Greek Tortellini Salad

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

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Nutritional Information

Amount per serving
  • Calories: 485
  • Calories from fat: 50%
  • Protein: 18g
  • Fat: 27g
  • Saturated fat: 8.3g
  • Carbohydrate: 44g
  • Fiber: 4.4g
  • Sodium: 780mg
  • Cholesterol: 207mg


  • 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


  1. 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. 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. 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.
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