Source: MRS 2020
MRS: 1336 — Grains (1300s)

Ranch Pasta Salad

Meal Component Contribution:
1 oz. eq. enriched grain, ¼ cup other vegetable
Number of Portions: 50  Size of Portion: ¾ cup
Recipe HACCP Process: #3 - Complex food preparation
Enriched Grain Vegetables (Other)
  •  Enriched Grain
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Tomatoes, Fresh, Grape, #4109
2  pounds
Broccoli, Fresh Florets, #4000
1  pounds
Water, Municipal, Mississippi
2 1/2 gallons
Pasta, Spiral, Enriched, #2136
3  pounds
Dressing, Ranch, Dry Mix, #2244
1/4 packages
Milk, Fluid, Buttermilk, Cultured, Lowfat
2  cups
Mayonnaise, Reduced Calorie, Bulk, #2249
2  cups
Salt, Table, #2219
2  teaspoons
Spice Blend MS, Italian, No Salt, #2734
2  teaspoons
DIRECTIONS

1.

Rinse and drain grape tomatoes.

2.

If needed cut broccoli florets into smaller pieces.

3.

Heat water to a rolling boil.

4.

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.

5.

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

6.

Toss vegetables gently with cooled pasta.

7.

Add salt, Italian Spice Blend, ranch dressing mix, buttermilk, and mayonnaise. Mix well to combine.
 

8.

Cover and cool in the refrigerator overnight.

CCP: Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower .

9.

Toss salad before portioning.

10.

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 .

Nutrients Per Serving
Calories
139
Carbohydrates
22.35 g
Dietary Fiber
1.55 g
Protein
4.15 g
Sodium
267.00 mg
Total Fat
3.86 g
Sat. Fat
0.39 g
Trans Fat
0.00 g