Greek Tortellini Salad

This pasta salad and I are now BFFs (best friends forever). We just got along swimmingly! I loved everything about it! The dressing just perfectly complemented all the ingredients and there was such a wonderful tang when you bit into a tortellini! I used three cheese tortellini, but I'm sure any will do. It would no doubt be extra fun to make your own tortellini for this too! I made this as a side dish for 3 people and we had more than enough left over for my lunch the next day. I'm making plans as we speak to make and devour more of this salad, thats how good it is!

Greek Tortellini Salad
Adapted from All Recipes

1 9-oz package tortellini
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon chopped, fresh parsely
1/2 teaspoon dried oregano
1/8 teaspoon salt
3 eggs
1 cup baby spinach leaves
1/4 cup crumbled feta cheese
1/4 cup slivered red onion

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, balsamic 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.