As you know or don't know....I love salads....especially summertime ones. This one was a big hit with the family and the kids.....they love tortellini.....I added a little more dressing on my individual salad and we also topped ours with some vinegar marinated grilled chicken to make it a complete meal. So good, I didn't have grape or cherry tomatoes in the photo, but I would definitely add them in....This one has 
been added to the family rotation. Its versatile, the spinach can be swapped out with any favorite salad green, I know for me I would love it with arugula.......and the Greek Dressing is so good....I store it in the fridge and set it on the counter about and hour before I will need it....
been added to the family rotation. Its versatile, the spinach can be swapped out with any favorite salad green, I know for me I would love it with arugula.......and the Greek Dressing is so good....I store it in the fridge and set it on the counter about and hour before I will need it....Serves: 8
18-24 oz Fresh Cheese Tortellini
1 pound baby spinach leaves
6 eggs, hard boiled & quartered
1/4-1/2 cup slivered red onion
1/4-1/2 cup slivered red onion
1 Can Medium Black Olives
1 C Grape Tomatoes
1/2-1 C Feta Cheese, Crumbled (you can use flavored if you want)
1 C+ Greek Dressing, recipe below
Marinated Grilled Chicken, optional
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 6-7 minutes or until al dente; drain. Place the cooked tortellini in the bowl, add in about 1 C of Greek Dressing, toss to coat. Cover, and chill for 2 hours in the refrigerator.
Gently mix the spinach, feta cheese, olives, grape tomatoes and onion into the bowl with the pasta. Arrange the quartered eggs around the salad, garnish with extra tomatoes, olives, and feta if you like. Top with Grilled Chicken or any other grilled favorite....... Serve with extra salad dressing for those that want it.
Greek Salad Dressing: Yields about 2 cups
3/4 cup olive oil
2 tsp garlic powder
2 tsp dried oregano
2 tsp dried basil
1-1/2 tsp pepper
1-1/2 tsp salt
1-1/2 tsp onion powder
1-1/2 tsp Dijon Mustard
1-1 1/4 C Red Wine Vinegar
In a large container or glass jar, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.
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