Description
This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it’s a must to add into the vinaigrette. Bon appetit!
Ingredients
- 2 (9 ounce) packages cheese tortellini
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 6 eggs
- 1 pound baby spinach leaves
- 1 cup crumbled feta cheese
- ½ cup slivered red onion
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Servings: 8