Greek Tortellini Salad Bowl

Follow our step-by-step guide on how to make Greek Tortellini Salad Bowl.

1. Step 1

   Start by bringing a large pot of lightly salted water to a rolling boil.

2. Step 2

   Once it's bubbling, add the tortellini and let them cook for about seven minutes, or until they reach that perfect al dente texture.

3. Step 3

   After cooking, drain the tortellini and set them aside to cool.

4. Step 4

   In a spacious mixing bowl, whisk together some olive oil, fresh lemon juice, red wine vinegar, chopped parsley, dried oregano, and a pinch of salt until everything is beautifully blended.

5. Step 5

   Now, gently add the cooked tortellini to the bowl and toss them with the dressing, ensuring each piece is well coated.

6. Step 6

   Cover the bowl and pop it in the refrigerator for at least two hours; this will allow the flavors to mingle and develop a delicious depth.

7. Step 7

   While the tortellini is chilling, take a saucepan and place your eggs inside, covering them with water.

8. Step 8

   Bring the water to a boil, then remove the pan from the heat and let the eggs sit in the hot water for about 10 to 12 minutes.

9. Step 9

   Once the time is up, drain the eggs, cool them under running water, peel off the shells, and cut them into quarters.

10. Step 10

    When your tortellini salad has chilled and is ready to shine, gently fold in some fresh baby spinach, crumbled feta cheese, and slivered red onion, making sure everything is evenly distributed.

11. Step 11

    To serve, artfully arrange the quartered eggs around the salad for a beautiful presentation, and enjoy every delightful bite of this refreshing dish!.