Racheal Ray makes a Spinach Artichoke Pasta Salad that gets rave reviews, which sounds similar to yours. I love your suggestion to marinate the sundried tomatoes in O.O. and garlic for a few days before using. Both your recipe and RR's sound delish!

[color:"blue"]Spinach Artichoke Pasta Salad[/color]

Serves 4

Ingredients

* Coarse salt
* 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
* 1/2 pound fresh baby spinach
* 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
* 1 red roasted pepper, drained and chopped
* 1/2 small red onion, chopped
* 1 clove garlic, cracked from skin
* 1 lemon, zested
* 2 teaspoons lemon juice, the juice of 1 wedge
* 2 tablespoons red wine vinegar, a couple of splashes
* 1/4 cup extra-virgin olive oil
* 1 TBS fresh thyme leaves, chopped or 1/2 tsp dried
* Black pepper
* A handful sun-dried tomatoes packed in oil, coarsely chopped

Directions

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.