SALSA PASTA SALAD

Ingredients

Ingredient Weight Measure Issue
WATER 20-7/8 lbs 2 gal 2 qts
SALT 5/8 oz 1 tbsp
OIL,SALAD 1/2 oz 1 tbsp
MACARONI NOODLES,ROTINI,DRY 3-1/8 lbs 3 qts 1-1/2 cup
TOMATOES,FRESH,CHOPPED 4 lbs 2 qts 2 cup 4 lbs
ONIONS,FRESH,CHOPPED 4-1/4 oz 3/4 cup 4-2/3 oz
PEPPERS,JALAPENOS,CANNED,CHOPPED 2-3/8 oz 1/2 cup
SALT 5/8 oz 1 tbsp
SUGAR,GRANULATED 1/2 oz 1 tbsp
CARROTS,FROZEN,SLICED 1-2/3 lbs 1 qts 2 cup
WATER,BOILING 3-1/8 lbs 1 qts 2 cup
PEAS,GREEN,FROZEN 2-1/4 lbs 1 qts 3 cup
CORN,FROZEN,WHOLE KERNEL 2-1/2 lbs 1 qts 3 cup
WATER,BOILING 1 lbs 2 cup
CHICKPEAS 2-2/3 lbs 1 qts 1 cup
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS 9-1/2 oz 2 cup

Method

1 Add salt and oil to water; heat to rolling boil. Slowly add rotini while stirring constantly until water boils again. Cook 10 to 12
minutes. DO NOT OVERCOOK. Drain, rinse with cold water; drain thoroughly.
2 Combine tomatoes, onions, peppers, salt, and sugar; mix well.
3 Add tomato mixture to rotini. Toss lightly but thoroughly.
4 Refrigerate for use in Step 8.
5 Add carrots to boiling water. Return to a boil; reduce heat; cover; simmer 8 to 10 minutes or until just tender.
6 Drain; set aside for use in Step 8.
7 Add peas and corn to water. Bring to a boil; reduce heat; cover; simmer 4 minutes. Drain.
8 Add chick peas, olives, carrots, peas, and corn to rotini mixture. 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 2, 2-3/4 quarts prepared salsa may be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
98 cal 19 g 4 g 1 g 0 mg 221 mg 18 mg

Portion

1/2 Cup

Yield

100


( categories: )