Savor the Greek-Inspired Tortellini Salad by Ali

Step 1

Begin by heating a generous pot of water until it reaches a gentle boil, adding a sprinkle of salt to enhance the flavors. Introduce the delightful tortellini into the water, allowing it to dance around for about 7 minutes until it reaches that perfect al dente texture. Once ready, bid farewell to the water and drain the tortellini with care.

Step 2

In a spacious bowl, concoct a magical blend of olive oil, freshly squeezed lemon juice, a dash of red wine vinegar, fragrant parsley, earthy oregano, and a pinch of salt. Lovingly transfer the cooked tortellini into this flavorful mixture, gently tossing them until each piece is coated in this tantalizing dressing. Embrace the bowl with a cover, letting it rest and chill in the cool embrace of the refrigerator for a minimum of 2 hours to allow the flavors to mingle and deepen.

Step 3

Meanwhile, let's prepare the eggs. Nestle them in a saucepan, ensuring they are snugly covered with water. Bring the water to a lively boil and then bid adieu to the heat, allowing the eggs to luxuriate in the warm water for 10 to 12 minutes. Once their spa time is up, delicately drain, cool, peel, and lovingly quarter them.

Step 4

Now, with a gentle hand, introduce the vibrant spinach, creamy feta cheese, and the humble onion into the pasta bowl. Gently fold these ingredients together, allowing them to mingle and form a harmonious union with the tortellini. To serve, artfully arrange the quartered eggs around this colorful salad, adding a touch of elegance to your creation. Enjoy this delightful dish with loved ones, savoring each flavorful bite.