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Greek Tortelloni Salad

Greek Tortelloni Salad

with Grape Tomatoes, Cucumber & Feta

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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)!

Tags:NewEasy CleanupVeggie

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

2 unit


4 ounce

Grape Tomatoes

1 unit

Mini Cucumber

3 ounce

Greek Vinaigrette

(ContainsEggs, Milk)

½ cup

Feta Cheese


Not included in your delivery

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate62 g
Sugar13 g
Dietary Fiber5 g
Protein19 g
Cholesterol130 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Plastic Wrap
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.