Ali's Greek Tortellini Salad

Cook tortellini in salted boiling water until al dente, drain, and cool completely.

Hard-boil eggs in simmering water for 10 minutes, cool in ice water, peel, and chop into bite-sized pieces.

Whisk together 92 g extra virgin olive oil, 52 g lemon juice, 52 g wine vinegar, 5 g dried oregano, and 3 g salt.