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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.

Jamie Hensley

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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