Greek Tortellini Salad Recipe

The salad here boasts of all three; taste, presentation and nutrition. Exquisite is the term i will use for it. It comes with a bold dressing that leaves nothing more to be desired. Make it on a day when your primary objective is to show your culinary skills because mastering this recipe is a sure feat.

The salad can be stored in a refrigerator for a couple of days without any degradation in taste. Watch it disappear off your dining table and you will wish you had taken a greater portion because it is spoon-licking good. Our step by step guide has the complete recipe of Greek Tortellini Salad, so you can always make it when you have the craving.

Serving size: 4 person
Preparation time: 2 hours 30 minutes
Utensils needed: cooking pot, saucepan, mixing bowl, salad platter

Calories: 486
Fat: 30.3 g
Cholesterol: 215 mg


– 1 (9 ounce) package cheese tortellini
– 1/4 cup extra virgin olive oil
– 2 tablespoons lemon juice
– 2 tablespoons red wine vinegar
– 1 tablespoon chopped fresh parsley
– 1/2 teaspoon dried oregano
– 1/4 teaspoon salt
– 3 eggs
– 1/2 pound baby spinach leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup slivered red onion


  • 1

    In the cooking pot, add water and bring it to boil with some salt. Add the Tortellini and cook for seven minutes or until it has gone tender but still firm to the touch. Drain the hot water out.

  • 2

    Make the dressing now in a large mixing bowl. Add the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt and mix well. Add the Tortellini  to this dressing and toss well. Cover the bowl with a cling film and refrigerate for at least two hours.

  • 3

    Move to the eggs now. Boil them in  saucepan of water. Take them off the heat and let them cool down. Peel them and cut them into quarters lengthwise.

  • 4

    Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Scoop it out into the salad platter and arrange the eggs on the top.

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