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Macaroni Salad USDA Recipe for Adults in CACFP

Macaroni Salad is a delightful side dish filled with healthy whole grain macaroni, fresh carrots, sweet fresh onions, and red and green peppers.
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ¼ cup other vegetable), and 1 oz equivalent grains.
Course: Salad, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
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
25 Servings
Calories: 178

Ingredients

25 Servings

    Weight

    • - - Water
    • 1 lb 9 oz Whole-grain elbow macaroni
    • 11 oz Low-fat mayonnaise
    • - - White vinegar
    • 8 oz Sugar
    • 2 oz Mustard
    • 12 oz *Fresh red bell peppers, diced
    • 12 oz *Fresh green bell peppers, diced
    • - - Canned pimientos, diced, drained
    • 12 oz *Fresh carrots, grated
    • 12 oz *Fresh celery, diced
    • 8 oz *Fresh red onions, diced
    • - - Salt
    • - - Ground black or white pepper
    • - - Paprika

    Measure

    • 1 gal 2 qt Water
    • 1 qt 2 cups Whole-grain elbow macaroni
    • 1½ cups Low-fat mayonnaise
    • ¼ cup White vinegar
    • 1 cup Sugar
    • 3 Tbsp Mustard
    • 2 cups *Fresh red bell peppers, diced
    • 2 cups *Fresh green bell peppers, diced
    • 2 Tbsp Canned pimientos, diced, drained
    • 1 qt *Fresh carrots, grated
    • 2¼ cups *Fresh celery, diced
    • 1½ cups *Fresh red onions, diced
    • ¾ tsp Salt
    • ½ tsp Ground black or white pepper
    • 1 tsp Paprika

    50 Servings

      Weight

      • - - Water
      • 3 lb 2 oz Whole-grain elbow macaroni
      • 1 lb 6 oz Low-fat mayonnaise
      • - - White vinegar
      • 1 lb Sugar
      • 4 oz Mustard
      • 1 lb 8 oz *Fresh red bell peppers, diced
      • 1 lb 8 oz *Fresh green bell peppers, diced
      • 2 oz Canned pimientos, diced, drained
      • 1 lb 8 oz *Fresh carrots, grated
      • 1 lb 8 oz *Fresh celery, diced
      • 16 oz *Fresh red onions, diced
      • - - Salt
      • - - Ground black or white pepper
      • - - Paprika

      Measure

      • 3 gal Water
      • 3 qt Whole-grain elbow macaroni
      • 3 cups Low-fat mayonnaise
      • ½ cup White vinegar
      • 2 cups Sugar
      • ¼ cup 2 Tbsp Mustard
      • 1 qt *Fresh red bell peppers, diced
      • 1 qt *Fresh green bell peppers, diced
      • ¼ cup Canned pimientos, diced, drained
      • 2 qt *Fresh carrots, grated
      • 1 qt ½ cup *Fresh celery, diced
      • 3 cups *Fresh red onions, diced
      • 1½ tsp Salt
      • 1 tsp Ground black or white pepper
      • 2 tsp Paprika

      -

      25 Servings

        Weight

        • - - Water
        • 1 lb 9 oz Whole-grain elbow macaroni
        • 11 oz Low-fat mayonnaise
        • - - White vinegar
        • 8 oz Sugar
        • 2 oz Mustard
        • 12 oz *Fresh red bell peppers, diced
        • 12 oz *Fresh green bell peppers, diced
        • - - Canned pimientos, diced, drained
        • 12 oz *Fresh carrots, grated
        • 12 oz *Fresh celery, diced
        • 8 oz *Fresh red onions, diced
        • - - Salt
        • - - Ground black or white pepper
        • - - Paprika

        Measure

        • 1 gal 2 qt Water
        • 1 qt 2 cups Whole-grain elbow macaroni
        • 1½ cups Low-fat mayonnaise
        • ¼ cup White vinegar
        • 1 cup Sugar
        • 3 Tbsp Mustard
        • 2 cups *Fresh red bell peppers, diced
        • 2 cups *Fresh green bell peppers, diced
        • 2 Tbsp Canned pimientos, diced, drained
        • 1 qt *Fresh carrots, grated
        • 2¼ cups *Fresh celery, diced
        • 1½ cups *Fresh red onions, diced
        • ¾ tsp Salt
        • ½ tsp Ground black or white pepper
        • 1 tsp Paprika

        50 Servings

          Weight

          • - - Water
          • 3 lb 2 oz Whole-grain elbow macaroni
          • 1 lb 6 oz Low-fat mayonnaise
          • - - White vinegar
          • 1 lb Sugar
          • 4 oz Mustard
          • 1 lb 8 oz *Fresh red bell peppers, diced
          • 1 lb 8 oz *Fresh green bell peppers, diced
          • 2 oz Canned pimientos, diced, drained
          • 1 lb 8 oz *Fresh carrots, grated
          • 1 lb 8 oz *Fresh celery, diced
          • 16 oz *Fresh red onions, diced
          • - - Salt
          • - - Ground black or white pepper
          • - - Paprika

          Measure

          • 3 gal Water
          • 3 qt Whole-grain elbow macaroni
          • 3 cups Low-fat mayonnaise
          • ½ cup White vinegar
          • 2 cups Sugar
          • ¼ cup 2 Tbsp Mustard
          • 1 qt *Fresh red bell peppers, diced
          • 1 qt *Fresh green bell peppers, diced
          • ¼ cup Canned pimientos, diced, drained
          • 2 qt *Fresh carrots, grated
          • 1 qt ½ cup *Fresh celery, diced
          • 3 cups *Fresh red onions, diced
          • 1½ tsp Salt
          • 1 tsp Ground black or white pepper
          • 2 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. Whole-grain elbow 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. Stir well.
          • Pour the prepared dressing 1 lb 6 oz (2⅛ cups) over about 12 lb 2 oz (1½ gal) vegetable and pasta mixture. Stir well.
          • Transfer about 12 lb 2 oz (1½ gal) macaroni salad to a steam table pan (12” x 20” x 2½”).
            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.
          • Garnish with paprika.
          • Serve 1 cup (portion with 8 oz spoodle).

          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: 1cup (8 oz spoodle) | Calories: 178 | Total Carbohydrate: 37g | Protein: 5g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 223mg | Potassium: 123mg | Dietary Fiber: 3g | Total Sugars: 12g | Vitamin C: 26mg | Vitamin D: 0IU | Calcium: 28mg | Iron: 1mg | Vitamin A: 143mcg