with Grape Tomatoes, Cucumber & Feta
This cheese-filled pasta, combined with sweet and juicy tomatoes, cukes, scallions, and feta, coated in a tangy dressing might just be your new fave Greek salad—minus the lettuce and plus tender, chewy, tortelloni filled with an Italian cheese power-trio: ricotta, Parm, and mozzarella. It’s served at room temp, making it an ideal office lunch idea (and perfect for potlucks and picnics, too)!
Allergens
Utensils
Tags
Cheese Tortelloni
9 ounce
Scallions
2 unit
Grape Tomatoes
4 ounce
Mini Cucumber
1 unit
Greek Vinaigrette
3 ounce
Feta Cheese
0.5 cup
Salt
Pepper
• Place tortelloni and ½ cup water (1 cup for 4 servings) in a large, microwave-safe bowl. Cover tightly with plastic wrap and microwave for 3-5 minutes (5-8 minutes for 4 servings) until pasta is tender. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.)
• Drain, then rinse with cold water until cooled. Shake off excess water; pat dry with paper towels.
• While pasta cooks, wash and dry produce. Halve tomatoes. Quarter cucumber lengthwise; slice crosswise into ½-inch pieces. Trim and thinly slice scallions.
• Once tortelloni are dry, return to large bowl. Stir in vinaigrette, tomatoes, cucumber, scallions, and half the feta (add more feta if desired). Taste and season with salt and pepper if desired.
• Divide salad between bowls and serve.
690
kcal
Calories
42
g
Fat
14
g
Saturated Fat
62
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
18
g
Protein
95
mg
Cholesterol
1430
mg
Sodium
with Rice, Peas & Cilantro-Cumin Yogurt Sauce
