Macaroni Salad USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
4 from 2 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 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 Carbohydrate 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")