Tortellini with Vegetables and Pesto

mediterraneantortellinipesto An easy and delicious 20-minute dinner. This vegetarian tortellini is brimming with flavour from pesto, sundried tomatoes, baby spinach and feta cheese. Tortellini keeps well as meal prep for the week; it's also a great make-ahead dish for potlucks and entertaining.

1 (14 oz) pkg cheese tortellini
½ cup pesto
2 cups baby spinach, packed
1 cup cherry tomatoes, halved
½ cup red onion, diced
1 (6 oz) jar marinated artichoke hearts, quartered
¼ cup sundried tomatoes, chopped (from a jar, packed in oil)
1 Tbsp. capers, roughly chopped
sea salt
black pepper, freshly ground
red pepper flakes
⅓ cup feta cheese, crumbled
2-3 Tbsp. flat-leaf parsley, chopped

Cook the Tortellini:
Bring a large pot of salted water to boil. Cook tortellini according to the package instructions. Drain well, then transfer tortellini to a large bowl.

Mix:
Pour pesto over the hot tortellini, gently toss to coat. Add spinach, tomatoes, red onion, artichokes, sundried tomatoes and capers. Stir to mix. Season with salt and pepper and red pepper flakes to taste. Sprinkle with feta and parsley. Give the tortellini one more stir to combine.

Makes 4 servings.

Cook's Notes:

Marinated artichokes: A small (6 oz/170 g) jar should yield approximately ½ cup of artichokes after draining.
Storage tips: Refrigerate extra tortellini in an airtight container. This dish can be reheated in the microwave or stovetop - but it's also delicious eaten cold.