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


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


In a large pot of boiling water, cook tortellini, stirring occasionally, until tender to bite, 3 to 5 minutes. Drain.
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.
Add spinach, feta cheese, and onion to tortellini and mix gently. Serve salad mounded on a platter, surrounded with egg quarters.

Easy Buttermilk Biscuits


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


Preheat the oven to 425 degrees.
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.
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.