Greek Tortellini Salad

INGREDIENTS

• 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
• 1 pound baby spinach leaves
• 1 cup crumbled feta cheese
• 1/2 cup slivered red onion
• 1/2 cup chopped tomatoes
  

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. 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.
3. Mix the spinach, feta cheese, onion, and tomatoes into the bowl with the pasta.