• Combine tortelloni and ½ cup water (1 cup for 6 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 6 servings). • Without removing plastic wrap, carefully shake bowl several times to toss tortelloni; microwave until pasta is tender, 2-4 minutes more. (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.)

• While tortelloni cooks, wash and dry produce. • Quarter lemon. Dice tomato into ½-inch pieces. Trim and finely dice half the cucumber; thinly slice remaining cucumber into rounds. Halve orange; slice crosswise into ½-inch-thick half-moons. • Cut waffle into about 1-inch strips.

• In a small bowl, combine mayonnaise, hummus, sour cream, and juice from one lemon wedge (two wedges for 6 servings; save remaining lemon for another use). Taste and season with salt and pepper. • Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash and dry bowl. • Return tortelloni to same bowl. Stir in tomato, diced cucumber, and creamy lemon dressing until thoroughly coated.

• To serve: Divide tortelloni salad between plates. Serve with orange slices, cuke coins, and waffle strips on the side. • To stash: Refrigerate tortelloni salad, orange slices, cuke coins, and waffle strips in separate containers, and pack as desired for lunch!