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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

INGREDIENTS

  • 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)

INSTRUCTIONS

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.