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Ali's Greek Tortellini Salad Recipe

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This recipe for Ali's Greek Tortellini Salad, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Seymore
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 9 oz pkg. cheese tortellini
1/2 c extra virgin olive oil
1/4 c lemon juice
1/4 c red wine vinegar
2 T chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
6 eggs
1 lb baby spinach leaves
1 c crumbled feta cheese
1/2 c olives (from the grocery olive bar)
1/2 c slivered red onion

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add tortellini and cook for 7 minutes or until al dente; drain. In 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 10-12 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs 30 min
Personal Notes:
Personal Notes:
I got this recipe off All Recipes.com for a baby shower I did for a friend. Everybody loved it and every time I make I get asked for the recipe.

 

 

 

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