Best 2 Greek Style Spinach And Tortellini Salad Recipes

Are you searching for a fresh, delightful, and simple recipe that blends flavorful ingredients to create a healthy and satisfying dish? If so, look no further, as we embark on a culinary journey to discover the best recipe for Greek-style spinach and tortellini salad. This vibrant salad is a harmonious blend of crisp spinach, tender tortellini, juicy tomatoes, tangy feta cheese, and a zesty dressing that brings all the elements together. Not only is it a feast for the taste buds, but it's also a visually stunning dish that will add a pop of color to any table. So, gather your ingredients, put on your apron, and let's dive into the wonderful world of Greek-style spinach and tortellini salad.

Here are our top 2 tried and tested recipes!

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Greek-Style Spinach and Tortellini Salad image

This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (20 ounce) package fresh cheese tortellini
1/2 cup olive oil
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 -2 tablespoon grated parmesan cheese (optional or to taste)
salt and black pepper
1 lb fresh baby spinach leaves (washed and well dried)
1 cup crumbled feta cheese (or to taste)
1 small red onion, thinly sliced
5 -6 hard-boiled eggs (peeled and sliced or quartered)

Steps:

Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours.
Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
Delicious!

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD

Greek-Style Spinach and Egg Tortellini Salad image

I have made this many times to serve to guests in the summer season, it is delicious! You can adjust all amounts to taste and double the recipe to serve more than six. Plan ahead the tortellini needs to chill in the dressing for a minumum of 4 hours or up to 24 hours. Don't be tempted to use more than 1 teaspoon (or less) of fresh garlic, or the garlic flavor will overpower the salad, you can use garlic powder in place of fresh, if you are not a garlic-lover then omit completely, this dressing is good even without the garlic! If you want to serve more dressing on the side, then prepare two separate dressings and use one to marinate the tortellini in and one to serve on the side.

Provided by Kittencalrecipezazz

Categories Spinach

Time 4h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (20 ounce) package fresh cheese-filled tortellini
1 lb baby spinach leaves
1 cup crumbled feta cheese
1 small red onion, sliced
cherry tomatoes (can cut in half if desired)
6 hard-boiled eggs, peeled and quartered
salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
black pepper
1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
1 tablespoon grated parmesan cheese
1 pinch sugar (optional)

Steps:

Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
Season with more salt and pepper if desired.
Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
Delicious!

Tips:

Use fresh ingredients: Fresh spinach, tortellini, and vegetables will give your salad the best flavor.
Don't overcook the tortellini: Tortellini should be cooked al dente, or slightly firm to the bite.
Use a variety of vegetables: This will add color, texture, and flavor to your salad. Some good options include tomatoes, cucumbers, red onions, and bell peppers.
Make the dressing ahead of time: This will allow the flavors to meld together.
Serve the salad chilled: This will help the flavors to come together and will make the salad more refreshing.

Conclusion:

Greek-style spinach and tortellini salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. With its combination of fresh vegetables, tortellini, and a tangy dressing, this salad is sure to be a hit at your next party or gathering.

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