Italian Pasta Salad (WGR)

Heat the water to a rolling boil.

Slowly add the pasta to the boiling water. Cook the pasta for 9 to 11 minutes.

Drain the pasta well in a colander.

Pasta amounts are based on USDA Food Buying Guide.
Overcooking or hot holding pasta for long periods of time will increase the volume and the yield. Pasta may also be cooked in a
steamer or combi oven.
Different steamers and combi ovens vary in time and settings, so check with the manufacturer for correct instructions

Rinse the pasta in a colander under cold, running water. Place the pasta in a large bowl.

FOR VEGETABLES:

• Rinse the tomatoes under clean, cold, running water, then drain them thoroughly.
• Slice the grape tomatoes in half.
• If broccoli has not been prewashed, rinse it under clean, cold, running water, then drain it thoroughly.
• If needed, cut florets into bitesize pieces.
• Cover the vegetables with plastic wrap and refrigerate until time for assembly.

Toss the vegetables gently with cooled pasta.

Whisk the Italian salad dressing and spice blend together. Combine the salad dressing mixture with the pasta and vegetables.
 

Cover the salad and cool it in the refrigerator overnight.

Toss the salad before portioning.

Portion with #8 scoop into individual serving containers. One portion equals ½ oz. eq. whole grain grains and ¼ cup other vegetable.