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Greek Tortellini Salad
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Description
Cheese tortellini combined with a Greek-style dressing, baby spinach and feta. I’m addicted to this salad!
Ingredients
- 2 packages Refrigerated Cheese Tortellini, 9 Oz. Each
- 1 cup Extra Virgin Olive Oil
- ½ cups Lemon Juice
- ½ cups Red Wine Vinegar
- 4 Tablespoons Chopped Fresh Parsley
- 2 teaspoons Dried Oregano
- 1 teaspoon Salt
- 2 bags Baby Spinach
- 8 ounces, weight Crumbled Feta
- ½ cups Red Onion, Finely Chopped
- 6 whole Hard Boiled Eggs
Preparation
Boil a large pot of water, lightly salted. Add tortellini and cook for 7 minutes or until al dente; drain thoroughly.
Whisk the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt in a large bowl. Add the cooked tortellini and toss to coat. Cover, and chill for at least 2 hours.
Gently mix the spinach, feta cheese, and onion into the bowl with the tortellini.
Slice or quarter the hard boiled eggs and arrange around the salad just before serving.
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