Tortellini and Egg Salad
This is a substantial tortellini salad that can easily be eaten as a dinner or lunch. I love the egg, feta and dressing which all go towards making this such a nice dish.
Ingredients
Serves: 8
- 500g cheese tortellini
- 1/2 cup (125ml) extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) red wine vinegar
- 2 tablespoons diced fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 6 eggs
- 500g baby spinach leaves
- 1 cup crumbled feta cheese
- 1/2 cup sliced red onion
Directions
Preparation:15min ›
Cook:15min ›
Extra time:2hours chilling ›
Ready in:2hours30min
- Bring a large saucepan 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 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.
- Place the cooked tortellini in the bowl and toss to coat. Cover and chill at least 2 hours in the refrigerator.
- Arrange the quartered eggs around the salad to serve.
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Reviews and Ratings
Global Ratings:
(260)
Reviews in English (196)
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). Definitely 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!! - 06 Jun 2007 (Review from Allrecipes USA and Canada)
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 grape 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. - 16 Apr 2006 (Review from Allrecipes USA and Canada)
Amazing the best meal I have had in a long time. Thank you so much for this jem. I will be making this again and again, very easy. I changed the dressing a little, I copied the recipe for absolutely fabulous greek/house dressing on this site. - 17 May 2005 (Review from Allrecipes USA and Canada)
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