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.

Ratings & Reviews

apappagianis's Review

missmoss
January 23, 2013
great recipe= have made many times. This is a great pot-luck dish that people ask me to make. I like it because I can make the dressing a little different if I want- such as different balsamic vinegar, a little fine pepper and ALWAYS garlic. I think the garlic really blends in well with the lemon and oregano. I do not add the eggs but i could see where maybe this would make a nice presentation. Sometiimes I have used slivered scallions versus red onion. I would not make this with a prepared dressing. part of the fun of it is to make your own, adding unique changes. Thanks to the orignator of this recipe!

missmoss's Review

apappagianis
April 08, 2011
I have been making this dish for YEARS. It is delicious and simple. Makes a great side dish or main meal and tastes even better the next day!