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Greek Tortelloni Salad

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:

Veggie

•Quick

•Easy Prep

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

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

Total Time10 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

9 ounce

Cheese Tortelloni

2 unit

Scallions

4 ounce

Grape Tomatoes

1 unit

Mini Cucumber

3 ounce

Greek Vinaigrette

½ cup

Feta Cheese

Not included in your delivery

Salt

Pepper

Nutrition Values

/ per serving

Calories690 kcal

Fat42 g

Saturated Fat14 g

Carbohydrate62 g

Sugar5 g

Dietary Fiber3 g

Protein18 g

Cholesterol95 mg

Sodium1410 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.

Utensils

•Large Bowl

•Plastic Wrap

•Strainer

•Paper Towel

Instructions

1

• Place tortelloni and 1⁄2 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.)

2

• Drain, then rinse with cold water until cooled. Shake off excess water; pat dry with paper towels.

3

• While pasta cooks, wash and dry produce. Halve tomatoes. Quarter cucumber lengthwise; slice crosswise into 1⁄2-inch pieces. Trim and thinly slice scallions.

4

• 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.

5

• Divide salad between bowls and serve.

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