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Pasta: Greek Tortellini Salad




Source of Recipe


Marilou Robinson


List of 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



Recipe



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.


YIELD: 8 Servings

Per serving: 485 cal., 50% (243 cal.) from fat; 18 g protein; 27 g fat (8.3 g sat.); 44 g carbo (4.4 g fiber); 780 mg sodium; 207 mg chol.