Ali's Greek Tortellini Salad Best Family Recipes

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Ali's Greek Tortellini Salad

"This salad goes to be inside the Allrecipes Hall of Fame someday! My buddy Ali made this clean summer season salad for me, which is even better some days later. Tortellini, a wonderful vinaigrette, infant spinach, and feta. If you want balsamic vinegar, it is a ought to to add into the vinaigrette. Bon appetit!"

Ingredients :

2 (nine ounce) packages cheese tortellini
half cup more virgin olive oil
1/four cup lemon juice
1/4 cup pink wine vinegar
2 tablespoons chopped sparkling parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound infant spinach leaves
1 cup crumbled feta cheese
half cup slivered pink onion

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H30M

Bring a huge pot of lightly salted water to a boil. Add tortellini, and cook for 7 mins or till al dente; drain.
In a large bowl, blend the olive oil, lemon juice, pink wine vinegar, parsley, oregano, and salt. Place the cooked tortellini within the bowl, and toss to coat. Cover, and kick back at the least 2 hours in the refrigerator.
Place eggs in a saucepan with sufficient water to cover, and produce to a boil. Remove from heat, and allow eggs to take a seat in the warm water for 10 to twelve minutes. Drain, cool, peel, and zone.
Gently blend the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs across the salad to serve.

Notes :

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