Tortellini Spinach Salad
Two (9 ounce) pkg. cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 T. chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. salt
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
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.
This recipe and over 350 other recipes from back issues can be found at www.herald-journal.com/recipes. This section is also searchable by ingredients in recipes for ease in finding a recipe.
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