Chickpea Tortellini Salad

Recipe adapted from How Sweet Eats.

Ingredients:

Salad:

• 1 lb. tortellini pasta, any filling works
• 5 oz. fresh baby spinach
• 1 (14 oz.) jar roasted red peppers, drained and chopped
• 1 (14 oz.) jar artichoke hearts, drained and chopped
• 1 (8 oz.) jar sundried tomatoes, drained and julienned
• 1 (15 oz.) can chickpeas, drained and rinsed

Lemon Feta Dressing:

• Zest of 1 lemon
• 6 TBSP freshly squeezed lemon juice
• 1 TBSP white wine vinegar
• 2 TBSP fresh chopped parsley
• 1 tsp. honey
• 1 garlic clove, minced
• 1 tsp. oregano
• Salt and pepper, to taste
• ½ c. extra virgin olive oil
• ⅓ c. crumbled feta cheese

Directions:

1. Dressing: In a bowl, whisk together the lemon juice, vinegar, herbs, lemon zest, honey, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Stir in the feta cheese. This can be made a day ahead of time!
2. Place the baby spinach in a large bowl.
3. Boil the tortellini in boiling salted water according to the package instructions. Once drained, dump it on top of the spinach in the bowl and let it sit for 2 to 3 minutes. This will help the spinach to wilt. Toss it with a few drizzles of the dressing so the tortellini doesn’t stick together.
4. Add the roasted red peppers, artichoke hearts and chickpeas. Drizzle with more dressing and toss everything together well. Taste and season with additional salt and pepper if you find it necessary.