Source: U.S. Department of Defence
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Italian Style Pasta Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 029 00
ITALIAN STYLE PASTA SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
157 cal
15 g
6g
8g
13 mg
380 mg
93 mg
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
5/8 oz
1 tbsp
SALT
OIL,SALAD
1/2 oz
1 tbsp
3-2/3 lbs
1 gal
MACARONI NOODLES,SHELLS,DRY
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
8 oz
1-3/8 cup
8-7/8 oz
ONIONS,FRESH,CHOPPED
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.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 157 cal |
| Carbohydrates: | 15 g |
| Protein: | 6g |
| Fat: | 8g |
| Cholesterol: | 13 mg |
| Sodium: | 380 mg |
| Calcium: | 93 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence