Greek Style Spinach and Egg Tortellini Salad
Bright, fresh, and brimming with Mediterranean flavors, this Greek Style Spinach and Egg Tortellini Salad is a refreshing twist on classic pasta salads. Featuring tender cheese tortellini, crisp spinach leaves, and juicy cherry tomatoes, this recipe is elevated with bursts of tangy feta, briny Kalamata olives, and a zesty homemade lemon-oregano dressing. Hard-boiled eggs add a satisfying dose of protein, making this salad as hearty as it is flavorful. Perfect for a light lunch or a crowd-pleasing side dish, this quick and easy salad comes together in just 30 minutes. Serve it chilled or at room temperature for an effortlessly delicious taste of Greece in every bite!
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Recipe Information
Ingredients
- 300 grams Cheese tortellini
- 150 grams Fresh spinach leaves
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 75 grams Kalamata olives
- 100 grams Feta cheese
- 2 large Eggs
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the cheese tortellini as per package instructions (typically 7–9 minutes). Once cooked, drain the tortellini and rinse under cold water to cool completely. Set aside.
Meanwhile, place the eggs in a small pot of water. Bring to a boil, then reduce heat to low and simmer for 8–10 minutes for hard-boiled eggs. Once done, transfer the eggs to an ice bath, peel, and slice into halves or quarters.
Wash and pat dry the spinach leaves. Halve the cherry tomatoes and dice the cucumber into small bite-sized pieces. Thinly slice the red onion and cut the Kalamata olives in half, if desired.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked tortellini, spinach, cherry tomatoes, cucumber, red onion, olives, and feta cheese crumbles. Toss gently to combine.
Pour the dressing over the salad and toss again to evenly coat the ingredients.
Divide the salad into serving bowls or plates. Top each portion with slices of boiled egg for added protein and garnish with an extra sprinkle of oregano, if desired.
Serve immediately or refrigerate for up to 2 hours if you prefer a chilled salad. Enjoy!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 4019 mg | 175% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 15.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1194 mg | 92% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
