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Ali's Mediterranean Tortellini Salad

4.6
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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
150 min
SERVINGS
8 servings
Lunch Greek
Ali's Mediterranean Tortellini Salad
Ingredients
  • 2 (9 ounce) packages cheese tortellini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine 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
Instructions
1
Boil a large container of salted water until it reaches its maximum temperature.
2
Add tortellini to the boiling water and cook for 7 minutes, or until they are slightly resistant to biting; drain the excess liquid.
3
Combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt in a large mixing container.
4
Place the cooked tortellini into the bowl and gently toss to coat them evenly with the dressing. Cover the bowl, then refrigerate it for at least 2 hours.
5
Fill a saucepan with enough water to cover the eggs, and bring it to a boil.
6
Immediately remove the saucepan from heat, allowing the eggs to sit in the hot water for 10 to 12 minutes.
7
Drain the excess water, cool down the eggs, peel them, and cut them into quarters.
8
Mix spinach, feta cheese, and onion together in the bowl with the pasta.
9
Arrange the quartered eggs around the salad to serve and enjoy