Greek-Style Spinach and Tortellini Salad |
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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally. Ingredients:
1 (20 ounce) package fresh cheese tortellini |
1/2 cup olive oil |
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder) |
1/4 cup fresh lemon juice |
1/4 cup red wine vinegar |
2 tablespoons finely chopped parsley |
1 teaspoon dried oregano |
1 -2 tablespoon grated parmesan cheese (optional or to taste) |
salt and black pepper |
1 lb fresh baby spinach leaves (washed and well dried) |
1 cup crumbled feta cheese (or to taste) |
1 small red onion, thinly sliced |
5 -6 hard-boiled eggs (peeled and sliced or quartered) |
Directions:
1. Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
2. In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
3. Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
4. Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
5. Delicious!
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