Greek-Style Spinach and Egg Tortellini Salad
- Reviews 2
Ready In: 4 hrs
Serves: 6
Ingredients
- 1 (20 ounce) package fresh cheese-filled tortellini
- 1 lb baby spinach leaves
- 1 cup crumbled feta cheese
- 1 small red onion, sliced
- cherry tomatoes (can cut in half if desired)
- 6 hard-boiled eggs, peeled and quartered
- salt and pepper
DRESSING
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- black pepper
- 1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
- 1 tablespoon grated parmesan cheese
- 1 pinch sugar (optional)
Directions
- Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
- In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
- Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
- To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
- Season with more salt and pepper if desired.
- Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
- Delicious!
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