Greek-Style Spinach And Egg Tortellini Salad

• 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
• DRESSING
• 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)

1. 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.
2. 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).
3. Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
4. To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
5. Season with more salt and pepper if desired.
6. Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
7. Delicious!

fresh cheese, baby spinach leaves, feta cheese, red onion, tomatoes, eggs, salt, dressing, olive oil, lemon juice, red wine vinegar, parsley, oregano, salt, black pepper, garlic, parmesan cheese, sugar

Taken from www.food.com/recipe/greek-style-spinach-and-egg-tortellini-salad-169576 (may not work)