Source: U.S. Department of Defence
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Salsa Pasta Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 071 00
SALSA PASTA SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
98 cal
19 g
4g
1g
0 mg
221 mg
18 mg
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
4-1/4 oz
3/4 cup
4-2/3 oz
ONIONS,FRESH,CHOPPED
PEPPERS,JALAPENOS,CANNED,CHOPPED
2-3/8 oz
1/2 cup
SALT
5/8 oz
1 tbsp
1/2 oz
1 tbsp
SUGAR,GRANULATED
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.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 98 cal |
| Carbohydrates: | 19 g |
| Protein: | 4g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 221 mg |
| Calcium: | 18 mg |
| 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. |
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