How to Make Ali's Greek Tortellini Salad - A Step-by-Step Guide

Prepare your taste buds for a burst of Mediterranean flavors with Ali's Greek Tortellini Salad. This vibrant and refreshing dish combines tender tortellini with an array of traditional Greek ingredients, creating a delightful fusion of textures and tastes that will leave you craving more. Whether you're looking for a simple yet satisfying lunch or a show-stopping side dish for your next gathering, this recipe is sure to please.

What sets this salad apart is the use of cheese-filled to...

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Ingredients

  • 2 (9 ounce) packages cheese tortellini
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 6 eggs
  • 1 pound baby spinach leaves
  • 1 cup crumbled feta cheese
  • ½ cup slivered red onion

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    486 cal.

    • Total Fat: 30g
    • Saturated Fat: 11g
    • Cholesterol: 196mg
    • Sodium: 836mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 20g
    • Vitamin C: 22mg
    • Calcium: 239mg
    • Iron: 3mg
    • Potassium: 428mg