Greek Spinach Tortellini Salad

INGREDIENTS:

• 9 oz package Cheese Tortellini
• 3 hard-boiled eggs
• 1/2 lb baby spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced red onion
• 1/4 cup extra virgin olive oil
• 2 Tbs lemon juice
• 2 Tbs red wine vinegar
• 1/2 tsp dried oregano
• 1 Tbs chopped fresh parsley
• 1/4 tsp salt

DIRECTIONS:

1. Boil a large pot of salted water, add tortellini, and cook for 6-7 minutes until they float and al dente. drain and set aside.
2. Boil a small pot of water with the eggs bring to a boil. Remove from the heat and let sit for 10-12 minutes then drain, cool, peel, and quarter.
3. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, oregano, parsley, and salt.
4. Add in the tortellini and gently coat with the vinaigrette.
5. Cover, and chill for at least two hours in the refrigerator.
6. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. arrange the eggs around the salad and serve.