Ali's Greek Tortellini Salad185 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 2 hr 30 min
“This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!” - by Jamie Hensley
Original recipe yields 8 servings
- Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
- In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
- Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
- Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Amount Per Serving (8 total)
- 486 cal
- 30.3 g
- 35.7 g
Based on a 2,000 calorie diet
Reviews (185)Rate This Recipe
"I have made this many times and it always gets rave reviews, with only a few small changes: use half red wine and half balsamic, double the dressing, and cut back a little on the onion (to taste). Def..." See moreinitely let the tortellini marinate overnight so it really soaks up the dressing. I reserve about 1/4 cup of the dressing and drizzle over the salad before serving. Delicious!!"
"Really good and easy to make in advance. I made it with balsalmic vinegar as suggested. My husband and I both agreed that more spinach, feta, and the addition of artichoke hearts, cucumbers, and grap..." See moree tomatoes would make it perfect. Also, I thought it tasted best just a few hours after marinating. The pasta got tough by the next day."
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