Greek Tortellini Salad

    Greek Tortellini Salad

    (259)
    17saves
    2hr30min


    247 people made this

    About this recipe: This is a substantial pasta salad, perfect for a picnic or a packed lunch.

    Ingredients
    Serves: 8 

    • 1 (500g) packet cheese tortellini
    • 6 tablespoons extra virgin olive oil
    • 3 tablespoons lemon juice
    • 3 tablespoons red wine vinegar
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 6 eggs
    • 1 (500g) bag spinach leaves
    • 200g crumbled feta cheese
    • 1 medium red onion, slivered

    Method
    Prep:15min  ›  Cook:15min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. Bring a large pot of lightly salted water to the 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. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
    3. Place eggs in a saucepan with enough water to cover, and bring to the 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 and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
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    Reviews & ratings
    Average global rating:
    (259)

    Reviews in English (256)

    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 US | 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 US | 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 US | Canada)

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