Macaroni Salad USDA Recipe for Schools

Macaroni Salad combines whole-grain pasta and fresh vegetables,including bell peppers, celery, and carrots, in a light dressing.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and 1 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 3 lb 2 oz Whole-grain elbow macaroni
    • 1 lb 5⅓ oz Mayonnaise, low-fat
    • - - White vinegar
    • 1 lb Sugar
    • 4 oz Mustard
    • 1 lb *Fresh red bell peppers, diced
    • 1 lb *Fresh green bell peppers, diced
    • 2 oz Pimientos, canned, diced, drained
    • 1 lb 2 oz *Fresh carrots, shredded
    • 1 lb *Fresh celery, diced
    • 10 oz *Fresh red onions, diced
    • - - Salt
    • - - Black or white pepper, ground
    • - - Paprika

    Measure

    • 3 gal Water
    • 2 qt 3½ cups Whole-grain elbow macaroni
    • 2 cups Mayonnaise, low-fat
    • ½ cup White vinegar
    • 2 cups Sugar
    • ¼ cup 2 Tbsp Mustard
    • 3 cups *Fresh red bell peppers, diced
    • 3 cups *Fresh green bell peppers, diced
    • ¼ cup Pimientos, canned, diced, drained
    • 1 qt 1½ cups *Fresh carrots, shredded
    • 3 cups 2 Tbsp *Fresh celery, diced
    • 2 cups *Fresh red onions, diced
    • 1½ tsp Salt
    • 1 tsp Black or white pepper, ground
    • 2 tsp Paprika

    100 Servings

      Weight

      • - - Water
      • 6 lb 4 oz Whole-grain elbow macaroni
      • 2 lb 10⅔ oz Mayonnaise, low-fat
      • - - White vinegar
      • 2 lb Sugar
      • 8 oz Mustard
      • 2 lb *Fresh red bell peppers, diced
      • 2 lb *Fresh green bell peppers, diced
      • 4 oz Pimientos, canned, diced, drained
      • 2 lb 4 oz *Fresh carrots, shredded
      • 2 lb *Fresh celery, diced
      • 1 lb 4 oz *Fresh red onions, diced
      • - - Salt
      • - - Black or white pepper, ground
      • - - Paprika

      Measure

      • 6 gal Water
      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
      • 1 qt Mayonnaise, low-fat
      • 1 cup White vinegar
      • 1 qt Sugar
      • ¾ cup Mustard
      • 1 qt 2 cups *Fresh red bell peppers, diced
      • 1 qt 2 cups *Fresh green bell peppers, diced
      • ½ cup Pimientos, canned, diced, drained
      • 2 qt 3 cups *Fresh carrots, shredded
      • 1 qt 2¼ cups *Fresh celery, diced
      • 1 qt *Fresh red onions, diced
      • 1 Tbsp Salt
      • 2 tsp Black or white pepper, ground
      • 1 Tbsp 1 tsp Paprika

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 3 lb 2 oz Whole-grain elbow macaroni
        • 1 lb 5⅓ oz Mayonnaise, low-fat
        • - - White vinegar
        • 1 lb Sugar
        • 4 oz Mustard
        • 1 lb *Fresh red bell peppers, diced
        • 1 lb *Fresh green bell peppers, diced
        • 2 oz Pimientos, canned, diced, drained
        • 1 lb 2 oz *Fresh carrots, shredded
        • 1 lb *Fresh celery, diced
        • 10 oz *Fresh red onions, diced
        • - - Salt
        • - - Black or white pepper, ground
        • - - Paprika

        Measure

        • 3 gal Water
        • 2 qt 3½ cups Whole-grain elbow macaroni
        • 2 cups Mayonnaise, low-fat
        • ½ cup White vinegar
        • 2 cups Sugar
        • ¼ cup 2 Tbsp Mustard
        • 3 cups *Fresh red bell peppers, diced
        • 3 cups *Fresh green bell peppers, diced
        • ¼ cup Pimientos, canned, diced, drained
        • 1 qt 1½ cups *Fresh carrots, shredded
        • 3 cups 2 Tbsp *Fresh celery, diced
        • 2 cups *Fresh red onions, diced
        • 1½ tsp Salt
        • 1 tsp Black or white pepper, ground
        • 2 tsp Paprika

        100 Servings

          Weight

          • - - Water
          • 6 lb 4 oz Whole-grain elbow macaroni
          • 2 lb 10⅔ oz Mayonnaise, low-fat
          • - - White vinegar
          • 2 lb Sugar
          • 8 oz Mustard
          • 2 lb *Fresh red bell peppers, diced
          • 2 lb *Fresh green bell peppers, diced
          • 4 oz Pimientos, canned, diced, drained
          • 2 lb 4 oz *Fresh carrots, shredded
          • 2 lb *Fresh celery, diced
          • 1 lb 4 oz *Fresh red onions, diced
          • - - Salt
          • - - Black or white pepper, ground
          • - - Paprika

          Measure

          • 6 gal Water
          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
          • 1 qt Mayonnaise, low-fat
          • 1 cup White vinegar
          • 1 qt Sugar
          • ¾ cup Mustard
          • 1 qt 2 cups *Fresh red bell peppers, diced
          • 1 qt 2 cups *Fresh green bell peppers, diced
          • ½ cup Pimientos, canned, diced, drained
          • 2 qt 3 cups *Fresh carrots, shredded
          • 1 qt 2¼ cups *Fresh celery, diced
          • 1 qt *Fresh red onions, diced
          • 1 Tbsp Salt
          • 2 tsp Black or white pepper, ground
          • 1 Tbsp 1 tsp Paprika

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 3 lb 2 oz Whole-grain elbow macaroni
            • 1 lb 5⅓ oz Mayonnaise, low-fat
            • - - White vinegar
            • 1 lb Sugar
            • 4 oz Mustard
            • 1 lb *Fresh red bell peppers, diced
            • 1 lb *Fresh green bell peppers, diced
            • 2 oz Pimientos, canned, diced, drained
            • 1 lb 2 oz *Fresh carrots, shredded
            • 1 lb *Fresh celery, diced
            • 10 oz *Fresh red onions, diced
            • - - Salt
            • - - Black or white pepper, ground
            • - - Paprika

            Measure

            • 3 gal Water
            • 2 qt 3½ cups Whole-grain elbow macaroni
            • 2 cups Mayonnaise, low-fat
            • ½ cup White vinegar
            • 2 cups Sugar
            • ¼ cup 2 Tbsp Mustard
            • 3 cups *Fresh red bell peppers, diced
            • 3 cups *Fresh green bell peppers, diced
            • ¼ cup Pimientos, canned, diced, drained
            • 1 qt 1½ cups *Fresh carrots, shredded
            • 3 cups 2 Tbsp *Fresh celery, diced
            • 2 cups *Fresh red onions, diced
            • 1½ tsp Salt
            • 1 tsp Black or white pepper, ground
            • 2 tsp Paprika

            100 Servings

              Weight

              • - - Water
              • 6 lb 4 oz Whole-grain elbow macaroni
              • 2 lb 10⅔ oz Mayonnaise, low-fat
              • - - White vinegar
              • 2 lb Sugar
              • 8 oz Mustard
              • 2 lb *Fresh red bell peppers, diced
              • 2 lb *Fresh green bell peppers, diced
              • 4 oz Pimientos, canned, diced, drained
              • 2 lb 4 oz *Fresh carrots, shredded
              • 2 lb *Fresh celery, diced
              • 1 lb 4 oz *Fresh red onions, diced
              • - - Salt
              • - - Black or white pepper, ground
              • - - Paprika

              Measure

              • 6 gal Water
              • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
              • 1 qt Mayonnaise, low-fat
              • 1 cup White vinegar
              • 1 qt Sugar
              • ¾ cup Mustard
              • 1 qt 2 cups *Fresh red bell peppers, diced
              • 1 qt 2 cups *Fresh green bell peppers, diced
              • ½ cup Pimientos, canned, diced, drained
              • 2 qt 3 cups *Fresh carrots, shredded
              • 1 qt 2¼ cups *Fresh celery, diced
              • 1 qt *Fresh red onions, diced
              • 1 Tbsp Salt
              • 2 tsp Black or white pepper, ground
              • 1 Tbsp 1 tsp Paprika

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 3 lb 2 oz Whole-grain elbow macaroni
                • 1 lb 5⅓ oz Mayonnaise, low-fat
                • - - White vinegar
                • 1 lb Sugar
                • 4 oz Mustard
                • 1 lb *Fresh red bell peppers, diced
                • 1 lb *Fresh green bell peppers, diced
                • 2 oz Pimientos, canned, diced, drained
                • 1 lb 2 oz *Fresh carrots, shredded
                • 1 lb *Fresh celery, diced
                • 10 oz *Fresh red onions, diced
                • - - Salt
                • - - Black or white pepper, ground
                • - - Paprika

                Measure

                • 3 gal Water
                • 2 qt 3½ cups Whole-grain elbow macaroni
                • 2 cups Mayonnaise, low-fat
                • ½ cup White vinegar
                • 2 cups Sugar
                • ¼ cup 2 Tbsp Mustard
                • 3 cups *Fresh red bell peppers, diced
                • 3 cups *Fresh green bell peppers, diced
                • ¼ cup Pimientos, canned, diced, drained
                • 1 qt 1½ cups *Fresh carrots, shredded
                • 3 cups 2 Tbsp *Fresh celery, diced
                • 2 cups *Fresh red onions, diced
                • 1½ tsp Salt
                • 1 tsp Black or white pepper, ground
                • 2 tsp Paprika

                100 Servings

                  Weight

                  • - - Water
                  • 6 lb 4 oz Whole-grain elbow macaroni
                  • 2 lb 10⅔ oz Mayonnaise, low-fat
                  • - - White vinegar
                  • 2 lb Sugar
                  • 8 oz Mustard
                  • 2 lb *Fresh red bell peppers, diced
                  • 2 lb *Fresh green bell peppers, diced
                  • 4 oz Pimientos, canned, diced, drained
                  • 2 lb 4 oz *Fresh carrots, shredded
                  • 2 lb *Fresh celery, diced
                  • 1 lb 4 oz *Fresh red onions, diced
                  • - - Salt
                  • - - Black or white pepper, ground
                  • - - Paprika

                  Measure

                  • 6 gal Water
                  • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                  • 1 qt Mayonnaise, low-fat
                  • 1 cup White vinegar
                  • 1 qt Sugar
                  • ¾ cup Mustard
                  • 1 qt 2 cups *Fresh red bell peppers, diced
                  • 1 qt 2 cups *Fresh green bell peppers, diced
                  • ½ cup Pimientos, canned, diced, drained
                  • 2 qt 3 cups *Fresh carrots, shredded
                  • 1 qt 2¼ cups *Fresh celery, diced
                  • 1 qt *Fresh red onions, diced
                  • 1 Tbsp Salt
                  • 2 tsp Black or white pepper, ground
                  • 1 Tbsp 1 tsp Paprika
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 3 lb 2 oz Whole-grain elbow macaroni
                    • 1 lb 5⅓ oz Mayonnaise, low-fat
                    • - - White vinegar
                    • 1 lb Sugar
                    • 4 oz Mustard
                    • 1 lb *Fresh red bell peppers, diced
                    • 1 lb *Fresh green bell peppers, diced
                    • 2 oz Pimientos, canned, diced, drained
                    • 1 lb 2 oz *Fresh carrots, shredded
                    • 1 lb *Fresh celery, diced
                    • 10 oz *Fresh red onions, diced
                    • - - Salt
                    • - - Black or white pepper, ground
                    • - - Paprika

                    Measure

                    • 3 gal Water
                    • 2 qt 3½ cups Whole-grain elbow macaroni
                    • 2 cups Mayonnaise, low-fat
                    • ½ cup White vinegar
                    • 2 cups Sugar
                    • ¼ cup 2 Tbsp Mustard
                    • 3 cups *Fresh red bell peppers, diced
                    • 3 cups *Fresh green bell peppers, diced
                    • ¼ cup Pimientos, canned, diced, drained
                    • 1 qt 1½ cups *Fresh carrots, shredded
                    • 3 cups 2 Tbsp *Fresh celery, diced
                    • 2 cups *Fresh red onions, diced
                    • 1½ tsp Salt
                    • 1 tsp Black or white pepper, ground
                    • 2 tsp Paprika

                    100 Servings

                      Weight

                      • - - Water
                      • 6 lb 4 oz Whole-grain elbow macaroni
                      • 2 lb 10⅔ oz Mayonnaise, low-fat
                      • - - White vinegar
                      • 2 lb Sugar
                      • 8 oz Mustard
                      • 2 lb *Fresh red bell peppers, diced
                      • 2 lb *Fresh green bell peppers, diced
                      • 4 oz Pimientos, canned, diced, drained
                      • 2 lb 4 oz *Fresh carrots, shredded
                      • 2 lb *Fresh celery, diced
                      • 1 lb 4 oz *Fresh red onions, diced
                      • - - Salt
                      • - - Black or white pepper, ground
                      • - - Paprika

                      Measure

                      • 6 gal Water
                      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                      • 1 qt Mayonnaise, low-fat
                      • 1 cup White vinegar
                      • 1 qt Sugar
                      • ¾ cup Mustard
                      • 1 qt 2 cups *Fresh red bell peppers, diced
                      • 1 qt 2 cups *Fresh green bell peppers, diced
                      • ½ cup Pimientos, canned, diced, drained
                      • 2 qt 3 cups *Fresh carrots, shredded
                      • 1 qt 2¼ cups *Fresh celery, diced
                      • 1 qt *Fresh red onions, diced
                      • 1 Tbsp Salt
                      • 2 tsp Black or white pepper, ground
                      • 1 Tbsp 1 tsp Paprika

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 3 lb 2 oz Whole-grain elbow macaroni
                        • 1 lb 5⅓ oz Mayonnaise, low-fat
                        • - - White vinegar
                        • 1 lb Sugar
                        • 4 oz Mustard
                        • 1 lb *Fresh red bell peppers, diced
                        • 1 lb *Fresh green bell peppers, diced
                        • 2 oz Pimientos, canned, diced, drained
                        • 1 lb 2 oz *Fresh carrots, shredded
                        • 1 lb *Fresh celery, diced
                        • 10 oz *Fresh red onions, diced
                        • - - Salt
                        • - - Black or white pepper, ground
                        • - - Paprika

                        Measure

                        • 3 gal Water
                        • 2 qt 3½ cups Whole-grain elbow macaroni
                        • 2 cups Mayonnaise, low-fat
                        • ½ cup White vinegar
                        • 2 cups Sugar
                        • ¼ cup 2 Tbsp Mustard
                        • 3 cups *Fresh red bell peppers, diced
                        • 3 cups *Fresh green bell peppers, diced
                        • ¼ cup Pimientos, canned, diced, drained
                        • 1 qt 1½ cups *Fresh carrots, shredded
                        • 3 cups 2 Tbsp *Fresh celery, diced
                        • 2 cups *Fresh red onions, diced
                        • 1½ tsp Salt
                        • 1 tsp Black or white pepper, ground
                        • 2 tsp Paprika

                        100 Servings

                          Weight

                          • - - Water
                          • 6 lb 4 oz Whole-grain elbow macaroni
                          • 2 lb 10⅔ oz Mayonnaise, low-fat
                          • - - White vinegar
                          • 2 lb Sugar
                          • 8 oz Mustard
                          • 2 lb *Fresh red bell peppers, diced
                          • 2 lb *Fresh green bell peppers, diced
                          • 4 oz Pimientos, canned, diced, drained
                          • 2 lb 4 oz *Fresh carrots, shredded
                          • 2 lb *Fresh celery, diced
                          • 1 lb 4 oz *Fresh red onions, diced
                          • - - Salt
                          • - - Black or white pepper, ground
                          • - - Paprika

                          Measure

                          • 6 gal Water
                          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                          • 1 qt Mayonnaise, low-fat
                          • 1 cup White vinegar
                          • 1 qt Sugar
                          • ¾ cup Mustard
                          • 1 qt 2 cups *Fresh red bell peppers, diced
                          • 1 qt 2 cups *Fresh green bell peppers, diced
                          • ½ cup Pimientos, canned, diced, drained
                          • 2 qt 3 cups *Fresh carrots, shredded
                          • 1 qt 2¼ cups *Fresh celery, diced
                          • 1 qt *Fresh red onions, diced
                          • 1 Tbsp Salt
                          • 2 tsp Black or white pepper, ground
                          • 1 Tbsp 1 tsp Paprika
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 3 lb 2 oz Whole-grain elbow macaroni
                            • 1 lb 5⅓ oz Mayonnaise, low-fat
                            • - - White vinegar
                            • 1 lb Sugar
                            • 4 oz Mustard
                            • 1 lb *Fresh red bell peppers, diced
                            • 1 lb *Fresh green bell peppers, diced
                            • 2 oz Pimientos, canned, diced, drained
                            • 1 lb 2 oz *Fresh carrots, shredded
                            • 1 lb *Fresh celery, diced
                            • 10 oz *Fresh red onions, diced
                            • - - Salt
                            • - - Black or white pepper, ground
                            • - - Paprika

                            Measure

                            • 3 gal Water
                            • 2 qt 3½ cups Whole-grain elbow macaroni
                            • 2 cups Mayonnaise, low-fat
                            • ½ cup White vinegar
                            • 2 cups Sugar
                            • ¼ cup 2 Tbsp Mustard
                            • 3 cups *Fresh red bell peppers, diced
                            • 3 cups *Fresh green bell peppers, diced
                            • ¼ cup Pimientos, canned, diced, drained
                            • 1 qt 1½ cups *Fresh carrots, shredded
                            • 3 cups 2 Tbsp *Fresh celery, diced
                            • 2 cups *Fresh red onions, diced
                            • 1½ tsp Salt
                            • 1 tsp Black or white pepper, ground
                            • 2 tsp Paprika

                            100 Servings

                              Weight

                              • - - Water
                              • 6 lb 4 oz Whole-grain elbow macaroni
                              • 2 lb 10⅔ oz Mayonnaise, low-fat
                              • - - White vinegar
                              • 2 lb Sugar
                              • 8 oz Mustard
                              • 2 lb *Fresh red bell peppers, diced
                              • 2 lb *Fresh green bell peppers, diced
                              • 4 oz Pimientos, canned, diced, drained
                              • 2 lb 4 oz *Fresh carrots, shredded
                              • 2 lb *Fresh celery, diced
                              • 1 lb 4 oz *Fresh red onions, diced
                              • - - Salt
                              • - - Black or white pepper, ground
                              • - - Paprika

                              Measure

                              • 6 gal Water
                              • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                              • 1 qt Mayonnaise, low-fat
                              • 1 cup White vinegar
                              • 1 qt Sugar
                              • ¾ cup Mustard
                              • 1 qt 2 cups *Fresh red bell peppers, diced
                              • 1 qt 2 cups *Fresh green bell peppers, diced
                              • ½ cup Pimientos, canned, diced, drained
                              • 2 qt 3 cups *Fresh carrots, shredded
                              • 1 qt 2¼ cups *Fresh celery, diced
                              • 1 qt *Fresh red onions, diced
                              • 1 Tbsp Salt
                              • 2 tsp Black or white pepper, ground
                              • 1 Tbsp 1 tsp Paprika

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 3 lb 2 oz Whole-grain elbow macaroni
                                • 1 lb 5⅓ oz Mayonnaise, low-fat
                                • - - White vinegar
                                • 1 lb Sugar
                                • 4 oz Mustard
                                • 1 lb *Fresh red bell peppers, diced
                                • 1 lb *Fresh green bell peppers, diced
                                • 2 oz Pimientos, canned, diced, drained
                                • 1 lb 2 oz *Fresh carrots, shredded
                                • 1 lb *Fresh celery, diced
                                • 10 oz *Fresh red onions, diced
                                • - - Salt
                                • - - Black or white pepper, ground
                                • - - Paprika

                                Measure

                                • 3 gal Water
                                • 2 qt 3½ cups Whole-grain elbow macaroni
                                • 2 cups Mayonnaise, low-fat
                                • ½ cup White vinegar
                                • 2 cups Sugar
                                • ¼ cup 2 Tbsp Mustard
                                • 3 cups *Fresh red bell peppers, diced
                                • 3 cups *Fresh green bell peppers, diced
                                • ¼ cup Pimientos, canned, diced, drained
                                • 1 qt 1½ cups *Fresh carrots, shredded
                                • 3 cups 2 Tbsp *Fresh celery, diced
                                • 2 cups *Fresh red onions, diced
                                • 1½ tsp Salt
                                • 1 tsp Black or white pepper, ground
                                • 2 tsp Paprika

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 6 lb 4 oz Whole-grain elbow macaroni
                                  • 2 lb 10⅔ oz Mayonnaise, low-fat
                                  • - - White vinegar
                                  • 2 lb Sugar
                                  • 8 oz Mustard
                                  • 2 lb *Fresh red bell peppers, diced
                                  • 2 lb *Fresh green bell peppers, diced
                                  • 4 oz Pimientos, canned, diced, drained
                                  • 2 lb 4 oz *Fresh carrots, shredded
                                  • 2 lb *Fresh celery, diced
                                  • 1 lb 4 oz *Fresh red onions, diced
                                  • - - Salt
                                  • - - Black or white pepper, ground
                                  • - - Paprika

                                  Measure

                                  • 6 gal Water
                                  • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                  • 1 qt Mayonnaise, low-fat
                                  • 1 cup White vinegar
                                  • 1 qt Sugar
                                  • ¾ cup Mustard
                                  • 1 qt 2 cups *Fresh red bell peppers, diced
                                  • 1 qt 2 cups *Fresh green bell peppers, diced
                                  • ½ cup Pimientos, canned, diced, drained
                                  • 2 qt 3 cups *Fresh carrots, shredded
                                  • 1 qt 2¼ cups *Fresh celery, diced
                                  • 1 qt *Fresh red onions, diced
                                  • 1 Tbsp Salt
                                  • 2 tsp Black or white pepper, ground
                                  • 1 Tbsp 1 tsp Paprika
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 3 lb 2 oz Whole-grain elbow macaroni
                                    • 1 lb 5⅓ oz Mayonnaise, low-fat
                                    • - - White vinegar
                                    • 1 lb Sugar
                                    • 4 oz Mustard
                                    • 1 lb *Fresh red bell peppers, diced
                                    • 1 lb *Fresh green bell peppers, diced
                                    • 2 oz Pimientos, canned, diced, drained
                                    • 1 lb 2 oz *Fresh carrots, shredded
                                    • 1 lb *Fresh celery, diced
                                    • 10 oz *Fresh red onions, diced
                                    • - - Salt
                                    • - - Black or white pepper, ground
                                    • - - Paprika

                                    Measure

                                    • 3 gal Water
                                    • 2 qt 3½ cups Whole-grain elbow macaroni
                                    • 2 cups Mayonnaise, low-fat
                                    • ½ cup White vinegar
                                    • 2 cups Sugar
                                    • ¼ cup 2 Tbsp Mustard
                                    • 3 cups *Fresh red bell peppers, diced
                                    • 3 cups *Fresh green bell peppers, diced
                                    • ¼ cup Pimientos, canned, diced, drained
                                    • 1 qt 1½ cups *Fresh carrots, shredded
                                    • 3 cups 2 Tbsp *Fresh celery, diced
                                    • 2 cups *Fresh red onions, diced
                                    • 1½ tsp Salt
                                    • 1 tsp Black or white pepper, ground
                                    • 2 tsp Paprika

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 6 lb 4 oz Whole-grain elbow macaroni
                                      • 2 lb 10⅔ oz Mayonnaise, low-fat
                                      • - - White vinegar
                                      • 2 lb Sugar
                                      • 8 oz Mustard
                                      • 2 lb *Fresh red bell peppers, diced
                                      • 2 lb *Fresh green bell peppers, diced
                                      • 4 oz Pimientos, canned, diced, drained
                                      • 2 lb 4 oz *Fresh carrots, shredded
                                      • 2 lb *Fresh celery, diced
                                      • 1 lb 4 oz *Fresh red onions, diced
                                      • - - Salt
                                      • - - Black or white pepper, ground
                                      • - - Paprika

                                      Measure

                                      • 6 gal Water
                                      • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                      • 1 qt Mayonnaise, low-fat
                                      • 1 cup White vinegar
                                      • 1 qt Sugar
                                      • ¾ cup Mustard
                                      • 1 qt 2 cups *Fresh red bell peppers, diced
                                      • 1 qt 2 cups *Fresh green bell peppers, diced
                                      • ½ cup Pimientos, canned, diced, drained
                                      • 2 qt 3 cups *Fresh carrots, shredded
                                      • 1 qt 2¼ cups *Fresh celery, diced
                                      • 1 qt *Fresh red onions, diced
                                      • 1 Tbsp Salt
                                      • 2 tsp Black or white pepper, ground
                                      • 1 Tbsp 1 tsp Paprika

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 3 lb 2 oz Whole-grain elbow macaroni
                                        • 1 lb 5⅓ oz Mayonnaise, low-fat
                                        • - - White vinegar
                                        • 1 lb Sugar
                                        • 4 oz Mustard
                                        • 1 lb *Fresh red bell peppers, diced
                                        • 1 lb *Fresh green bell peppers, diced
                                        • 2 oz Pimientos, canned, diced, drained
                                        • 1 lb 2 oz *Fresh carrots, shredded
                                        • 1 lb *Fresh celery, diced
                                        • 10 oz *Fresh red onions, diced
                                        • - - Salt
                                        • - - Black or white pepper, ground
                                        • - - Paprika

                                        Measure

                                        • 3 gal Water
                                        • 2 qt 3½ cups Whole-grain elbow macaroni
                                        • 2 cups Mayonnaise, low-fat
                                        • ½ cup White vinegar
                                        • 2 cups Sugar
                                        • ¼ cup 2 Tbsp Mustard
                                        • 3 cups *Fresh red bell peppers, diced
                                        • 3 cups *Fresh green bell peppers, diced
                                        • ¼ cup Pimientos, canned, diced, drained
                                        • 1 qt 1½ cups *Fresh carrots, shredded
                                        • 3 cups 2 Tbsp *Fresh celery, diced
                                        • 2 cups *Fresh red onions, diced
                                        • 1½ tsp Salt
                                        • 1 tsp Black or white pepper, ground
                                        • 2 tsp Paprika

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 6 lb 4 oz Whole-grain elbow macaroni
                                          • 2 lb 10⅔ oz Mayonnaise, low-fat
                                          • - - White vinegar
                                          • 2 lb Sugar
                                          • 8 oz Mustard
                                          • 2 lb *Fresh red bell peppers, diced
                                          • 2 lb *Fresh green bell peppers, diced
                                          • 4 oz Pimientos, canned, diced, drained
                                          • 2 lb 4 oz *Fresh carrots, shredded
                                          • 2 lb *Fresh celery, diced
                                          • 1 lb 4 oz *Fresh red onions, diced
                                          • - - Salt
                                          • - - Black or white pepper, ground
                                          • - - Paprika

                                          Measure

                                          • 6 gal Water
                                          • 1 gal 1 qt 3 cups Whole-grain elbow macaroni
                                          • 1 qt Mayonnaise, low-fat
                                          • 1 cup White vinegar
                                          • 1 qt Sugar
                                          • ¾ cup Mustard
                                          • 1 qt 2 cups *Fresh red bell peppers, diced
                                          • 1 qt 2 cups *Fresh green bell peppers, diced
                                          • ½ cup Pimientos, canned, diced, drained
                                          • 2 qt 3 cups *Fresh carrots, shredded
                                          • 1 qt 2¼ cups *Fresh celery, diced
                                          • 1 qt *Fresh red onions, diced
                                          • 1 Tbsp Salt
                                          • 2 tsp Black or white pepper, ground
                                          • 1 Tbsp 1 tsp Paprika
                                          *See Marketing Guide

                                          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 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                          • Critical Control Point: Hold at 41 °F or below.
                                          • Garnish with paprika.
                                          • Portion with 6 fl oz spoodle (¾ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Macaroni Salad USDA Recipe for Schools
                                          Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
                                          Calories 153 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 0g0%
                                          Cholesterol 2mg1%
                                          Sodium 185mg8%
                                          Potassium 96mg3%
                                          Total Carbohydrates 31g10%
                                          Dietary Fiber 3g13%
                                          Total Sugars 8g9%
                                          Protein 5g10%
                                          Vitamin D 0IU0%
                                          Calcium 23mg2%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          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

                                          100 Servings:

                                          Mature red onions: 1 lb 8 oz

                                          Red bell peppers: 2 lb 8 oz

                                          Green bell peppers: 2 lb 8 oz

                                          Celery: 2 lb 8 oz

                                          Carrots: 2 lb 11½ 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
                                          50 Servings:

                                          About 12 lb 15 oz

                                          About 1 gal 2 qt 2cups/2 steam table pans (12" x 20" x 2½")

                                          100 Servings:

                                          About 25 lb 14 oz

                                          About 3 gal 1 qt/4 steam table pans

                                          (12" x 20" x 2½")