Greek Style Spinach And Tortellini Salad Recipes

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GREEK-STYLE SPINACH AND EGG TORTELLINI SALAD



Greek-Style Spinach and Egg Tortellini Salad image

I have made this many times to serve to guests in the summer season, it is delicious! You can adjust all amounts to taste and double the recipe to serve more than six. Plan ahead the tortellini needs to chill in the dressing for a minumum of 4 hours or up to 24 hours. Don't be tempted to use more than 1 teaspoon (or less) of fresh garlic, or the garlic flavor will overpower the salad, you can use garlic powder in place of fresh, if you are not a garlic-lover then omit completely, this dressing is good even without the garlic! If you want to serve more dressing on the side, then prepare two separate dressings and use one to marinate the tortellini in and one to serve on the side.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 4h

Yield 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) package fresh cheese-filled tortellini
1 lb baby spinach leaves
1 cup crumbled feta cheese
1 small red onion, sliced
cherry tomatoes (can cut in half if desired)
6 hard-boiled eggs, peeled and quartered
salt and pepper
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
black pepper
1 teaspoon fresh minced garlic (no more than 1 teaspoon!) (optional)
1 tablespoon grated parmesan cheese
1 pinch sugar (optional)

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!

GREEK-STYLE SPINACH AND TORTELLINI SALAD



Greek-Style Spinach and Tortellini Salad image

This is a filling salad as is but you can add in some cooked chicken breast strips if desired. Also I like to add in a few tablespoons of Parmesan cheese to the dressing but that is optional. Plan ahead the tortellini needs to chill with the dressing for a minimum of 4 hours or up to 24 hours. Do not use more than 1 teaspoon minced fresh garlic or it will overpower the salad, or you can omit the garlic totally.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) package fresh cheese tortellini
1/2 cup olive oil
1 teaspoon minced fresh garlic (no more than 1 teaspoon, or use garlic powder)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 -2 tablespoon grated parmesan cheese (optional or to taste)
salt and black pepper
1 lb fresh baby spinach leaves (washed and well dried)
1 cup crumbled feta cheese (or to taste)
1 small red onion, thinly sliced
5 -6 hard-boiled eggs (peeled and sliced or quartered)

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!

ALI'S GREEK TORTELLINI SALAD



Ali's Greek Tortellini Salad image

This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!

Provided by Jamie Hensley

Categories     Salad     Vegetable Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 11

2 (9 ounce) packages cheese tortellini
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
½ cup slivered red onion

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.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 35.7 g, Cholesterol 195.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 19.8 g, SaturatedFat 10.7 g, Sodium 836.1 mg, Sugar 4.1 g

SPINACH AND TORTELLINI SALAD



Spinach and Tortellini Salad image

Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.

Provided by lvich

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅓ cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g

GREEK TORTELLINI SALAD



Greek Tortellini Salad image

If big, bold salads centered around cheesy carbs are your thing, then this tortellini salad inspired by Greek flavors will become your new best friend. The salad can be served warm, at room temperature or chilled, and it's best when made a day (or even two) in advance so the flavors get a chance to really join forces. Ready to make it a meal? Fold in shredded rotisserie chicken and you'll have a guaranteed dinner winner.

Provided by Kelly Senyei

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 13

Kosher salt
One 20-ounce package refrigerated tortellini (any variety)
2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1/2 cup diced red onion
2/3 cup diced cucumbers
2/3 cup diced green bell peppers
1/3 cup sliced pitted kalamata olives
1/2 cup red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2 cup extra-virgin olive oil

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.

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