Greek Tortellini Salad

Ingredients: 18oz pkg cheese tortellini, 1/2 cup extra virgin olive oil, 1/4 cup lemon juice ( one lrg lemon or two small), 1/4 cup balsamic vinegar, 2 T chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, 6 eggs, 1 lb baby spinach leaves, 1 cup crumbled feta cheese, 1/2 cup slivered red onion. (1) Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente, drain. (2) In a large bowl, mix the olive oil, lemon juice, vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. (3) Place eggs in a saucepan 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. (4) Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.