Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette

Recipe from Mels kitchen cafe
Salad:
20 ounce package refrigerated cheese tortellini (you can omit this, or use another kind if worried about calories, carbs, or fats)
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion
Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.