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4 from 2 votes

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.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 153

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 153 | Total Carbohydrate: 31g | Protein: 5g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 185mg | Potassium: 96mg | Dietary Fiber: 3g | Total Sugars: 8g | Vitamin D: 0IU | Calcium: 23mg | Iron: 1mg