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Bring a medium pot of salted water to a boil. Wash and dry produce. Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes, then drain. Rinse under cold water until cool, 1-2 minutes. Meanwhile, dice tomato into ½-inch pieces. Trim and finely dice cucumber. In a large bowl, combine cooled tortelloni, tomato, cucumber, and Italian dressing; season with salt and pepper. Divide between bowls and serve.