"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!" — Jamie Hensley
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2 (9 ounce) packages
extra virgin olive oil
red wine vinegar
chopped fresh parsley
baby spinach leaves
crumbled feta cheese
slivered red onion
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!!
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.
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.
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.
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!
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.
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!
Wonderful!!! I used the suggestion of the sauteed mushrooms, BEAUTIFUL! This salad does make a LOT, so from now on I will be halfing the recepie.
* Percent Daily Values are based on a 2,000 calorie diet.
Ali's Greek Tortellini Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 273
This salad is bursting with authentic ingredients and flavors.
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