Kids’ Creamy Dreamy Tortelloni Salad
with Orange Slices, Cuke Coins & Waffle Strips
This 15-minute vegetarian meal is the perfect lunch box time-saver: wholesome, kid-approved cheese tortelloni with diced tomato and cukes in a creamy, lemony dressing (with “hidden hummus”). Serve with orange slices and cucumber coins for a balanced meal, plus Belgian waffle sticks for a little sweet treat. Serve right away, pack it up, or save it for another meal this week—the quick prep and assembly means more You Time!
This recipe is designed to provide lunch for multiple days. For each lunch meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
1 unit
Cucumber
1 unit
Tomato
1 unit
Orange
1 unit
Lemon
1 unit
Belgian Waffle
(Contains Eggs, Milk, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
Hummus
(Contains Sesame)
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Combine tortelloni and ½ cup water (1 cup for 6 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 6 servings). • Without removing plastic wrap, carefully shake bowl several times to toss tortelloni; microwave until pasta is tender, 2-4 minutes more. (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.)
• While tortelloni cooks, wash and dry produce. • Quarter lemon. Dice tomato into ½-inch pieces. Trim and finely dice half the cucumber; thinly slice remaining cucumber into rounds. Halve orange; slice crosswise into ½-inch-thick half-moons. • Cut waffle into about 1-inch strips.
• In a small bowl, combine mayonnaise, hummus, sour cream, and juice from one lemon wedge (two wedges for 6 servings; save remaining lemon for another use). Taste and season with salt and pepper. • Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash and dry bowl. • Return tortelloni to same bowl. Stir in tomato, diced cucumber, and creamy lemon dressing until thoroughly coated.
• To serve: Divide tortelloni salad between plates. Serve with orange slices, cuke coins, and waffle strips on the side. • To stash: Refrigerate tortelloni salad, orange slices, cuke coins, and waffle strips in separate containers, and pack as desired for lunch!