MEASURE (FOR 50 SERVINGS)
Tomatoes, Fresh, Grape, #4109
Broccoli, Fresh Florets, #4000
Water, Municipal, Mississippi
2 1/2 gallon(s)
Pasta, Spiral, Enriched, #2136
Dressing, Ranch, Dry Mix, #2244
Milk, Fluid, Buttermilk, Cultured, Lowfat
Mayonnaise, Reduced Calorie, Bulk, #2249
Salt, Table, #2219
Spice Blend MS, Italian, No Salt, #2734
Rinse and drain grape tomatoes.
If needed cut broccoli florets into smaller pieces.
Heat water to a rolling boil.
Slowly add rotini and cook pasta until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package. DO NOT OVERCOOK. Drain well. Set aside for step 5. Cover and hold in warmer.
Rinse pasta in a colander under cold running water. Place in a large bowl.
Toss vegetables gently with cooled pasta.
Add salt, Italian Spice Blend, ranch dressing mix, buttermilk, and mayonnaise. Mix well to combine.
Cover and cool in the refrigerator overnight.
CCP: Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower .
Toss salad before portioning.
Portion with 6-ounce spoodle into 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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