Monday, April 11, 2011

greek chicken tortellini salad

My neighbor friend Laura made this delicious salad for our meal swap tonight. It was 80 degrees today so this was the perfect salad. I had a couple servings and will go back for another right after I post this!

greek chicken tortellini salad (adapted from
2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion
grilled chicken

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, chicken and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

What I have to say- Laura marinated the chicken as the recipe called for but wasn't pleased with it enough to use it to marinate the pasta and chicken so she used bottled Greek vinaigrette (Newman's and Gazebo brands).

No comments:

Post a Comment