Tortellini Salad

Ingredients

• 2 (9 oz) pkg cheese tortellini
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ cup red wine vinegar
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• ½ tsp salt
• 6 eggs
• 1 lb baby spinach leaves
• 1 cup feta cheese, crumbled
• ½ cup red onion, slivered

Method

1. Boil tortellini for 7 minutes or until al dente; drain.
2. In a large bowl, mix olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt.
3. Mix in the cooked tortellini and toss to coat.
4. Cover and chill at least 2 hours in the refrigerator.
5. Place eggs in a saucepan with enough water to cover, and bring to a boil.
6. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes.
7. Drain, cool, peel, and quarter.
8. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta.
9. Arrange the quartered eggs around the salad to serve.