James Carrier
Yield
Makes 8 servings

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

How to Make It

Step 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.

Step 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.

Step 3

Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.

Chef's Notes

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.

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