Ali's Greek Tortellini Salad

Ali's Greek Tortellini Salad

188
Jamie Hensley 1

"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

2 h 30 m servings 486 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 196 mg
  • 65%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

188
  1. 247 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 a...

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...

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, an...

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 abs...

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 a...

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 da...

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 wha...

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 ...

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. Mmm..so good and so easy!

I took this to a potluck and everyone loved it!