Pasta Salad USDA Recipe for Child Care Centers

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
This pasta salad is a healthy and delicious combination of fresh vegetables and pasta.
1 cup (8 fl oz spoodle) provides ¹⁄2 cup vegetable and 1 oz equivalent grains.
2.50 from 2 votes

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  • 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.
  • 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 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.
  • Portion with 8 fl oz spoodle (1 cup).


Nutrition Facts
Pasta Salad USDA Recipe for Child Care Centers
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 Carbohydrate 22g7%
Dietary Fiber 2g8%
Total Sugars 11g12%
Protein 4g8%
Vitamin D 0IU0%
Calcium 18mg2%
Iron 1mg6%
*Marketing Guide
25 Servings:
Green onions: 5 oz
Cherry tomatoes: 2 lb 1 oz
Green bell peppers: 5 oz
Cucumbers: 1 lb 5 oz
Broccoli: 11 oz
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


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Yield / Volume
25 Servings:
About 10 lb 6 oz
About 1 gal 2 qt 1 cup/1 steam table pan (12′′ x 20" x 2¹⁄2")
50 Servings:
About 20 lb 12 oz
About 3 gal 2 cups/2 steam table pans (12′′ x 20" x 2¹⁄2")