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) 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 dressing, tomatoes, cucumber, scallions, and feta. 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
61
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
19
g
Protein
125
mg
Cholesterol
1700
mg
Sodium
with Tomato, Cucumber, Scallions & Peanuts
