Greek Tortellini Salad by Ali

Ingredients 0/11

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook for about 7 minutes, or until they’re just tender. Drain them and set aside.

Step 2

In a big bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, and a pinch of salt. Toss the warm tortellini in this dressing until everything is nicely coated. Cover the bowl and pop it in the fridge to chill for at least a couple of hours—it really helps the flavors come together.

Step 3

While the pasta is chilling, place your eggs in a saucepan and cover them with water. Bring the water to a boil, then take the pan off the heat and let the eggs sit in the hot water for about 10 to 12 minutes. After that, drain the water, cool the eggs under cold running water, peel them, and cut them into quarters.

Step 4

Once the tortellini has chilled, gently fold in the spinach, crumbled feta, and chopped onion. Arrange the quartered eggs on top or around the salad just before serving. Enjoy!