Summer Artichoke, Sausage, Spinach and Tortellini Pasta Salad

Summer Artichoke, Sausage, Spinach and Tortellini Pasta Salad

I love Pasta Salad.  You can have it all in a cool summer salad.  Especially good after a busy Saturday or Sunday.

I use to buy boxed pasta salads but always thought they were too salty or there was just enough for a side dish. I started making my own when I saw a show where a woman who was a vegetarian made dinner every night in less than 30 minutes.  I was jealous.  I love to cook but there are those times that the quick meal is a good thing.  This especially true on hot days, when school starts, and the week before Thanksgiving and Christmas.

Summer Artichoke, Sausage, Spinach and Tortellini Pasta Salad Recipe by Texas Family Kitchen

Summer Artichoke, Sausage, Spinach and Tortellini Pasta Salad
 
Prep time
Cook time
Total time
 
A cool creamy pasta salad
Author:
Recipe type: Traditional
Cuisine: Salad
Serves: 4
Ingredients
  • Sauce:
  • ¾ cup Sour Cream
  • ½ cup Mayonnaise
  • 1 pkg Onion Soup mix, dry
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp pepper
  • Salad:
  • 1 cup fresh spinach, chopped
  • 1 can artichoke hearts, chopped into small bites
  • 1 pkg Aidells Chicken and Apple Sausage (I buy mine at Sam's), slice into ¼ rounds.
  • 1 (12 oz) pkg of Tortellini with cheese pasta (Fresh or Dried)
Instructions
  1. Heat oven to 375 degrees
  2. Poke sausage and put in an oven proof pan.
  3. Put in the oven and cook for 25 minutes.
  4. Bring a pot of water to boil and cook pasta according to the package directions
  5. In a bowl mix all the sauce ingredients together
  6. In a very large bowl put cooked pasta, spinach, artichokes and sliced sausage.
  7. Mix well
  8. Add the sauce and stir all together and serve

It was through trial and error that I came up with this recipe.  I had to take in consideration a few truths about my family.  My husband did not like oil and vinegar dressing pasta salads as much as those with a creamy dressing, my sons did not like raw onion and my daughter wanted more vegetables (years before she chose to be a vegan).  This was when I started to derive this recipe. I hope your family loves it as much as mine.

Best served with a white wine and crusty bread.