Tangy Tortelloni & White Bean Salad
with Arugula, Tomato & Lemon Dressing
- Eggs
- Milk
- Wheat
Ever wonder, “Why have an average-sized bite of cheesy stuffed pasta?” You’re asking the right questions, friend. That’s why our chefs created this 15-minute lunch featuring tortelloni (the jumbo brother of tortellini), tossed with a delightful array of fresh flavors and textures: creamy beans, juicy tomato, crunchy carrot, and peppery arugula dressed in a bright, lemony Italian vinaigrette. This pasta salad is perfect at room temperature, making it an ideal office lunch that’s great for potlucks and picnics, too. Thanks to tortelloni, you can go big and stay home!
Ingredients
3 ounce
Carrot
2 ounce
Arugula
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 unit
Cannellini Beans
1 unit
Lemon
1 tablespoon
Italian Seasoning
1 unit
Tomato
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce.
• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Drain and rinse under cold water and transfer to a plate to cool.
• While tortelloni cooks, quarter lemon. Drain and rinse beans. Trim, peel, and halve carrot lengthwise; slice into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces.
• In a large bowl, whisk together half the Italian Seasoning, 1 TBSP olive oil, ½ tsp sugar, 1 tsp salt, and juice from half the lemon (for 4 servings, use all the Italian Seasoning, 2 TBSP olive oil, 1 tsp sugar, 2 tsp salt, and juice from whole lemon). Whisk until sugar is dissolved.
• Add arugula, drained tortelloni, beans, carrot, and tomato to bowl with dressing. Toss until thoroughly coated.
• Divide tortelloni salad between shallow bowls and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; adding extra lemon juice or zesty Italian dressing significantly boosted the taste 🍋.
- Ease of prep: Super easy to make, perfect for a quick lunch or late-night meal after work.
- Suggestions: Consider marinating the tortelloni for more flavor. Hold off adding dressing until serving if meal prepping.
- Greens: Some preferred crunchier greens over arugula; experiment with different lettuce varieties for your ideal texture.
- Dressing: The provided dressing was too light for many; try a more robust Italian vinaigrette for extra tanginess.
Reviews from our home cooks
Yummy! The flavor was not fabulous the next day (meal prepped for lunches) because the dressing absorbed into the pasta. So I'll hold off adding dressing until serving if making ahead. Adding extra lemon juice might brighten it up.
Super easy for lunch or late night meal after a long day of work. It was also tasty!
There were NO downsides to this item and the "white beans" were Cannelloni beans, I believe. DELICIOUS! We'll order this again and again, I think.
This needs salad dressing that is more than a little bit of oil plus lemon juice. Not tangy, barely there.
I make a similar salad but I marinade my tortelloni so there is more flavor. Not crazy about the arugula. I prefer crunchier greens.
