It would not be 'authentic' in a horiatiki (village) salad, but who cares?
Ali's Greek Tortellini Salad
How to make greek beet salad | roasted beet salad with feta, olive oil and oregano.
Recipe Summary Ali's Greek Tortellini Salad
This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!Ingredients | Greek Salad Recipes Australia
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
Directions
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.
Info | Greek Salad Recipes Australia
prep:
15 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
