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Pasta Salad: E-08 Vegetable-Grains/Breads Salads and Salad Dressings

This document provides a recipe and instructions for making a pasta salad with vegetables. The salad contains pasta spirals or shells cooked with salt and water, mixed frozen or canned vegetables including broccoli, and Italian dressing. It yields either 50 or 100 servings and provides nutrition information per serving, including calories, protein, carbohydrates, and vitamins/minerals. The instructions describe cooking the pasta, adding vegetables and seasoning, portioning into pans, chilling, and portioning for serving.

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64 views2 pages

Pasta Salad: E-08 Vegetable-Grains/Breads Salads and Salad Dressings

This document provides a recipe and instructions for making a pasta salad with vegetables. The salad contains pasta spirals or shells cooked with salt and water, mixed frozen or canned vegetables including broccoli, and Italian dressing. It yields either 50 or 100 servings and provides nutrition information per serving, including calories, protein, carbohydrates, and vitamins/minerals. The instructions describe cooking the pasta, adding vegetables and seasoning, portioning into pans, chilling, and portioning for serving.

Uploaded by

yellow_bird
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pasta Salad

Vegetable-Grains/Breads

Salads and Salad Dressings


50 Servings

Ingredients
Weight
Water
Salt

100 Servings

Measure

Directions

Measure

Weight

1 gal 1 qt

2 gal 3 qt

2 Tbsp

cup

1. Heat water to rolling boil. Add salt.

Enriched pasta spirals


OR
Enriched pasta shells, medium

1 lb 11 oz
OR
1 lb 15 oz

2 qt 1 cups
OR
2 qt 3 cups

3 lb 6 oz
OR
3 lb 14 oz

1 gal 2 cups
OR
1 gal 1 qt

Frozen mixed vegetables,


thawed and drained
OR
Canned mixed vegetables,
chilled, drained

2 lb 4 oz

1 qt 1 cups

4 lb 8 oz

2 qt 3 cups

OR
2 lb 9 oz

OR
1 qt 1 cups
( No. 10 can)

OR
5 lb 2 oz

OR
2 qt 3 cups
(1 No. 10 cans)

Frozen chopped broccoli,


thawed and drained

1 lb 7 oz

3 cups

2 lb 14 oz

1 qt 3 cups

Ground black or white pepper


Italian Dressing (see E-15)

1 tsp

2 tsp

2 cups

1 qt

2. Slowly add pasta spirals or shells while stirring


constantly until water boils again. Cook for 8-10
minutes. DO NOT OVERCOOK. Drain well.
Rinse under cold water.
3. Add mixed vegetables, broccoli, and pepper.
Shake dressing. Pour over pasta and
vegetables. Toss lightly to combine and coat
evenly. Spread 5 lb 1 oz (approximately
2 qt 1 cups) into each shallow pan
(12" x 20" x 2 ") to a product depth of
2" or less. For 50 servings, use 2 pans. For
100 servings, use 4 pans.

4. CCP: Cool to 41 F or lower within 4 hours.


Cover. Refrigerate until ready to serve.
5. Mix lightly before serving.
6. Portion with No. 10 scoop ( cup).

SERVING:
cup (No. 10 scoop) provides cup of vegetable
and serving of grains/breads.

YIELD:
50 Servings:

VOLUME:
about 10 lb 2 oz

100 Servings: about 20 lb 4 oz

Edited 2006

50 Servings:

about 1 gallon 2 cups


2 pans

100 Servings:

about 2 gallons 1 quarts


4 pans

E-08

Pasta Salad
Vegetable-Grains/Breads

Salads and Salad Dressings

Nutrients Per Serving


Calories
Protein
Carbohydrate
Total Fat
Text63:

141
3.27 g

Saturated Fat
Cholesterol

0.98 g

Iron

0.98 mg

0 mg

Calcium

17 mg
165 mg

16.83 g

Vitamin A

1309 IU

Sodium

7.00 g

Vitamin C

10.0 mg

Dietary Fiber

2.03 g

E-08

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