Greek Tortelloni Pasta Salad with Tomatoes, Cucumber &Amp; Feta

This Greek-inspired pasta salad is a delightful twist on the classic Greek salad-minus the lettuce and plus tender, cheese-filled tortelloni. The pasta is stuffed with a trio of ricotta, Parmesan and mozzarella, then tossed with sweet grape tomatoes, crunchy cucumber, sliced scallions and creamy feta. A tangy Greek vinaigrette brings it all together.

Serve it at room temperature, making it an excellent choice for packed lunches, potlucks or picnics. Ready in just 10 minutes, this vibrant dish is as convenient as it is delicious.

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Ingredients

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

3 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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? Bring a large pot of salted water to a boil, add tortelloni, reduce to a low simmer and cook until tender and floating, 3-4 minutes.)
2. Drain, then rinse with cold water until cooled. Shake off excess water and pat dry with paper towels.
3. While pasta cooks, wash and dry produce. Halve the grape tomatoes. Quarter the cucumber lengthwise, then slice crosswise into ½-inch pieces. Trim and thinly slice the scallions.
4. Once tortelloni are dry, return to the large bowl. Stir in the Greek vinaigrette, tomatoes, cucumber, scallions and feta. Taste and season with salt and pepper if desired.
5. Divide the salad between bowls and serve at room temperature.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, then rinse with cold water.

How long does this salad keep?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some dressing, so add a splash of vinaigrette before serving.

Can I substitute the Greek vinaigrette?

Absolutely! Use your favorite vinaigrette or a simple lemon-oregano dressing for a similar flavor.