About this recipe:This is a substantial pasta salad, perfect for a picnic or a packed lunch.
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
1 (500g) bag spinach leaves
200g crumbled feta cheese
1 medium red onion, slivered
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Method Prep:15min › Cook:15min › Extra time:2hr › Ready in:2hr30min
Bring a large pot of lightly salted water to the 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 the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
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.
Gently mix the spinach, feta and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.