Special Greek Tortellini Salad

Special Greek Tortellini Salad

Ingredients
  • 2 packages (9 ounce) cheese tortellini
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 6 eggs
  • 1 pound baby spinach leaves 
  • 1 cup crumbled feta cheese 
  • 1/2 cup slivered red onion
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, 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.