Greek Tortellini Salad

Ingredients

• 1 pound baby spinach leaves rinsed
• 20 oz cheese-filled tortellini fresh
• 6 oz feta cheese crumbled
• 6 large hard-cooked eggs peeled quartered
• 0.3 cup juice of lemon 
• 0.5 cup olive oil extra-virgin
• 0.5 cup slivered onion red
• 1 teaspoon oregano dried
• 2 tablespoons parsley chopped
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
2. Add tortellini and cook, stirring occasionally, until tender to bite, 3 to 5 minutes.
3. Drain.
4. Meanwhile, in a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt.
5. Add cooked tortellini and mix to coat. Cover and chill at least 2 hours or up to 1 day.
6. Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.