Greek Tortellini Salad


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 pkg (20 oz.) fresh cheese-filled tortellini
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves, rinsed and crisped
1 cup crumbled feta cheese (about 6 oz.)
1/2 cup slivered red onion
1 can of artichoke hearts, chopped into small pieces
1 cup celery, diced small


Directions

In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add tortellini and cook, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain.


Meanwhile, in a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add cooked tortellini and mix to coat. Cover and chill at least 2 hours or up to 1 day.


Add spinach, feta cheese, celery, artichoke, and onion to tortellini and mix gently.


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