Macaroni Salad USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Macaroni Salad combines whole-grain pasta and fresh vegetables, including bell peppers, celery, and carrots, in a light dressing.
CACFP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides ¼ cup vegetable and 1 oz equivalent grains.
2.60 from 5 votes

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Instructions
 

  • Heat water to a rolling boil.
  • Slowly add macaroni. Stir constantly until water boils again. Cook about 10–12 minutes or until al dente. Stir occasionally.
    DO NOT OVERCOOK.
    Drain well. Set aside for step 4.
  • Dressing: Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
  • Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt, and pepper in a large bowl. Mix well.
  • Pour dressing over vegetable and pasta mixture. Mix well.
  • Transfer 1 gal 2 qt (about 6 lb 7½ oz) Macaroni Salad to a steam table pan (12″ x 20″ x 2½″).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold at 40 °F or below.
  • Garnish with paprika.
  • Portion with 6 fl oz spoodle (¾ cup).

Nutrition INFORMATION

Macaroni Salad USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ¾ cup (6 fl oz spoodle)
Calories
153
Total Fat
 
2
g
3
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
2
mg
1
%
Sodium
 
185
mg
8
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
8
g
9
%
Added Sugars included
 
0
g
Protein
 
5
g
10
%
Vitamin D
 
0
IU
0
%
Calcium
 
23
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
96
mg
3
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature red onions: 6 oz
Red bell peppers: 10 oz
Green bell peppers: 10 oz
Celery: 10 oz
Carrots: 11 oz
50 Servings:
Mature red onions: 12 oz
Red bell peppers: 1 lb 4 oz
Green bell peppers: 1 lb 4 oz
Celery: 1 lb 4 oz
Carrots: 1 lb 6 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 6 lb 7½ oz
About 3 qt 1 cup/1 steam table pan
(12" x 20" x 2½")
50 Servings:
About 12 lb 15 oz
About 1 gal 2 qt 2 cups/2 steam table pans (12" x 20" x 2½")