Ali's Tortellini Salad with a Greek Twist

Ingredients

• 2 (9 ounce) packages cheese tortellini
• ½ cup extra virgin olive oil
• ¼ cup lemon juice
• ¼ cup red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 6 eggs
• 1 pound baby spinach leaves
• 1 cup crumbled feta cheese
• ½ cup slivered red onion

Step 1

Bring a large pot of salted water to a boil. Toss in the tortellini and cook it for about 7 minutes, or until it’s just tender. Once it’s done, drain the pasta and set it aside.

Step 2

In a big bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, and a pinch of salt. Add the warm tortellini to the bowl and give everything a good toss so the pasta is nicely coated. Cover the bowl and pop it in the fridge to chill for at least a couple of hours—this helps the flavors really come together.

Step 3

While the pasta is chilling, place your eggs in a saucepan and cover them with water. Bring it to a boil, then take the pan off the heat and let the eggs sit in the hot water for about 10 to 12 minutes. After that, drain the water, cool the eggs under cold running water, peel them, and cut each one into quarters.

Step 4

When you’re ready to put the salad together, gently fold the spinach, crumbled feta, and chopped onion into the tortellini mixture. Arrange the quartered eggs on top or around the salad just before serving.