James Carrier
YieldsMakes 8 servings
AuthorMarilou Robinson, Portland Oregon,
Fresh tortellini and classic ingredients like feta cheese, lemon juice, spinach, eggs, and onion make this salad a light yet satisfying supper.

How to Make It

Step 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.

Step 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.

Step 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.

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

Directions

Step 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.

Step 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.

Step 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.

Greek Tortellini Salad
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