Tortellini and Egg Salad

    (260)
    2 hours 30 minutes

    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.


    247 people made this

    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 

    1. Bring a large saucepan of lightly salted water to a boil. Add tortellini and cook for 7 minutes or until al dente; drain.
    2. In a large bowl mix the olive oil, lemon juice, red wine vinegar, parsley, oregano and salt.
    3. 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.
    4. Gently mix the spinach, feta cheese and onion into the bowl with the pasta.
    5. Place the cooked tortellini in the bowl and toss to coat. Cover and chill at least 2 hours in the refrigerator.
    6. Arrange the quartered eggs around the salad to serve.

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    Reviews and Ratings
    Global Ratings:
    (260)

    Reviews in English (196)

    by
    101

    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)

    by
    66

    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)

    by
    30

    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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