Greek-Style Spinach and Egg Tortellini Salad
- Ready In:
- 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
- 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)
- 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.
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I made this salad for Thanksgiving this year. It was a bigger hit than I thought it would be with the averse to eating green crowd that my family is. The addition that I made because I like Greek food and I just don't think it is complete without kalamata olives. I was surprised by the quantity that this makes. I was thankful for the suggestion of serving on a platter because it was much more pleasing to see that ingredients on full display. Thank you to the chef!
This is a wonderful salad! I used tri-color tortellini, and orange cherry tomatoes from my garden, so the mix of colors on the platter was beautiful. The dressing was just what I was looking for, a little tangy from the vinegar and lemon, a little garlicky, and well flavored from the herbs. It looked like a lot at first, but once the pasta had marinated in it overnight, the quantity was perfect. I'll definitely be making this one again. Thanks so much for sharing!