Tortellini Spinach Salad

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and artichoke hearts.

3. I add some of the reserved artichoke dressing (if it is the artichokes jarred in the seasoned oil/ liquid) for flavor. You can leave this step out if desired.

4. Add enough salad dressing to coat. Toss and season to taste.

5. I use Ken’s Lite Northern Italian dressing. Remember, the salad is only as good as the dressing !!

This is such a festive salad– especially at Christmas-time with the green and white tortellini’s and red cherry tomatoes and spinach.