ali's greek tortellini salad

Ingredients

• Servings: 8
• 2 (9 ounce) packages cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/4 cup red vinegar
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 6 eggs
• 1 pound baby spinach leaves
• 1 cup crumbled feta cheese
• 1/2 cup slivered red onion

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• 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 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.