Greek Tortellini Salad

• 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

1. 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.
2. 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.
3. Add spinach, feta cheese, and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.

fresh cheese, extravirgin olive oil, lemon juice, red wine vinegar, parsley, oregano, salt, baby spinach leaves, feta cheese, slivered red onion, eggs

Taken from www.myrecipes.com/recipe/greek-tortellini-salad (may not work)