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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh tortellini and classic Greek ingredients like feta cheese, lemon juice, spinach, eggs, and onion make this salad a light yet satisfying supper. Ingredients:
1 package (20 oz.) fresh cheese-filled tortellini |
1/2 cup extra-virgin olive oil |
1/4 cup lemon juice |
1/4 cup red wine vinegar |
2 tablespoons chopped parsley |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1 pound baby spinach leaves, rinsed and crisped |
1 cup crumbled feta cheese (about 6 oz.) |
1/2 cup slivered red onion |
6 hard-cooked large eggs, peeled and quartered |
Directions:
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 and mix to coat. Cover and chill at least 2 hours or up to 1 day.
3. Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.
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