Greek Tortellini Salad

Greek Tortellini Salad
Photo by James Carrier

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 6 hard-cooked large eggs, peeled and quartered
  • 1 pound baby spinach leaves, rinsed and crisped
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped parsley
  • + 4 more ingredients
    • 1 cup crumbled feta cheese (about 6 oz.)
    • 1 package (20 oz.) fresh cheese-filled tortellini
    • ½ cup slivered red onion
    • ½ teaspoon salt

1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add tortellini and cook, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain. 2. Meanwhile, in a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add cooked tortellini...

View full recipe at My Recipes

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