MEASURE (FOR 50 SERVINGS)
Water, Municipal, Mississippi
1 1/4 gallons + 2 cups
Salt, Table, #2219
Pasta, Spiral, WGR, #2136
1 pound + 9 ounces
Tomatoes, Fresh, Grape, #4109
1 pound + 8 ounces
Broccoli, Fresh Florets, #4000
Bell Peppers, Green, Whole, Fresh, #4104
Dressing, Italian, Bulk, #2239
Spice Blend MS, Italian, No Salt, #2734
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.
Rinse the pasta in a colander under cold, running water. Place the pasta in a large bowl.
CCP: Hold under refrigeration (41 degrees F or lower) until ready 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.
CCP: Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower .
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.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower .
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