Greek Tortellini Salad
From midgelet 14 years agoIngredients
- 2 (9 ounce) packages cheese tortellini shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1/4 cup lemon juice shopping list
- 1/4 cup red wine vinegar shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 6 eggs shopping list
- 1 pound baby spinach leaves shopping list
- 1 cup crumbled feta cheese shopping list
- 1/2 cup slivered red onion shopping list
How to make it
- Prep time does not include chill time
- Bring a large pot of lightly salted water to a boil.
- Add tortellini, and cook for 7 minutes or until al dente; drain.
- In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt.
- Place the cooked tortellini in the bowl, and toss to coat.
- Cover, and chill at least 2 hours in the refrigerator.
- Place eggs in a saucepan with enough water to cover, and bring to a boil.
- Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes.
- Drain, cool, peel, and quarter.
- Gently mix the spinach, feta cheese, and onion into the bowl with the pasta.
- Arrange the quartered eggs around the salad to serve.
The Rating
Reviewed by 4 people-
great recipe love the feta in this one thanks high5
momo_55grandma in Mountianview loved it -
Love the sound of this dish, my children love tortellini. I will have to make your dish this weekend. Thank you...
unicorn4 in Melbourne loved it -
unicorn4 in Melbourne loved it
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