Ali's Greek Tortellini Salad

A delicious Greek-style tortellini salad, complete with baby spinach, feta, and a tasty vinaigrette, which gets even better after a few days!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 486 Calories

Ingredients

• 6 eggs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 cup crumbled feta cheese
• 1 pound baby spinach leaves
• 2 (9 ounce) packages cheese tortellini
• 0.5 teaspoon salt
• 0.25 cup red wine vinegar
• 0.25 cup lemon juice
• 0.5 cup extra virgin olive oil
• 0.5 cup slivered red onion

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add tortellini and cook according to package directions, until al dente. Drain and set aside.

Step 2

Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl. Add tortellini to the bowl, and toss to coat. Cover and refrigerate, at least 2 hours.

Step 3

Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, leaving eggs in the water for 10 to 12 minutes. Drain, cool, peel, and quarter.

Step 4

Fold spinach, feta cheese, and onion into tortellini mixture. Arrange the quartered eggs around the salad to serve.