1. Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl. 2. In another bowl combine the olive oil with lemon juice, red wine vinegar, parsley, oregano and Parmesan cheese (if using) season with salt and black pepper to taste; pour over the cooked tortellini, toss to coat, cover and chill for 4-24 hours. 3. Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat. 4. Mound the salad on a plate and arrange the sliced or quartered egg around the salad. 5. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
