.
Tortelloni Artichoke Spinach Salad 0
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Ingredients
- 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
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1
Put a pot of water on to boil.
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2
Drain the artichoke hearts and cut them into quarters. Tip into a large bowl along with spinach.
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3
To make the vinaigrette
Put oil, vinegar, garlic, dijon, and salt and pepper in a small jar. Close and shake vigorously to combine.
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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.
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5
Sprinkle with parmesan just before serving, and season with extra pepper, if you like.