Italian Pasta Salad
Ingredients 10 Servings 50 Servings For ______ Directions
Weight Measure Weight Measure Servings
Pasta, rotini-shaped 9 oz 2 lb + 1. Cook pasta until tender in rapidly boiling water to
12 oz prevent sticking. Drain. Chill.
Broccoli florets 5 oz 1 lb 8 oz 2. Blanch broccoli and carrots. Shock with cold
Carrots, *oblique cut 5 oz 1 lb 8 oz water to stop cooking process.
Black olives, quartered 2 oz 10 oz 3. Toss pasta, broccoli, carrots, and olives with the
Lowfat Italian type dressing 5 oz 3 cups dressing and salt.
Salt ¼ tsp 1 ¼ tsp
4. Refrigerate for several hours to allow the flavors
to blend.
*Cut carrots crosswise; rotate carrot 1/3 between each cut.
Recipe Notes
Can use variety of vegetables such as: cauliflower, peas, fresh chopped tomatoes, etc. More vegetables may be added. Commodity rotini is available packed in 20 lb containers.
Basic Skills or Culinary Technique Nutrient Analysis
Boiling pasta. Vegetable cuts. Calories 114 Vitamin A 370 RE
Protein 4 gm Vitamin C 11 mg
Presentation Notes Carbohydrate 22 gm Iron 2 mg
Do not overcook the vegetables. Blanch until tender but not mushy. Fat 2 gm Sodium 202 mg
Saturated Fat 0.0 gm Cholesterol 0.0 mg
Serving Notes % Calories from: Protein – 13%, Carbohydrates – 77%, Fat – 10%
Serve on a salad bar or as a side dish. Serving size: 4 ounces (1 bread + 1 ounce vegetable).
Flavor Enhancement
Pre-prepare pasta salad at least two hours in advance to allow flavors to blend.
Equipment Needs
Steam jacket kettle (pasta)
Recipe Source: Culinary Institute of America