Summer Tortellini Salad 12 oz jar of Roasted Red Peppers (sliced or cut into bite sized pieces) 2 cups fresh spinach 2 packages cheese tortellini (each are about 9 oz) 1 cup parmesan cheese (I like freshly shaved) 1/8 cup toasted pine nuts 1 can of quartered artichoke hearts (drained) 4 tablespoons olive oil 2 tablespoons balsamic vinegar (I like using a balsamic glaze) 1 tablespoon Italian blend seasoning Salt & pepper to taste Optional: 1 tablespoon chopped garlic Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions, I prefer cooking al dente so they don’t fall apart. Drain and rinse with cold water to help cool the tortellini. In a large bowl, add all of your remaining ingredients and toss gently. I don’t normally measure, so the above measurements are estimates. I grab a few handfuls of spinach, sprinkle with a decent amount of parmesan and drizzle with olive oil & balsamic glaze. It’s better to start off sparingly with the oil, vinegar & seasoning, you can always add more to taste. If you like garlic, add a little garlic for added kick. This recipe is great for meal prepping & you can easily double or triple the recipe for a party! Just make it ahead & refrigerate until you’re ready to serve. If you can’t find roasted red peppers, sun dried tomatoes make a great substitute. You can also substitute gluten free or dairy free tortellini & leave out the parmesan for a vegan option. #erinsfakecookingshow #pastasalad #summersalad #easyrecipes