Greek Tortellini Salad
CATEGORIES
INGREDIENTS
  • 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
  1. 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.
  2. 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.
  3. Add spinach, feta cheese, celery, artichoke, and onion to tortellini and mix gently.