Greek Tortellini Salad with Eggs and Feta | Easy Buttermilk Biscuits

Prep and cook time: 20 minutes Chill time: 30 minutes

per serving: 382 calories; 12 grams protein; 22 grams total fat; 2 grams fiber; 7 grams saturated fat; 34 grams carbohydrates; 43 mgs cholesterol; 457 mgs sodium 10 WW points plus

Vegetarian Lower Calorie

Greek Tortellini Salad with Eggs and Feta

Ingredients

1 9-ounce package fresh cheese tortellini

1/4 cup olive oil

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tablespoon Italian parsley chopped

1/2 teaspoon dried oregano

coarse salt and freshly ground pepper, to taste

1/2 cup crumbled feta cheese

1/2 red onion chopped

4 large eggs hardboiled, peeled and quartered

Instructions


[1]
In a large pot of boiling water, cook tortellini, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain.
[2]
Meanwhile, in a large bowl, combine olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt and pepper. Add cooked tortellini and toss to coat. Cover and chill at least 30 minutes.
[3]
Add spinach, feta cheese, and onion to tortellini and mix gently. Serve salad mounded on a platter, surrounded with egg quarters.

Easy Buttermilk Biscuits

Ingredients

2.5 cups all purpose flour more for dusting

3 teaspoons baking powder

1 teaspoon table salt

1/2 teaspoon baking soda

1/4 cup butter melted

8 ounces buttermilk

cooking spray

Instructions

Preheat the oven to 425 degrees.
[1]
Combine flour, baking powder, salt, and soda in a large bowl. Add butter and buttermilk and stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball.
[2]
Roll out to 1/2 inch thickness. Cut into 2 inch rounds. Place biscuits on a baking sheet coated with cooking spray. Bake until golden brown, about 1012 minutes.