Ali's Greek Tortellini Salad
Food Wiki
I have no doubt that this salad will earn a well-deserved spot in the Allrecipes Hall of Fame someday! My friend Ali treated me to this revitalizing summer salad, and it only gets better after a couple of days. It features tortellini, a fantastic vinaigrette, baby spinach, and feta cheese. If you're a fan of balsamic vinegar, it's a must-add ingredient to the vinaigrette. Enjoy your meal!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Additional Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Salad
Cuisine world cuisine
Servings 8
Calories 486 kcal
- 2 (9 ounce) packages cheese tortellini
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 6 eggs
- 1 pound baby spinach leaves
- 1 cup crumbled feta cheese
- ½ cup slivered red onion
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.
Calories: 486kcalCarbohydrates: 36gProtein: 20gFat: 30gSaturated Fat: 11gCholesterol: 196mgSodium: 836mgPotassium: 428mgFiber: 3gSugar: 4gVitamin C: 22mgCalcium: 239mgIron: 3mg
Keyword Ali's Greek Tortellini Salad