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Pasta Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 038 00
PASTA SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
172 cal
17 g
5g
10 g
3 mg
300 mg
79 mg
Ingredient
Weight
Measure
Issue
WATER
16-3/4 lbs
2 gal
SALT
5/8 oz
1 tbsp
OIL,OLIVE
1/2 oz
1 tbsp
3-1/2 lbs
3 qts 3-1/8 cup
SPAGHETTI NOODLES,DRY
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
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
TOMATOES,FRESH,CHOPPED
3-1/2 lbs
2 qts 3/4 cup
3-5/8 lbs
2-1/2 lbs
2 qts 2 cup
2-5/8 lbs
SQUASH,ZUCCHINI,FRESH,SLICED
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
14-1/4 oz
3 cup
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS
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.
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https://theodora.com/recipies/salads_and_dressings/pasta_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 172 cal |
| Carbohydrates: | 17 g |
| Protein: | 5g |
| Fat: | 10 g |
| Cholesterol: | 3 mg |
| Sodium: | 300 mg |
| Calcium: | 79 mg |
| 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. |
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