Ingredients
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2 (9 ounce) packages cheese tortellini
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½ cup extra virgin olive oil
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¼ cup lemon juice
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¼ cup red wine vinegar
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2 tablespoons chopped fresh parsley
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1 teaspoon dried oregano
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½ teaspoon salt
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6 eggs
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1 pound baby spinach leaves
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1 cup crumbled feta cheese
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½ cup slivered red onion
Directions
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Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
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In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
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Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
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Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Nutrition Facts (per serving)
486 | Calories |
30g | Fat |
36g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 486 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 11g | 54% |
Cholesterol 196mg | 65% |
Sodium 836mg | 36% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 20g | 40% |
Vitamin C 22mg | 24% |
Calcium 239mg | 18% |
Iron 3mg | 14% |
Potassium 428mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.