Best 2 Ali Greek Tortellini Salad Recipes
Ali Greek Tortellini Salad is a flavorful and wholesome dish that makes for a perfect main course or a refreshing side dish. Combining the classic flavors of Greek salad with the convenience of tortellini, this recipe is both delicious and easy to prepare. Whether you're looking for a quick weeknight meal or a dish to impress your guests, Ali Greek Tortellini Salad is a great choice.
Check out the recipes below so you can choose the best recipe for yourself!
ALI'S GREEK TORTELLINI SALAD
This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!
Provided by Jamie Hensley
Categories Salad Vegetable Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
- 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.
- 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.
- 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 : Calories 485.6 calories, Carbohydrate 35.7 g, Cholesterol 195.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 19.8 g, SaturatedFat 10.7 g, Sodium 836.1 mg, Sugar 4.1 g
ALI'S GREEK TORTELLINI SALAD
Steps:
- DIRECTIONS Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. 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. 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. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Tips:
- For the best flavor, use fresh, ripe tomatoes and basil. - If you don't have fresh basil, you can use 1/4 cup dried basil. - If you want a more flavorful dressing, add a tablespoon of balsamic vinegar or lemon juice. - If you're using store-bought tortellini, cook it according to the package directions. - If you're making your own tortellini, follow this recipe. - You can also add other vegetables to this salad, such as cucumbers, bell peppers, or zucchini. - Serve this salad chilled or at room temperature.Conclusion:
This Greek tortellini salad is a refreshing and flavorful dish that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own preferences. So next time you're looking for a delicious and healthy meal, give this salad a try!
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