Pasta Salad
Category:
Salads, marinated |
Equipment:
Saucepot, colander, bowl, spoon |
No. Servings:
12 |
Serving Size:
4 oz. (115 g) |
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Yield:
3 lb. (1.4 kg) |
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| 8 oz. | short pasta†, uncooked |
| 8 oz. | zucchini |
| 8 oz. | * tomato concassé |
| 4 oz. | red onion, small dice |
| 4 oz. | ripe olives, sliced |
| 2 oz. | Parmesan cheese, grated |
| 1/4 c. | fresh basil, chiffonade |
| 8 fl. oz. | Italian-Style Vinaigrette (recipe 13.2) |
| to taste | salt |
| to taste | white pepper |
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1 | Cook pasta. Shock and drain. | 2 | Combine all ingredients. | 3 | Adjust seasoning. | 4 | **Cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours. |
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| Nutrition Information | | Calories | 235 | | Fat (g) | 17 | | Protein (g) | 5 | | Carbohydrate (g) | 18 | | Cholesterol (mg) | 3 | | Sodium (mg) | 269 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | Penne, rigatoni, mostaccioli, fusilli, rotini, or elbow macaroni could be used. |
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