Greek Tortellini Salad

Greek Tortellini Salad Recipe
James Carrier
Fresh tortellini and classic Greek ingredients like feta cheese, lemon juice, spinach, eggs, and onion make this salad a light yet satisfying supper.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 485
Caloriesfromfat 50 %
Protein 18 g
Fat 27 g
Satfat 8.3 g
Carbohydrate 44 g
Fiber 4.4 g
Sodium 780 mg
Cholesterol 207 mg

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

Preparation

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.

Note:

Marilou Robinson combined some of her favorite flavors in this main-dish salad. As a shortcut, use a purchased salad dressing instead of the lemon-herb vinaigrette.

Marilou Robinson, Portland Oregon,

Sunset

June 2002
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