Ingredients

• 2 , 9 ounce
• 0.5 cups extra-virgin olive oil
• 0.25 cups fresh lemon juice
• 0.25 cups red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• 6 large eggs
• 1 pound baby spinach leaves
• 1 cup crumbled feta cheese
• 0.5 cups slivered red onion

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot according to package directions. Drain and set aside.
2. 2 Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl; add tortellini and toss to coat. Cover bowl with plastic wrap; refrigerate, at least 2 hours.
3. 3 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and quarter.
4. 4 Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.

Nutrition per serving