Lemon Thyme Spinach Tortellini Salad

This fresh delightful pasta salad can be served warm or cold. Enjoy as a side dish or as a main by adding your favorite protein like salmon or grilled chicken.

Thyme Olive Oil
Lemon Balsamic Vinegar
Sicilian Classic Seasoning Blend

Ingredients

For the salad

1 lb fresh tortelloni pasta (cheese stuffed is good here and fresh pasta is way better than frozen.)
2 cups fresh baby spinach (packed)
1 cup tomatoes (cherry or fresh homegrown are best. You really want that fresh tomato flavor.)
1 cup fresh parsley (chopped)
1 cup fresh basil (chopped)
1 cup baby mozzarella balls
½ cup sundried tomatoes in oil (drained, chopped)
½ cup olives (Your favorite kind works here.)

For the Dressing

2 cloves of garlic (minced)
2 Tbsp Lemon Balsamic
1/3 cup Thyme Olive Oil
1 tsp dried oregano
Salt and Pepper to taste
Fresh thyme if desired

Preparation

1. Cook the pasta in salted boiling water according to package directions. Drain and rinse in cold water (or not if you want it warm.)
2. Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
3. In a small bowl, combine the garlic, lemon balsamic, thyme olive oil, and herbs. Add a big pinch of salt and pepper. Whisk to combine.
4. Pour the dressing over the salad and toss to combine.
5. For the best flavor, let the salad sit for 30 minutes or so to allow the flavors to blend together.