From the kitchen of: Joan Thompson: Serves 8 people
Ingredients:
1 package (20 oz) fresh cheese filled tortellini (mixed color looks great)
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 Tbsp chopped parsley
1 tsp dried oregano
1/2 tsp salt
1 pound baby spinach leaves
1 cup crumbled feta cheese (about 6 oz)
1/2 cup slivered red onion
6 hard cooked large eggs peeled and quartered (optional)
quartered and marinated artichoke hearts
How to Make:
Cook tortellini 3-5 min stirring occasionally until tender. Drain.
Meanwhile, in a large bowl combine the oil, lemon juice, red wine vinegar, parsley, oregano,and salt. Add cooked tortellini and mix to coat. Cover and chill at least 2 hours and up to 1 day.
Add spinach, feta cheese and onion to tortellini and mix gently. Mound salad on a platter and arrange egg quarters around the edge.