Categories: Pasta, not tried, salad, sidedishes
Ingredients
- 2 (9 ounce) packages cheese tortellini
- Dressing:
- 1 cup extra virgin olive oil
- 1/2 cup lemon juice
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 4 tablespoons chopped fresh parsley
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 6 eggs
- 1 pound baby spinach leaves
- 1 cup crumbled feta cheese
Directions
-
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
-
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.
-
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Reserve 1/4 cup of dressing to drizzle over top before serving.
-
Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours or preferably overnight in the refrigerator.
-
Gently mix the spinach, feta cheese into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.