Peel 1/3 of the cucumber and place into a food processor with yogurt. Add 50ml of water, salt and pepper to taste and blitz into a smooth sauce. Pour the sauce into a bowl, add the dill, mix and set aside.
Slice another 1/3 of the cucumber, and cube the remaining part. Sprinkle cubed apples with lemon juice to prevent oxidation and pat dry.
Cook the tortelloni for 2 minutes in a large pot of salted boiling water. Then strain the tortelloni with a skimmer and place it into a bowl. Drizzle with a little oil, add the apple and cucumber cubes, mix and set aside.
Spread the yogurt sauce over 2 plates and garnish with cucumber slices. Place the pasta salad on plates and serve.