ITALIAN STYLE PASTA SALAD

Ingredients

Ingredient Weight Measure Issue
VINEGAR AND OIL DRESSING 1 qts
BASIL,DRIED,CRUSHED 1 oz 1/4 cup 2-1/3 tbsp
WATER 16-3/4 lbs 2 gal
SALT 5/8 oz 1 tbsp
OIL,SALAD 1/2 oz 1 tbsp
MACARONI NOODLES,SHELLS,DRY 3-2/3 lbs 1 gal
SALAMI,BEEF,CHOPPED 2 lbs
CHEESE,PROVOLONE 2-1/8 lbs 1 qts 3-1/2 cup
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS 14-1/4 oz 3 cup
CELERY,FRESH,CHOPPED 12 oz 2-7/8 cup 1 lbs
ONIONS,FRESH,CHOPPED 8 oz 1-3/8 cup 8-7/8 oz
PEPPERS,GREEN,FRESH,CHOPPED 8 oz 1-1/2 cup 9-3/4 oz
TOMATOES,FRESH,CHOPPED 2-1/2 lbs 1 qts 2-1/4 cup 2-1/2 lbs

Method

1 Prepare 1/2 recipe Vinegar and Oil Dressing, Recipe No. M 069 00. Add basil. Stir. Set aside for use in Step 4.
2 Add salt and salad oil to water; heat to rolling boil. Slowly add macaroni, rigatoni, rotini, or tortellini, stirring constantly or until
water boils again. Cook 7 to 10 minutes or until just tender. Drain; rinse with cold water. Drain thoroughly.
3 Add salami, cheese, olives, celery, onions, peppers, and tomatoes to cooked pasta. Toss lightly.
4 Add Vinegar and Oil Dressing. Toss lightly. Cover; refrigerate at least 3 hours or until flavors are well blended. Keep refrigerated
until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, 2 pounds prepared fat free Italian Salad Dressing may be used per 100 servings.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
157 cal 15 g 6 g 8 g 13 mg 380 mg 93 mg

Portion

1/2 Cup

Yield

100


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