bar one
bar two
bar three

Tortellini Salad

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

An easy, delicious pasta salad for summer side dishes or selling to go.

Tortellini Salad


  • 3 pounds Roma tortellini, tri-color
  • 1 pound Roma cheese, feta
  • 2 Peak Fresh Produce cucumber(s)
  • 1 cup olive(s), black
  • 1/4 cup Peak Fresh Produce onion(s), red
  • 2 cups Greek salad dressing
  • 1 cup Peak Fresh Produce pepper(s), red bell (diced)
  • 1 cup Peak Fresh Produce pepper(s), yellow (diced)


Peel and core cucumbers and slice into half-moons 1/8 inch thick. Boil pasta until al dente. In a large mixing bowl, add all ingredients except the dressing. Mix thoroughly. 10 minutes before serving add dressing and mix.