Tortellini Pasta Salad

Cook Time: 10 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil

---

Nutritional Content

Allergens: AllergenWheat; AllergenEggs; AllergenMilk; Tomato; Cucumber

Calories: 200 Kcal

Carbohydrates: 23 g

Protein: 6 g

Total Fat: 10 g

Calcium: 75 mg

Sodium: 440 mg

---

Ingredients

10 Servings

• 2 tsp Oil, Vegetable

• 13 Oz Pasta, Tortellini Cheese

• 1 1/4 Cup Tomato, Fresh

• 6.5 Oz Cucumber, Fresh

• 1 1/4 Cup Dressing, Italian Creamy Bulk

• 1/2 tsp Parsley, Dried

25 Servings

• 2 Tbsp Oil, Vegetable

• 2 lb Pasta, Tortellini Cheese

• 3 Cup Tomato, Fresh

• 1 lb Cucumber, Fresh

• 3 Cup Dressing, Italian Creamy Bulk

• 1 1/2 tsp Parsley, Dried

50 Servings

• 1/4 Cup Oil, Vegetable

• 4 lb Pasta, Tortellini Cheese

• 1 1/2 Qt Tomato, Fresh

• 2 lb Cucumber, Fresh

• 1 1/2 Qt Dressing, Italian Creamy Bulk

• 1 Tbsp Parsley, Dried

100 Servings

• 1/2 Cup Oil, Vegetable

• 8 lb Pasta, Tortellini Cheese

• 3 Qt Tomato, Fresh

• 4 lb Cucumber, Fresh

• 3 Qt Dressing, Italian Creamy Bulk

• 2 Tbsp Parsley, Dried

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. WASH ALL PRODUCE under cool, running water. Drain well.

3. Cook pasta in an appropriate amount of boiling salted water until tender. Rinse in cold water and drain. Pour oil over pasta & mix. Chill before adding other ingredients.

4. Add to vegetables to pasta.

5. Pour dressing over pasta. Mix gently.

6. Sprinkle parsley over salad and mix before serving.

7. CCP -- Maintain <40F/4C; discard unused product. (FDA)
   
   Print Recipe Here