INGREDIENTS
20 ozs
cheese tortellini
2 tbsps
oil
1 serving
salt
8 ozs
baby spinach
1/4
red onion
2 tbsps
roasted red pepper
14 ozs
baby artichoke
1/4 cup
kalamata olives
2 cloves
garlic
2 tbsps
red wine vinegar
1
lemon zest
1 tbsp
lemon juice
1/4 cup
olive oil
1 tbsp
fresh thyme leaves
1 serving
black pepper
1/2 cup
canned tomatoes
1/4 cup
feta cheese