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Greek Tortellini Salad





Yields
Makes 8 servings

Fresh tortellini and classic Greek ingredients like feta cheese, lemon juice, spinach, eggs, and onion make this salad a light yet satisfying supper.

Greek Tortellini Salad




James Carrier
 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
Step 1
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.

Step 2
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.

Step 3
3

Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories485
% Daily Value *
Total Fat 27g35%

Saturated Fat 8.3g42%
Cholesterol 207mg69%
Sodium 780mg34%
Total Carbohydrate 44g16%

Dietary Fiber 4.4g16%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.