Water Process

WORLD'S BEST PASTA SALAD

INGREDIENTS(*):

* ******-***** ******** ** Buitoni Mixed-Cheese Tortellini or Three-

Cheese Tortellini

(found in your grocer's refrigerator section)

* **. ********* *il

32 oz regular Italian salad dressing

2 packages grape tomatoes

1 bunch celery (cut into bite-size pieces)

2 cucumbers (peeled, halved length-wise, deseeded, and cut into bite-

size pieces)

1 pre-packaged julienne carrots or 1 bunch carrots (peeled and cut

into bite-size pieces)

3 large avocadoes (peeled, pitted, and cut into bite-size pieces)

1 red, 1 yellow, 1 orange, & 1 green sweet pepper (deseeded and cut

into bite-size

pieces)

1 medium red onion (sliced finely)

2 cans medium, pitted black olives (drained)

2 cans red kidney beans (drained and rinsed)

2 cans quartered artichoke hearts in water (drained)

1-16 oz package frozen kernel corn

16 oz Feta Cheese

Fill a 20-quart pot(2) half way with water. Add approx. 1 oz vegetable oil

to water and bring to a boil. Add all 4 packages of tortellini and cook

according to directions. Do not overcook. (Al Dente is best, plus the

tortellini will absorb some of the Italian dressing.) When pasta is done,

pour pasta into a large colander to drain. Rinse pasta with cold water

until pasta stops steaming (to stop the cooking process). Transfer pasta

to a large roasting pan, to allow pasta to be spread out in a relatively

thin layer to promote cooling. Pour approx. 16 oz of Italian salad

dressing on pasta and toss to coat. Re-toss pasta about every 30 minutes

until pasta reaches room temperature.

While tortellini is cooking and cooling, prepare fresh vegetables(3), and

place in large bowl along with canned vegetables. Once tortellini is cool,

transfer to a large (5-gallon size) plastic container or bin(4). Add

vegetables, frozen corn, Feta cheese, and the remainder of the Italian

salad dressing. After washing hands and forearms well with soap and

water(5), toss pasta salad with hands until well combined. Refrigerate

until ready to serve. Toss one more time right before serving.

1) Approximate cost is $60, but this serves from 20-40 people.

2) If you don't have a large pot, you may use a smaller pot and cook

pasta 1-2 packages at a time.

3) I select my vegetables for flavor and color. Feel free to add or

subtract vegetables to your taste.

4) This recipe makes approx. 4 gallons of pasta salad. Great for parties

or gatherings.

5) Be realistic. If you try to toss this with a spoon, the spoon will

break and you'll never combine the pasta and vegetables well and in a

timely manner.

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