Best Greek Style Spinach And Egg Tortellini Salad Recipes

ALI'S GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a 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 a 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 cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

SPINACH AND EGG SALAD

Steps:

• Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
• Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
• Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Steps:

• Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
• In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
• Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
• Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
• Delicious!

SPINACH AND TORTELLINI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.