Ali's Greek Tortellini Salad

Ali's Greek-style tortellini salad recipe is made complete with baby spinach, feta cheese, and a tasty vinaigrette. It 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 rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot according to package directions. Drain and set aside.

Step 2

Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl; add tortellini and toss to coat. Cover bowl with plastic wrap; refrigerate, at least 2 hours.

Step 3

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and quarter.

Step 4

Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.