Greek-Style Spinach And Egg Tortellini Salad Recipe

Name: Greek-Style Spinach And Egg Tortellini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) package fresh cheese-filled tortellini; 1 lb baby spinach leaves; 1 cup crumbled feta cheese; 1 small red onion, sliced; cherry tomatoes (can cut in half if desired); 6 hard-boiled eggs, peeled and quartered; salt and pepper; DRESSING; 1/2 cup olive oil; 1/4 cup lemon juice; 1/4 cup red wine vinegar; 2 tablespoons chopped fresh parsley; 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); black pepper; 1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional); 1 tablespoon grated parmesan cheese; 1 pinch sugar (optional)

Servings: persons

1 (20 ounce) package fresh cheese-filled tortellini
1 lb baby spinach leaves
1 cup crumbled feta cheese
1 small red onion, sliced
cherry tomatoes (can cut in half if desired)
6 hard-boiled eggs, peeled and quartered
salt and pepper
DRESSING
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
black pepper
1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
1 tablespoon grated parmesan cheese
1 pinch sugar (optional)

1
Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
2
In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
3
Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
4
To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
5
Season with more salt and pepper if desired.
6
Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
7
Delicious!

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (20 ounce) package fresh cheese-filled tortellini, 1 lb baby spinach leaves, 1 cup crumbled feta cheese, 1 small red onion, sliced, and more.

Yes, Greek-Style Spinach And Egg Tortellini Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek-Style Spinach And Egg Tortellini Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions