Greek Style Spinach And Tortellini Salad Recipes

GREEK TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, peppers, onion and olives. , In a jar with a tight-fitting lid, combine the oil, vinegar, mint, lemon juice, seasoned salt, garlic powder, pepper and pepper flakes; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with feta cheese.

GREEK TORTELLINI SALAD

Steps:

• For the pasta salad: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until al dente. Drain and transfer to a large serving bowl.
• Add the remaining salad ingredients and toss to combine. Set aside.
• For the dressing: In a medium bowl, whisk together the vinegar, garlic, oregano and sugar. Drizzle in the olive oil while whisking continuously until the dressing is well blended.
• Add the dressing to the pasta salad and toss to combine. Serve right away or refrigerate for up to 2 days and serve cold or at room temperature.

ALI'S GREEK TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
• In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
• Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
• Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

GREEK-STYLE SPINACH AND TORTELLINI SALAD

Steps:

• Cook the fresh tortellini in boiling salted water until just tender (about 3-4 minutes) drain and place in a large glass bowl.
• 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.
• Before serving add in the fresh spinach, feta cheese and red onion slices; toss gently to coat.
• Mound the salad on a plate and arrange the sliced or quartered egg around the salad.
• Delicious!

GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD

Steps:

• Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl.
• In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste).
• Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours.
• To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture.
• Season with more salt and pepper if desired.
• Mound on a large serving platter or plate, and arrange the egg quarters around the edge.
• Delicious!

SPINACH TORTELLINI SALAD

Steps:

• Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water.
• Transfer the pasta to a large bowl. Add the rest of the salad ingredients and toss gently.
• In a small bowl, combine the garlic, lemon juice, vinegar, olive oil, and herbs. Add a big pinch of kosher salt and black pepper. Whisk to combine.
• Pour the dressing over the salad. Toss to combine.
• For best flavor, allow the salad to rest for 30 minutes or so for the flavors to meld before serving. Transfer to a platter and serve.

GREEK TORTELLINI SKILLET

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink; drain., Drain tortellini; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the tomatoes, cheese, olives and 1 tablespoon basil. Sprinkle with remaining basil.

TORTELLINI PESTO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
• In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
• In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.