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.
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)