Pasta Salad USDA Recipe for Schools

This pasta salad is a healthy and delicious combination of fresh vegetables and pasta.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides ¹⁄8 cup dark green vegetable, ¹⁄8 cup red/orange vegetable, ¹⁄4 cup additional vegetable, and 1 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 3 lb 2 oz Enriched tri-color pasta
    • - - Canola oil
    • - - Apple cider vinegar
    • - - Salt
    • - - Black or white pepper, ground
    • - - Garlic powder
    • 1 lb 12 oz Sugar
    • - - Parsley, dried
    • - - Mustard, ground
    • 8 oz *Green bell peppers, fresh, diced
    • 8 oz *Green onions, fresh, chopped
    • 4 lb *Cherry tomatoes, fresh, halved
    • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
    • 1 lb 6 oz *Broccoli florets, fresh

    Measure

    • 1 gal 1 qt 2 cups Water
    • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
    • 1 cup Canola oil
    • 3¹⁄2 cups Apple cider vinegar
    • 1 Tbsp 1 tsp Salt
    • 1 tsp Black or white pepper, ground
    • 2 tsp Garlic powder
    • 3¹⁄2 cups Sugar
    • 2¹⁄4 tsp Parsley, dried
    • 2 tsp Mustard, ground
    • 1¹⁄2 cups *Green bell peppers, fresh, diced
    • 1 cup 3 Tbsp *Green onions, fresh, chopped
    • 2 qt 3 cups *Cherry tomatoes, fresh, halved
    • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
    • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

    100 Servings

      Weight

      • - - Water
      • 6 lb 4 oz Enriched tri-color pasta
      • - - Canola oil
      • - - Apple cider vinegar
      • - - Salt
      • - - Black or white pepper, ground
      • - - Garlic powder
      • 3 lb 8 oz Sugar
      • - - Parsley, dried
      • - - Mustard, ground
      • 1 lb *Green bell peppers, fresh, diced
      • 1 lb *Green onions, fresh, chopped
      • 8 lb *Cherry tomatoes, fresh, halved
      • 5 lb *Cucumbers, fresh, peeled, diced
      • 2 lb 12 oz *Broccoli florets, fresh

      Measure

      • 2 gal 3 qt Water
      • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
      • 2 cups Canola oil
      • 1 qt 3 cups Apple cider vinegar
      • 2 Tbsp 2 tsp Salt
      • 2 tsp Black or white pepper, ground
      • 1 Tbsp 1 tsp Garlic powder
      • 1 qt 3 cups Sugar
      • 1 Tbsp 1¹⁄2 tsp Parsley, dried
      • 1 Tbsp 1 tsp Mustard, ground
      • 3 cups *Green bell peppers, fresh, diced
      • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
      • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
      • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
      • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 3 lb 2 oz Enriched tri-color pasta
        • - - Canola oil
        • - - Apple cider vinegar
        • - - Salt
        • - - Black or white pepper, ground
        • - - Garlic powder
        • 1 lb 12 oz Sugar
        • - - Parsley, dried
        • - - Mustard, ground
        • 8 oz *Green bell peppers, fresh, diced
        • 8 oz *Green onions, fresh, chopped
        • 4 lb *Cherry tomatoes, fresh, halved
        • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
        • 1 lb 6 oz *Broccoli florets, fresh

        Measure

        • 1 gal 1 qt 2 cups Water
        • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
        • 1 cup Canola oil
        • 3¹⁄2 cups Apple cider vinegar
        • 1 Tbsp 1 tsp Salt
        • 1 tsp Black or white pepper, ground
        • 2 tsp Garlic powder
        • 3¹⁄2 cups Sugar
        • 2¹⁄4 tsp Parsley, dried
        • 2 tsp Mustard, ground
        • 1¹⁄2 cups *Green bell peppers, fresh, diced
        • 1 cup 3 Tbsp *Green onions, fresh, chopped
        • 2 qt 3 cups *Cherry tomatoes, fresh, halved
        • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
        • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

        100 Servings

          Weight

          • - - Water
          • 6 lb 4 oz Enriched tri-color pasta
          • - - Canola oil
          • - - Apple cider vinegar
          • - - Salt
          • - - Black or white pepper, ground
          • - - Garlic powder
          • 3 lb 8 oz Sugar
          • - - Parsley, dried
          • - - Mustard, ground
          • 1 lb *Green bell peppers, fresh, diced
          • 1 lb *Green onions, fresh, chopped
          • 8 lb *Cherry tomatoes, fresh, halved
          • 5 lb *Cucumbers, fresh, peeled, diced
          • 2 lb 12 oz *Broccoli florets, fresh

          Measure

          • 2 gal 3 qt Water
          • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
          • 2 cups Canola oil
          • 1 qt 3 cups Apple cider vinegar
          • 2 Tbsp 2 tsp Salt
          • 2 tsp Black or white pepper, ground
          • 1 Tbsp 1 tsp Garlic powder
          • 1 qt 3 cups Sugar
          • 1 Tbsp 1¹⁄2 tsp Parsley, dried
          • 1 Tbsp 1 tsp Mustard, ground
          • 3 cups *Green bell peppers, fresh, diced
          • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
          • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
          • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
          • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 3 lb 2 oz Enriched tri-color pasta
            • - - Canola oil
            • - - Apple cider vinegar
            • - - Salt
            • - - Black or white pepper, ground
            • - - Garlic powder
            • 1 lb 12 oz Sugar
            • - - Parsley, dried
            • - - Mustard, ground
            • 8 oz *Green bell peppers, fresh, diced
            • 8 oz *Green onions, fresh, chopped
            • 4 lb *Cherry tomatoes, fresh, halved
            • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
            • 1 lb 6 oz *Broccoli florets, fresh

            Measure

            • 1 gal 1 qt 2 cups Water
            • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
            • 1 cup Canola oil
            • 3¹⁄2 cups Apple cider vinegar
            • 1 Tbsp 1 tsp Salt
            • 1 tsp Black or white pepper, ground
            • 2 tsp Garlic powder
            • 3¹⁄2 cups Sugar
            • 2¹⁄4 tsp Parsley, dried
            • 2 tsp Mustard, ground
            • 1¹⁄2 cups *Green bell peppers, fresh, diced
            • 1 cup 3 Tbsp *Green onions, fresh, chopped
            • 2 qt 3 cups *Cherry tomatoes, fresh, halved
            • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
            • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

            100 Servings

              Weight

              • - - Water
              • 6 lb 4 oz Enriched tri-color pasta
              • - - Canola oil
              • - - Apple cider vinegar
              • - - Salt
              • - - Black or white pepper, ground
              • - - Garlic powder
              • 3 lb 8 oz Sugar
              • - - Parsley, dried
              • - - Mustard, ground
              • 1 lb *Green bell peppers, fresh, diced
              • 1 lb *Green onions, fresh, chopped
              • 8 lb *Cherry tomatoes, fresh, halved
              • 5 lb *Cucumbers, fresh, peeled, diced
              • 2 lb 12 oz *Broccoli florets, fresh

              Measure

              • 2 gal 3 qt Water
              • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
              • 2 cups Canola oil
              • 1 qt 3 cups Apple cider vinegar
              • 2 Tbsp 2 tsp Salt
              • 2 tsp Black or white pepper, ground
              • 1 Tbsp 1 tsp Garlic powder
              • 1 qt 3 cups Sugar
              • 1 Tbsp 1¹⁄2 tsp Parsley, dried
              • 1 Tbsp 1 tsp Mustard, ground
              • 3 cups *Green bell peppers, fresh, diced
              • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
              • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
              • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
              • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 3 lb 2 oz Enriched tri-color pasta
                • - - Canola oil
                • - - Apple cider vinegar
                • - - Salt
                • - - Black or white pepper, ground
                • - - Garlic powder
                • 1 lb 12 oz Sugar
                • - - Parsley, dried
                • - - Mustard, ground
                • 8 oz *Green bell peppers, fresh, diced
                • 8 oz *Green onions, fresh, chopped
                • 4 lb *Cherry tomatoes, fresh, halved
                • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                • 1 lb 6 oz *Broccoli florets, fresh

                Measure

                • 1 gal 1 qt 2 cups Water
                • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                • 1 cup Canola oil
                • 3¹⁄2 cups Apple cider vinegar
                • 1 Tbsp 1 tsp Salt
                • 1 tsp Black or white pepper, ground
                • 2 tsp Garlic powder
                • 3¹⁄2 cups Sugar
                • 2¹⁄4 tsp Parsley, dried
                • 2 tsp Mustard, ground
                • 1¹⁄2 cups *Green bell peppers, fresh, diced
                • 1 cup 3 Tbsp *Green onions, fresh, chopped
                • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                100 Servings

                  Weight

                  • - - Water
                  • 6 lb 4 oz Enriched tri-color pasta
                  • - - Canola oil
                  • - - Apple cider vinegar
                  • - - Salt
                  • - - Black or white pepper, ground
                  • - - Garlic powder
                  • 3 lb 8 oz Sugar
                  • - - Parsley, dried
                  • - - Mustard, ground
                  • 1 lb *Green bell peppers, fresh, diced
                  • 1 lb *Green onions, fresh, chopped
                  • 8 lb *Cherry tomatoes, fresh, halved
                  • 5 lb *Cucumbers, fresh, peeled, diced
                  • 2 lb 12 oz *Broccoli florets, fresh

                  Measure

                  • 2 gal 3 qt Water
                  • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                  • 2 cups Canola oil
                  • 1 qt 3 cups Apple cider vinegar
                  • 2 Tbsp 2 tsp Salt
                  • 2 tsp Black or white pepper, ground
                  • 1 Tbsp 1 tsp Garlic powder
                  • 1 qt 3 cups Sugar
                  • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                  • 1 Tbsp 1 tsp Mustard, ground
                  • 3 cups *Green bell peppers, fresh, diced
                  • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                  • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                  • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                  • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 3 lb 2 oz Enriched tri-color pasta
                    • - - Canola oil
                    • - - Apple cider vinegar
                    • - - Salt
                    • - - Black or white pepper, ground
                    • - - Garlic powder
                    • 1 lb 12 oz Sugar
                    • - - Parsley, dried
                    • - - Mustard, ground
                    • 8 oz *Green bell peppers, fresh, diced
                    • 8 oz *Green onions, fresh, chopped
                    • 4 lb *Cherry tomatoes, fresh, halved
                    • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                    • 1 lb 6 oz *Broccoli florets, fresh

                    Measure

                    • 1 gal 1 qt 2 cups Water
                    • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                    • 1 cup Canola oil
                    • 3¹⁄2 cups Apple cider vinegar
                    • 1 Tbsp 1 tsp Salt
                    • 1 tsp Black or white pepper, ground
                    • 2 tsp Garlic powder
                    • 3¹⁄2 cups Sugar
                    • 2¹⁄4 tsp Parsley, dried
                    • 2 tsp Mustard, ground
                    • 1¹⁄2 cups *Green bell peppers, fresh, diced
                    • 1 cup 3 Tbsp *Green onions, fresh, chopped
                    • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                    • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                    • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                    100 Servings

                      Weight

                      • - - Water
                      • 6 lb 4 oz Enriched tri-color pasta
                      • - - Canola oil
                      • - - Apple cider vinegar
                      • - - Salt
                      • - - Black or white pepper, ground
                      • - - Garlic powder
                      • 3 lb 8 oz Sugar
                      • - - Parsley, dried
                      • - - Mustard, ground
                      • 1 lb *Green bell peppers, fresh, diced
                      • 1 lb *Green onions, fresh, chopped
                      • 8 lb *Cherry tomatoes, fresh, halved
                      • 5 lb *Cucumbers, fresh, peeled, diced
                      • 2 lb 12 oz *Broccoli florets, fresh

                      Measure

                      • 2 gal 3 qt Water
                      • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                      • 2 cups Canola oil
                      • 1 qt 3 cups Apple cider vinegar
                      • 2 Tbsp 2 tsp Salt
                      • 2 tsp Black or white pepper, ground
                      • 1 Tbsp 1 tsp Garlic powder
                      • 1 qt 3 cups Sugar
                      • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                      • 1 Tbsp 1 tsp Mustard, ground
                      • 3 cups *Green bell peppers, fresh, diced
                      • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                      • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                      • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                      • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 3 lb 2 oz Enriched tri-color pasta
                        • - - Canola oil
                        • - - Apple cider vinegar
                        • - - Salt
                        • - - Black or white pepper, ground
                        • - - Garlic powder
                        • 1 lb 12 oz Sugar
                        • - - Parsley, dried
                        • - - Mustard, ground
                        • 8 oz *Green bell peppers, fresh, diced
                        • 8 oz *Green onions, fresh, chopped
                        • 4 lb *Cherry tomatoes, fresh, halved
                        • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                        • 1 lb 6 oz *Broccoli florets, fresh

                        Measure

                        • 1 gal 1 qt 2 cups Water
                        • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                        • 1 cup Canola oil
                        • 3¹⁄2 cups Apple cider vinegar
                        • 1 Tbsp 1 tsp Salt
                        • 1 tsp Black or white pepper, ground
                        • 2 tsp Garlic powder
                        • 3¹⁄2 cups Sugar
                        • 2¹⁄4 tsp Parsley, dried
                        • 2 tsp Mustard, ground
                        • 1¹⁄2 cups *Green bell peppers, fresh, diced
                        • 1 cup 3 Tbsp *Green onions, fresh, chopped
                        • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                        • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                        • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                        100 Servings

                          Weight

                          • - - Water
                          • 6 lb 4 oz Enriched tri-color pasta
                          • - - Canola oil
                          • - - Apple cider vinegar
                          • - - Salt
                          • - - Black or white pepper, ground
                          • - - Garlic powder
                          • 3 lb 8 oz Sugar
                          • - - Parsley, dried
                          • - - Mustard, ground
                          • 1 lb *Green bell peppers, fresh, diced
                          • 1 lb *Green onions, fresh, chopped
                          • 8 lb *Cherry tomatoes, fresh, halved
                          • 5 lb *Cucumbers, fresh, peeled, diced
                          • 2 lb 12 oz *Broccoli florets, fresh

                          Measure

                          • 2 gal 3 qt Water
                          • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                          • 2 cups Canola oil
                          • 1 qt 3 cups Apple cider vinegar
                          • 2 Tbsp 2 tsp Salt
                          • 2 tsp Black or white pepper, ground
                          • 1 Tbsp 1 tsp Garlic powder
                          • 1 qt 3 cups Sugar
                          • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                          • 1 Tbsp 1 tsp Mustard, ground
                          • 3 cups *Green bell peppers, fresh, diced
                          • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                          • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                          • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                          • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 3 lb 2 oz Enriched tri-color pasta
                            • - - Canola oil
                            • - - Apple cider vinegar
                            • - - Salt
                            • - - Black or white pepper, ground
                            • - - Garlic powder
                            • 1 lb 12 oz Sugar
                            • - - Parsley, dried
                            • - - Mustard, ground
                            • 8 oz *Green bell peppers, fresh, diced
                            • 8 oz *Green onions, fresh, chopped
                            • 4 lb *Cherry tomatoes, fresh, halved
                            • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                            • 1 lb 6 oz *Broccoli florets, fresh

                            Measure

                            • 1 gal 1 qt 2 cups Water
                            • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                            • 1 cup Canola oil
                            • 3¹⁄2 cups Apple cider vinegar
                            • 1 Tbsp 1 tsp Salt
                            • 1 tsp Black or white pepper, ground
                            • 2 tsp Garlic powder
                            • 3¹⁄2 cups Sugar
                            • 2¹⁄4 tsp Parsley, dried
                            • 2 tsp Mustard, ground
                            • 1¹⁄2 cups *Green bell peppers, fresh, diced
                            • 1 cup 3 Tbsp *Green onions, fresh, chopped
                            • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                            • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                            • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                            100 Servings

                              Weight

                              • - - Water
                              • 6 lb 4 oz Enriched tri-color pasta
                              • - - Canola oil
                              • - - Apple cider vinegar
                              • - - Salt
                              • - - Black or white pepper, ground
                              • - - Garlic powder
                              • 3 lb 8 oz Sugar
                              • - - Parsley, dried
                              • - - Mustard, ground
                              • 1 lb *Green bell peppers, fresh, diced
                              • 1 lb *Green onions, fresh, chopped
                              • 8 lb *Cherry tomatoes, fresh, halved
                              • 5 lb *Cucumbers, fresh, peeled, diced
                              • 2 lb 12 oz *Broccoli florets, fresh

                              Measure

                              • 2 gal 3 qt Water
                              • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                              • 2 cups Canola oil
                              • 1 qt 3 cups Apple cider vinegar
                              • 2 Tbsp 2 tsp Salt
                              • 2 tsp Black or white pepper, ground
                              • 1 Tbsp 1 tsp Garlic powder
                              • 1 qt 3 cups Sugar
                              • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                              • 1 Tbsp 1 tsp Mustard, ground
                              • 3 cups *Green bell peppers, fresh, diced
                              • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                              • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                              • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                              • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 3 lb 2 oz Enriched tri-color pasta
                                • - - Canola oil
                                • - - Apple cider vinegar
                                • - - Salt
                                • - - Black or white pepper, ground
                                • - - Garlic powder
                                • 1 lb 12 oz Sugar
                                • - - Parsley, dried
                                • - - Mustard, ground
                                • 8 oz *Green bell peppers, fresh, diced
                                • 8 oz *Green onions, fresh, chopped
                                • 4 lb *Cherry tomatoes, fresh, halved
                                • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                                • 1 lb 6 oz *Broccoli florets, fresh

                                Measure

                                • 1 gal 1 qt 2 cups Water
                                • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                                • 1 cup Canola oil
                                • 3¹⁄2 cups Apple cider vinegar
                                • 1 Tbsp 1 tsp Salt
                                • 1 tsp Black or white pepper, ground
                                • 2 tsp Garlic powder
                                • 3¹⁄2 cups Sugar
                                • 2¹⁄4 tsp Parsley, dried
                                • 2 tsp Mustard, ground
                                • 1¹⁄2 cups *Green bell peppers, fresh, diced
                                • 1 cup 3 Tbsp *Green onions, fresh, chopped
                                • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                                • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                                • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 6 lb 4 oz Enriched tri-color pasta
                                  • - - Canola oil
                                  • - - Apple cider vinegar
                                  • - - Salt
                                  • - - Black or white pepper, ground
                                  • - - Garlic powder
                                  • 3 lb 8 oz Sugar
                                  • - - Parsley, dried
                                  • - - Mustard, ground
                                  • 1 lb *Green bell peppers, fresh, diced
                                  • 1 lb *Green onions, fresh, chopped
                                  • 8 lb *Cherry tomatoes, fresh, halved
                                  • 5 lb *Cucumbers, fresh, peeled, diced
                                  • 2 lb 12 oz *Broccoli florets, fresh

                                  Measure

                                  • 2 gal 3 qt Water
                                  • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                                  • 2 cups Canola oil
                                  • 1 qt 3 cups Apple cider vinegar
                                  • 2 Tbsp 2 tsp Salt
                                  • 2 tsp Black or white pepper, ground
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • 1 qt 3 cups Sugar
                                  • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                                  • 1 Tbsp 1 tsp Mustard, ground
                                  • 3 cups *Green bell peppers, fresh, diced
                                  • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                                  • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                                  • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                                  • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 3 lb 2 oz Enriched tri-color pasta
                                    • - - Canola oil
                                    • - - Apple cider vinegar
                                    • - - Salt
                                    • - - Black or white pepper, ground
                                    • - - Garlic powder
                                    • 1 lb 12 oz Sugar
                                    • - - Parsley, dried
                                    • - - Mustard, ground
                                    • 8 oz *Green bell peppers, fresh, diced
                                    • 8 oz *Green onions, fresh, chopped
                                    • 4 lb *Cherry tomatoes, fresh, halved
                                    • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                                    • 1 lb 6 oz *Broccoli florets, fresh

                                    Measure

                                    • 1 gal 1 qt 2 cups Water
                                    • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                                    • 1 cup Canola oil
                                    • 3¹⁄2 cups Apple cider vinegar
                                    • 1 Tbsp 1 tsp Salt
                                    • 1 tsp Black or white pepper, ground
                                    • 2 tsp Garlic powder
                                    • 3¹⁄2 cups Sugar
                                    • 2¹⁄4 tsp Parsley, dried
                                    • 2 tsp Mustard, ground
                                    • 1¹⁄2 cups *Green bell peppers, fresh, diced
                                    • 1 cup 3 Tbsp *Green onions, fresh, chopped
                                    • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                                    • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                                    • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 6 lb 4 oz Enriched tri-color pasta
                                      • - - Canola oil
                                      • - - Apple cider vinegar
                                      • - - Salt
                                      • - - Black or white pepper, ground
                                      • - - Garlic powder
                                      • 3 lb 8 oz Sugar
                                      • - - Parsley, dried
                                      • - - Mustard, ground
                                      • 1 lb *Green bell peppers, fresh, diced
                                      • 1 lb *Green onions, fresh, chopped
                                      • 8 lb *Cherry tomatoes, fresh, halved
                                      • 5 lb *Cucumbers, fresh, peeled, diced
                                      • 2 lb 12 oz *Broccoli florets, fresh

                                      Measure

                                      • 2 gal 3 qt Water
                                      • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                                      • 2 cups Canola oil
                                      • 1 qt 3 cups Apple cider vinegar
                                      • 2 Tbsp 2 tsp Salt
                                      • 2 tsp Black or white pepper, ground
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • 1 qt 3 cups Sugar
                                      • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                                      • 1 Tbsp 1 tsp Mustard, ground
                                      • 3 cups *Green bell peppers, fresh, diced
                                      • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                                      • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                                      • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                                      • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 3 lb 2 oz Enriched tri-color pasta
                                        • - - Canola oil
                                        • - - Apple cider vinegar
                                        • - - Salt
                                        • - - Black or white pepper, ground
                                        • - - Garlic powder
                                        • 1 lb 12 oz Sugar
                                        • - - Parsley, dried
                                        • - - Mustard, ground
                                        • 8 oz *Green bell peppers, fresh, diced
                                        • 8 oz *Green onions, fresh, chopped
                                        • 4 lb *Cherry tomatoes, fresh, halved
                                        • 2 lb 8 oz *Cucumbers, fresh, peeled, diced
                                        • 1 lb 6 oz *Broccoli florets, fresh

                                        Measure

                                        • 1 gal 1 qt 2 cups Water
                                        • 1 gal 2 qt 1³⁄4 cups 1 Tbsp 1 tsp Enriched tri-color pasta
                                        • 1 cup Canola oil
                                        • 3¹⁄2 cups Apple cider vinegar
                                        • 1 Tbsp 1 tsp Salt
                                        • 1 tsp Black or white pepper, ground
                                        • 2 tsp Garlic powder
                                        • 3¹⁄2 cups Sugar
                                        • 2¹⁄4 tsp Parsley, dried
                                        • 2 tsp Mustard, ground
                                        • 1¹⁄2 cups *Green bell peppers, fresh, diced
                                        • 1 cup 3 Tbsp *Green onions, fresh, chopped
                                        • 2 qt 3 cups *Cherry tomatoes, fresh, halved
                                        • 1 qt 3 cups *Cucumbers, fresh, peeled, diced
                                        • 2 qt 1³⁄4 cups 2¹⁄4 tsp *Broccoli florets, fresh

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 6 lb 4 oz Enriched tri-color pasta
                                          • - - Canola oil
                                          • - - Apple cider vinegar
                                          • - - Salt
                                          • - - Black or white pepper, ground
                                          • - - Garlic powder
                                          • 3 lb 8 oz Sugar
                                          • - - Parsley, dried
                                          • - - Mustard, ground
                                          • 1 lb *Green bell peppers, fresh, diced
                                          • 1 lb *Green onions, fresh, chopped
                                          • 8 lb *Cherry tomatoes, fresh, halved
                                          • 5 lb *Cucumbers, fresh, peeled, diced
                                          • 2 lb 12 oz *Broccoli florets, fresh

                                          Measure

                                          • 2 gal 3 qt Water
                                          • 3 gal 3¹⁄2 cups 2 Tbsp 2 tsp Enriched tri-color pasta
                                          • 2 cups Canola oil
                                          • 1 qt 3 cups Apple cider vinegar
                                          • 2 Tbsp 2 tsp Salt
                                          • 2 tsp Black or white pepper, ground
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • 1 qt 3 cups Sugar
                                          • 1 Tbsp 1¹⁄2 tsp Parsley, dried
                                          • 1 Tbsp 1 tsp Mustard, ground
                                          • 3 cups *Green bell peppers, fresh, diced
                                          • 2¹⁄4 cups 2 Tbsp *Green onions, fresh, chopped
                                          • 1 gal 1 qt 2 cups *Cherry tomatoes,fresh, halved
                                          • 3 qt 2 cups *Cucumbers, fresh, peeled, diced
                                          • 1 gal 3¹⁄2 cups 1 Tbsp 1¹⁄2 tsp *Broccoli florets, fresh
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
                                          • Dressing: Combine oil, vinegar, salt, pepper, garlic powder, sugar, parsley, and ground mustard in a small bowl. Stir well. Set aside for step 5.
                                          • Combine pasta, bell peppers, onions, tomatoes, cucumbers, and broccoli in a large bowl. Stir well. Set aside for step 5.
                                          • Pour the dressing over the vegetable and pasta mixture. Stir well.
                                          • Transfer 1 gal 2 qt (about 10 lb 6 oz) pasta salad to a steam table pan (12" x 20" x 2¹⁄2").
                                            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.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Pasta Salad USDA Recipe for Schools
                                          Amount Per Serving 1 cup (8 fl oz spoodle)
                                          Calories 140 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 196mg9%
                                          Potassium 201mg6%
                                          Total Carbohydrates 22g7%
                                          Dietary Fiber 2g8%
                                          Total Sugars 11g12%
                                          Protein 4g8%
                                          Vitamin D 0IU0%
                                          Calcium 18mg2%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Green onions: 10 oz

                                          Cherry tomatoes: 4 lb 2 oz

                                          Green bell peppers: 10 oz

                                          Cucumbers: 2 lb 10 oz

                                          Broccoli: 1 lb 6 oz

                                          100 Servings:

                                          Green onions: 1 lb 4 oz

                                          Cherry tomatoes: 8 lb 4 oz

                                          Green bell peppers: 1 lb 4 oz

                                          Cucumbers: 5 lb 4 oz

                                          Broccoli: 2 lb 12 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Yield / Volume
                                          50 Servings:

                                          About 20 lb 12 oz

                                          About 3 gal 2 cups/2 steam table pans (12″ x 20″ x 2¹⁄2″)

                                          100 Servings:

                                          About 41 lb 8 oz

                                          About 6 gal 1 qt/4 steam table pans

                                          (12" x 20″ x 2¹⁄2")