MEASURE (FOR 50 SERVINGS)
Tomatoes, Fresh, Grape, #4109
Broccoli, Fresh Florets, #4000
Water, Municipal, Mississippi
2 1/2 gallons
Pasta, Spiral, Enriched, #2136
Dressing, Italian, Bulk, #2239
Salt, Table, #2219
Spice Blend MS, Italian, No Salt, #2734
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
Heat the water to a rolling boil.
Slowly add the pasta to the boiling water. Cook the pasta for 8 to 10 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.
Toss the vegetables gently with cooled pasta.
Add the salt and Italian spice blend to Italian dressing and mix well to combine.
Then thoroughly mix the salad dressing 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 6-ounce spoodle into individual serving containers. One portion equals 1 oz. eq. enriched 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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