Tortellinin Spinach Salad with Balsamic Tomato Vinaigrette

20 oz. package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz. ) bag of dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup diced red onion

Dressing:
9 Tbsp. balsamic vinegar
4 cloves garlic, minced
1 1/2 tsp. dried oregano
1 1/2 Tbsp. tomato paste
salt and pepper to taste
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss with a tsp of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then slowly add olive oil and blend until completely combined.
Pour over salad.

Baby Potato Side Dish

Last night I made pork chops and needed a yummy side dish to add along with it. These potatoes were really good.

Ingredients:
Baby Red Potatoes
Italian Flat Leaf Parsley (finely chopped)
Butter

Directions:
Boil your potatoes until they are tender but still firm.
Pour them into a strainer to get all the water out, and put them back into the hot pan.
Add 1-2 tablespoons of butter (depending on how many potatoes you make), and a handful of parsley into the pan.
Close the lid and let the butter melt. Once butter is melted stir it all together. At this point you can tell if you want to add more parsley or not.
Season with salt and pepper. Enjoy!