• Place tortelloni and 1/2 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 servings) until pasta is tender. (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.)

• Drain, then rinse with cold water until cooled. Shake off excess water; pat dry with paper towels.

• While pasta cooks, wash and dry produce. Halve tomatoes. Quarter cucumber lengthwise; slice crosswise into 1/2-inch pieces. Trim and thinly slice scallions.

• Once tortelloni are dry, return to large bowl. Stir in vinaigrette, tomatoes, cucumber, scallions, and half the feta (add more feta if desired). Taste and season with salt and pepper if desired.

• Divide salad between bowls and serve.