Ali's Greek Tortellini Salad Recipe -
Ali's Greek Tortellini Salad Recipe
  • READY IN hrs

Ali's Greek Tortellini Salad

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    2 hrs 30 mins


  1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
  2. 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.
  3. 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.
  4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2007

I have made this many times and it always gets rave reviews, with only a few small changes: use half red wine and half balsamic, double the dressing, and cut back a little on the onion (to taste). Definitely let the tortellini marinate overnight so it really soaks up the dressing. I reserve about 1/4 cup of the dressing and drizzle over the salad before serving. Delicious!!

Most Helpful Critical Review
Sep 09, 2005

ok..maybe I am out of the loop here - but I did not like it. Perhaps it was the inexpensive pasta I used...I donno..but it was uneaten at my table by everyone. I even apologized to the hubby and asked him if he wanted a sandwich. For us - it was soggy and too vinegary. Did I goof?? I am not sure...but I do not see what all the fuss is about.

Apr 16, 2006

Really good and easy to make in advance. I made it with balsalmic vinegar as suggested. My husband and I both agreed that more spinach, feta, and the addition of artichoke hearts, cucumbers, and grape tomatoes would make it perfect. Also, I thought it tasted best just a few hours after marinating. The pasta got tough by the next day.

May 17, 2005

Amazing the best meal I have had in a long time. Thank you so much for this jem. I will be making this again and again, very easy. I changed the dressing a little, I copied the recipe for absolutely fabulous greek/house dressing on this site.

Sep 08, 2005

Very Good! I omitted the eggs (more a time factor) and the parsley. I did add Balsamic Vinegrette as well, with a pinch of sugar as one rater suggested. I thought it was too lemony the 1st day, but the author was right...better 2 days later. Great leftovers!

Sep 27, 2005

This was awesome I made it for a mid-day meeting I had and it was a huge hit (they loved it) I added portabella mushrooms sauteed in garlic the best thing is this group meets to decide about what food vendors will go into a newly renovated bldg this week they decided I should have a spot in this bldg.

Aug 24, 2011

I love all kinds of pasta salad and couldn't stop eating this! It's easy to modify to suit your tastes or the ingredients you have on hand so I basically used this as a jump off point. I didn't include the eggs or spinach. I also used "absolutely fabulous greek/house dressing" instead. Kalamata olives (1/4 cup; sliced), red onion (only 1/4 cup), pasta, and dressing (1/4 cup) were tossed together and allowed to marinate all day. Before serving I mixed in feta (1 1/2 cup), grape tomatoes (1/2 cup; halved) and more dressing (another 1/4+ cup). Make sure to cook your pasta al dente or it will become too soft.

Jan 14, 2006

I just made this salad for a baby shower and it was awesome! I got so many compliments. I used dried parsley and I omitted the eggs. good and so easy!


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 196 mg
  • 65%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 836 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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