Spinach Artichoke Pasta Salad

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• A handful sun-dried tomatoes packed in oil, coarsely chopped
• 1 red roasted pepper, drained and chopped
• 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
• 2 teaspoons lemon juice, the juice of 1 wedge
• 2 tablespoons red wine vinegar, a couple of splashes
• 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
• Coarse salt
• 1 clove garlic, cracked from skin
• Black pepper
• 1/2 small red onion, chopped
• 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
• 1 lemon, zested