Basil tortellini salad

Ingredients (nutrition)

• 2 packs cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 6 eggs
• 1 lb baby spinach leaves
• 1/2 cup silvered red onion
• 1 cup crumbled feta cheese

Cooking Instructions

1. Boil a lightly salted water in a large pot.
2. Add in tortellini and cook for 8 minutes or until al dente. Drain and set aside.
3. In a large salad mixing bowl, combine olive oil, red wine vinegar, lemon juice, parsley, oregano and salt.
4. Add the cooked tortellini in the bowl, and toss to coat.
5. Cover and chill at least 2 hours in the refrigerator.
6. Place eggs in a saucepan with enough water to cover and bring to a boil.
7. Remove from heat and allow eggs to sit for 12 minutes.
8. Drain, cool, peel and quarter the eggs.
9. Mix the spinach, onion and feta cheese into the bowl with the pasta.
10. Place the eggs on top of the pasta salad before serving.

Servings: 8

More traditional salad recipes, homemade coleslaws and mixed greens