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Tortelloni Greek-style salad recipe

Tortelloni Greek-style salad recipe

4 ratings

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
  • Vegetarian


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    6g 31%
  • Sugars

    8g 9%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 61.7g Protein 15.5g Fibre 7.8g


  1. 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.
  2. 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.
  3. Divide among plates and top with the remaining cheese and a twist of fresh black pepper, if you like.

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