Recipe Ali's Greek Tortellini Salad (Salad)

Required 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

Preparing/Cooking:

• 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 wine 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z