Categories: Pasta, not tried, salad, sidedishes

Ingredients

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

Directions

1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.

2. 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.

3. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Reserve 1/4 cup of dressing to drizzle over top before serving.

4. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours or preferably overnight in the refrigerator.

5. Gently mix the spinach, feta cheese into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Email to a friend | Print this recipe | Back