2 (9 oz) packages cheese tortellini
1 cup crumbled feta cheese
1/2 cup slivered red onion
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tbsp chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
1 lb baby spinach leaves
Bring to boil a large pot of lightly salted water. Add tortellini, and cook for 7 minutes or until al dente; drain.
Mix the olive oil, lemon juice, red wine vinegar, parsley, oregano and salt in a large bowl. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
In a saucepan, place the eggs with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10-12 minutes. Drain, cool, peel, and quarter.
Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.