Ingredients
1 package spinach tortellini
1/2 pound baby spinach, chopped
1 cup artichoke hearts, drained and chopped
2 red roasted peppers, drained and chopped
1/2 cup red onion, chopped
rind from one preserved lemon, diced
2 T rice vinegar
1/4 cup extra-virgin olive oil
1 T thyme
crushed black pepper
1/4 cup sun-dried tomatoes packed in oil, coarsely chopped

Instructions
Cook tortellini in boiling water. Drain and cool. Whisk together vinegar, oil, thyme and pepper. Add remaining ingredients and stir to coat.