Tortelloni Greek-style salad recipe
Inspired by a fresh Greek salad, this veggie pasta dish can be whizzed up in 15 minutes, making it perfect for a speedy, summer midweek meal or lunch in the sunshine.
See method- Serves 4
- 15 mins
- 508 calories / serving
Ingredients
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 red onion, finely diced
- 250g pack cherry tomatoes, halved
- ½ cucumber, quartered lengthways and sliced
- 2 x 250g packs spinach & ricotta tortelloni
- 100g Greek-style salad cheese, crumbled
- 10g fresh basil, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2135kJ 508.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 61.7gProtein 15.5gFibre 7.8g
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- Put the lemon zest and juice in a large mixing bowl with the oil, oregano, onion, tomatoes, cucumber and some seasoning. Mix, then set aside.
- Boil the pasta for 4 mins. Drain carefully, making sure not to break up the parcels, then run under cold water to cool. Add to the mixing bowl with half the cheese and the basil, then carefully stir together.
- Divide among plates and top with the remaining cheese and a twist of fresh black pepper, if you like.
- See more Pasta salad recipes
