Easy 84 min

Ali's Greek Tortellini Salad

asian european filipino french greek italian mediterranean middle eastern region side drink sweet sour bitter savory umami medium fast

Prep

28 min

Cook

56 min

Total

84 min

Ingredients (11)

2 (9 ounce) packages cheese tortellini g

½ cup extra-virgin olive oil g

¼ cup fresh lemon juice g

¼ cup red wine vinegar g

2 tablespoons chopped fresh parsley g

1 teaspoon dried oregano g

½ teaspoon salt g

6 large eggs g

1 pound baby spinach leaves g

1 cup crumbled feta cheese g

½ cup slivered red onion g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot according to package directions. Drain and set aside.

Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl; add tortellini and toss to coat. Cover bowl with plastic wrap; refrigerate, at least 2 hours.

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and quarter.

Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.