Greek Tortellini Salad

• 2 packages Refrigerated Cheese Tortellini, 9 Oz. Each
• 1 cup Extra Virgin Olive Oil
• 1/2 cups Lemon Juice
• 1/2 cups Red Wine Vinegar
• 4 Tablespoons Chopped Fresh Parsley
• 2 teaspoons Dried Oregano
• 1 teaspoon Salt
• 2 bags Baby Spinach
• 8 ounces, weight Crumbled Feta
• 1/2 cups Red Onion, Finely Chopped
• 6 whole Hard Boiled Eggs

1. Boil a large pot of water, lightly salted. Add tortellini and cook for 7 minutes or until al dente; drain thoroughly.
2. Whisk the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt in a large bowl. Add the cooked tortellini and toss to coat. Cover, and chill for at least 2 hours.
3. Gently mix the spinach, feta cheese, and onion into the bowl with the tortellini.
4. Slice or quarter the hard boiled eggs and arrange around the salad just before serving.

refrigerated cheese tortellini, olive oil, lemon juice, red wine vinegar, parsley, oregano, salt, spinach, feta, red onion, eggs

Taken from tastykitchen.com/recipes/salads/greek-tortellini-salad/ (may not work)