Greek Salad with Cellentani

Cellentani twists grab onto the colorful ingredients in this salad and make an attractive presentation. Leave out the pepperoni for a quick vegetarian version.

5 lb. Barilla Cellentani
12 oz. 3/4-inch dice red onion
12 oz. yellow pear tomatoes
12 oz. red pear tomatoes
12 oz. 3/4-inch dice English cucumber
12 oz. 3/4-inch dice orange bell peppers
12 oz. 3/4-inch dice yellow bell peppers
12 oz. 3/4-inch dice red bell peppers
12 oz. sliced pepperoni
12 oz. pitted kalamata olives
5 heads romaine lettuce, chopped
5 oz. chopped fresh Italian parsley
15 oz. Greek dressing
15 oz. balsamic dressing
salt and pepper
3 lb. feta cheese, crumbled
  1. Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. In a large bowl, mix the cold pasta with the remaining ingredients (except the feta). Check the seasoning and refrigerate until needed.
  3. Garnish servings with a sprinkle of feta.