PASTA SALAD
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| WATER |
16-3/4 lbs |
2 gal |
|
| SALT |
5/8 oz |
1 tbsp |
|
| OIL,OLIVE |
1/2 oz |
1 tbsp |
|
| SPAGHETTI NOODLES,DRY |
3-1/2 lbs |
3 qts 3-1/8 cup |
|
| SALAD DRESSING,ITALIAN |
3-1/8 lbs |
1 qts 2 cup |
|
| OIL,SALAD |
1-7/8 oz |
1/4 cup 1/3 tbsp |
|
| BROCCOLI,FRESH,FLORETS |
1-1/4 lbs |
1 qts 2-1/2 cup |
2 lbs |
| CARROTS,FRESH,SLICED |
1 lbs |
3-1/2 cup |
1-1/4 lbs |
| COOKING SPRAY,NONSTICK |
2 oz |
1/4 cup 1/3 tbsp |
|
| TOMATOES,FRESH,CHOPPED |
3-1/2 lbs |
2 qts 3/4 cup |
3-5/8 lbs |
| SQUASH,ZUCCHINI,FRESH,SLICED |
2-1/2 lbs |
2 qts 2 cup |
2-5/8 lbs |
| MUSHROOMS,FRESH,WHOLE,SLICED |
1-7/8 lbs |
3 qts 1/8 cup |
2 lbs |
| ONIONS,FRESH,CHOPPED |
1-1/2 lbs |
1 qts 1/4 cup |
1-2/3 lbs |
| OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS |
14-1/4 oz |
3 cup |
|
| BASIL,SWEET,WHOLE,CRUSHED |
1 oz |
1/4 cup 2-1/3 tbsp |
|
| PARSLEY,FRESH,BUNCH,CHOPPED |
1-5/8 oz |
3/4 cup 1/3 tbsp |
1-3/4 oz |
| CHEESE,PARMESAN,GRATED |
14-1/8 oz |
1 qts |
|
Method 1 Add salt and oil to water; heat to a rolling boil. Slowly add vermicelli, stirring constantly until water boils again. Cook 7 to 10
minutes or until tender. Rinse with cold water; drain thoroughly.
2 Add dressing to vermicelli. Toss lightly. Set aside for use in Step 4.
3 Lightly spray griddle with non-stick cooking spray. Saute broccoli and carrots on lightly sprayed griddle for 8 to 10 minutes or
until tender crisp.
4 Add tomatoes, squash, mushrooms, onions, olives, and sauteed vegetables to pasta mixture. Toss lightly.
5 Add basil, parsley, and parmesan cheese to pasta mixture. Toss lightly.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 172 cal |
17 g |
5 g |
10 g |
3 mg |
300 mg |
79 mg |
|
