Ali's Greek Tortellini Salad
Description
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.
Ingredients
•
2 (9 ounce) packages cheese tortellini
•
1/2 cup extra virgin olive oil
•
1/4 cup lemon juice
•
1/4 cup red wine vinegar
•
2 tablespoons chopped fresh parsley
•
1 teaspoon dried oregano
•
1/2 teaspoon salt
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6 eggs
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1 pound baby spinach leaves
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1 cup crumbled feta cheese
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1/2 cup slivered red onion
Directions
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.
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.
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.
4
Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.