MEASURE (FOR 50 SERVINGS)
Tomatoes, Fresh, Grape, #4109
Broccoli, Fresh Florets, #4000
Water, Municipal, Mississippi
2 gallons + 2 quarts
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
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.
Combine the salt, Italian Spice Blend, ranch dressing mix, buttermilk, and mayonnaise. Mix well to combine.
Pour the ranch dressing mix over the pasta and vegetables. Stir well to combine.
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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