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Greek Tortellini Salad recipe (Salad)

Yield: 8 servings

2 packages cheese tortellini
½ cups extra virgin olive oil
¼ cups lemon juice
¼ cups red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoons salt
6   eggs
1 lb baby spinach leaves
1 cup crumbled feta cheese
½ cups slivered red onion

Posted by Kristine on Jan 18, 2008


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.

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