One day, this salad will be honored in the Allrecipes Hall of Fame! This cool summer salad that my buddy Ali prepared for me gets better with time. Tortellini, a superb vinaigrette, young spinach, and feta cheese. Balsamic vinegar must be included in the vinaigrette if you enjoy it. Happy eating!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 196 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 836 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome! Whole family loved it. We doubled the sauce and included balsamic. Perfect taste!
Followed advice and added artichoke hearts, heirloom cherry tomatoes, deseeded English cucumber and I used Mediterranean Herb infused Feta Cheese. Wife loved it! Also doubled the dressing and substituted a little balsamic vinegar with the red wine vinegar.
This salad was divine!! We love the red wine vinegar flavor, and this is fantastic for a light, refreshing meal.
Really delicious summery recipe. Only slight changes I made was I used 16 oz. of tortellini (because that was the size package at the store) and I used dried instead of fresh parsley. I also went with several people’s recommendations and did half balsamic and half red wine vinegars. Came out awesome and I will definitely make again!
I believe the problem with this recipe is that dressing recipe is missing Dijon mustard and garlic. It also needs much more olive oil. At the least you could substitute a good bottled Greek dressing instead. Once I corrected the dressing I would rate it a 4.5
This is a great recipe as is. I put the feta on the side and did not include the eggs.
This was a nice change for dinner. I did make this a lettuce salad rather than a spinach one due to personal preferences, and I was gutted that I was out of feta. Will make again and definitely add the feta this time around.
Got the thumbs up! I added tomatoes and artichokes (instead of eggs) and served over lettuce. However, I know mixing spinach in as stated in recipe will bring it up a notch. To keep things from being soggy or saturated, I used only half the marinade at first during refrigeration, then the rest when serving.
We thought this was a good, light, summertime meal. I used dried parsley flakes because I didn’t have fresh. I doubled the dressing recipe & kept some in reserve as suggested to apply later with the spinach, which was a good idea as the pasta absorbed the dressing. I cooked the pasta about 1.5 minutes less than called for on the package so it didn’t turn into mush when adding the remaining ingredients. I only used half of the red onions called for which was plenty for us and didn’t add the boiled eggs because the salad doesn’t need it. We will make this again & I’ll probably add additional veggies.
Very good recipe. I made sure to buy a good quality tortellini and added tomatoes and artichoke hearts. Instead of spinach, I used a bag of butter lettuce. My son loved it and I enjoyed it as well.
This is my go-to picnic salad. People ask me to bring it to parties. I keep it simple by using bottled italian dressing, but that’s it.
The pasta and dressing are even better the second day.
Very good recipe. I will try balsamic vinegar next time, but this recipe is a keeper. It does make a VERY large amount. So for only two, I will halve the ingredients. I think any greens could be used for the spinach. The cheese tortellini was wonderful! Makes a simple, healthy salad and garlic bread dinner,
One of our regular dishes. Becomes mushy the second day if add dressing.
OMG!!! A friend of mine made this salad a few times and each occasion I was in Tortellini Salad Heaven… I finally got the recipe and tried it for myself.. I changed it a little by not adding the eggs, and instead of the Red Vinegar I used my favorite salad dressing (Strawberry Vinaigrette), I also added walnuts, dried cranberries, and blue cheese along with the feta cheese… DeeLish!!! Will be making this often in the future.. Thanks
Great recipe. I did leave out the onions because I am not a fan but it was delicious. Took it to a tailgating and everyone raved.
I add yellow pepper and cherry tomatoes
I used a mix of spinach and Swiss chard from my garden. I also used only about half the dressing but that is a personal taste. I didn’t have time to marinate for more than an hour but it still tasted great. It was better the next day.
Everyone loved it!
Tasty, healthy, and easy – I make this every couple of weeks!
I make this all the time and it’s always a hit! The only change I make is adding more garlic and four or so ripe juicy tomatoes. Great with a crusty bread!