Greek Tortellini Salad
As a shortcut, use a purchased salad dressing instead of the lemon-herb vinaigrette.
1 package (20 oz.) fresh cheese-filled tortellini
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 pound baby spinach leaves, rinsed and crisped
1 cup crumbled feta cheese (about 6 oz.)
1/2 cup slivered red onion
6 hard-cooked large eggs, peeled and quartered
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add tortellini and cook, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain.
Meanwhile, in a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add cooked tortellini and mix to coat. Cover and chill at least 2 hours or up to 1 day.
Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.
Yield: Makes 8 servings
NUTRITION PER SERVING
CALORIES 485(50% from fat); FAT 27g (sat 8.3g); PROTEIN 18g; CHOLESTEROL 207mg; SODIUM 780mg; FIBER 4.4g; CARBOHYDRATE 44g
Sunset magazine, JUNE 2002