Greek Tortellini Salad

By Sunset
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1 package (20 oz.) fresh cheese-filled tortellini

1/2 cup extra-virgin olive oil

1/4 cup lemon juice

1/4 cup red wine vinegar

2 tablespoons chopped parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1 pound baby spinach leaves, rinsed and crisped

1 cup crumbled feta cheese (about 6 oz.)

1/2 cup slivered red onion

6 hard-cooked large eggs, peeled and quartered

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