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Ali's Greek Tortellini Salad

Cost $20, save $15

Source: Recommended by CookPal

  • 15 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Pasta

    • 2 (9 ounce) packages cheese tortellini

  • Dressings

    • ½ cup extra-virgin olive oil
    • 🍋 ÂĽ cup fresh lemon juice
    • ÂĽ cup red wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • 🧂 ½ teaspoon salt

  • Vegetables

    • 1 pound baby spinach leaves
    • 🧅 ½ cup slivered red onion

  • Cheese

    • 1 cup crumbled feta cheese

  • Protein

    • 🥚 6 large eggs

STEPS

1

Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot according to package directions. Drain and set aside.

2

Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl; add tortellini and toss to coat. Cover bowl with plastic wrap; refrigerate, at least 2 hours.

3

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and quarter.

4

Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.

NUTRIENTS

Per 1 serving

🔥

486

Calories

  • 20g
    Protein
  • 36g
    Carbs
  • 30g
    Fats

đź’ˇ Tips

Let the salad sit for a few days in the refrigerator to enhance the flavors.For extra zing, add a splash of balsamic vinegar to the vinaigrette.Serve as a refreshing dish during summer gatherings.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.