Ingredients:
2 packages Cheese Tortellini (9 oz.)
3/4 Cup O&T L'Italiano EVOO
1/2 Cup O&T Cabernet Sauvignon Balsamic Vinegar
1/3 Cup Lemon Juice
2 Tbsp. fresh chopped Italian Parsley
2 Tbsp. fresh chopped Cilantro
1 1/2 tsp. dried Oregano
1 tsp. Sea Salt
1 pound Baby Spinach leaves, whole
1 1/2 Cup crumbled Feta Cheese
2/3 Cup chopped Red Onion
To Prepare:
In a large pot, boil water with some salt. Add tortellini and cook for about 8-9 minutes. Drain and set aside.
In a large bowl, combine the O&T L'Italiano EVOO, O&T Cabernet Sauvignon Balsamic Vinegar, lemon juice, parsley, cilantro, oregano and sea salt. Add tortellini and toss to coat well. Cover bowl and refrigerate to chill, 1-2 hours or until ready to serve.
Before serving, gently fold in the spinach leaves, feta cheese and red onion. To make mixing easier, you can drizzle some additional L'Italiano Extra Virgin Olive Oil over spinach leaves prior to folding in.
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