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3.20 from 10 votes

Pasta Salad USDA Recipe for Child Care Centers

This pasta salad is a healthy and delicious combination of fresh vegetables and pasta.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides ¹⁄2 cup vegetable and 1 oz equivalent grains.
Course: Salad, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad, Plant-based/Vegan
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 140

Ingredients

25 Servings

    Weight

    • - - Water
    • 1 lb 9 oz Enriched tri-color pasta
    • - - Canola oil
    • - - Apple cider vinegar
    • - - Salt
    • - - Black or white pepper, ground
    • - - Garlic powder
    • 14 oz Sugar
    • - - Parsley, dried
    • - - Mustard, ground
    • 4 oz *Green bell peppers, fresh, diced
    • 4 oz *Green onions, fresh, chopped
    • 2 lb *Cherry tomatoes, fresh, halved
    • 1 lb 4 oz *Cucumbers, fresh, peeled, diced
    • 11 oz *Broccoli florets, fresh

    Measure

    • 2 qt 3 cups Water
    • 3 qt ³⁄4 cup 2 Tbsp 2 tsp Enriched tri-color pasta
    • 1⁄2 cup Canola oil
    • 1³⁄4 cups Apple cider vinegar
    • 2 tsp Salt
    • ¹⁄2 tsp Black or white pepper, ground
    • 1 tsp Garlic powder
    • 1³⁄4 cups Sugar
    • 1¹⁄8 tsp Parsley, dried
    • 1 tsp Mustard, ground
    • ³⁄4 cup *Green bell peppers, diced
    • ¹⁄2 cup 1 Tbsp 1¹⁄2 tsp *Green onions, fresh, chopped
    • 1 qt 1¹⁄2 cups *Cherry tomatoes, fresh, halved
    • 3¹⁄2 cups *Cucumbers, fresh, peeled, diced
    • 1 qt 3⁄4 cup 2 Tbsp 1¹⁄8 tsp *Broccoli florets, fresh

    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 1¾ cups 1 Tbsp 1 tsp Enriched tri-color pasta
      • 1 cup Canola oil
      • 3½ cups Apple cider vinegar
      • 1 Tbsp 1 tsp Salt
      • 1 tsp Black or white pepper, ground
      • 2 tsp Garlic powder
      • 3½ cups Sugar
      • 2¼ tsp Parsley, dried
      • 2 tsp Mustard, ground
      • 1½ cups *Green bell peppers, 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 1¾ cups 2¼ tsp *Broccoli florets, fresh

      -

      25 Servings

        Weight

        • - - Water
        • 1 lb 9 oz Enriched tri-color pasta
        • - - Canola oil
        • - - Apple cider vinegar
        • - - Salt
        • - - Black or white pepper, ground
        • - - Garlic powder
        • 14 oz Sugar
        • - - Parsley, dried
        • - - Mustard, ground
        • 4 oz *Green bell peppers, fresh, diced
        • 4 oz *Green onions, fresh, chopped
        • 2 lb *Cherry tomatoes, fresh, halved
        • 1 lb 4 oz *Cucumbers, fresh, peeled, diced
        • 11 oz *Broccoli florets, fresh

        Measure

        • 2 qt 3 cups Water
        • 3 qt ³⁄4 cup 2 Tbsp 2 tsp Enriched tri-color pasta
        • 1⁄2 cup Canola oil
        • 1³⁄4 cups Apple cider vinegar
        • 2 tsp Salt
        • ¹⁄2 tsp Black or white pepper, ground
        • 1 tsp Garlic powder
        • 1³⁄4 cups Sugar
        • 1¹⁄8 tsp Parsley, dried
        • 1 tsp Mustard, ground
        • ³⁄4 cup *Green bell peppers, diced
        • ¹⁄2 cup 1 Tbsp 1¹⁄2 tsp *Green onions, fresh, chopped
        • 1 qt 1¹⁄2 cups *Cherry tomatoes, fresh, halved
        • 3¹⁄2 cups *Cucumbers, fresh, peeled, diced
        • 1 qt 3⁄4 cup 2 Tbsp 1¹⁄8 tsp *Broccoli florets, fresh

        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 1¾ cups 1 Tbsp 1 tsp Enriched tri-color pasta
          • 1 cup Canola oil
          • 3½ cups Apple cider vinegar
          • 1 Tbsp 1 tsp Salt
          • 1 tsp Black or white pepper, ground
          • 2 tsp Garlic powder
          • 3½ cups Sugar
          • 2¼ tsp Parsley, dried
          • 2 tsp Mustard, ground
          • 1½ cups *Green bell peppers, 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 1¾ cups 2¼ tsp *Broccoli florets, fresh

          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.
          • 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).

          Notes

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

          Nutrition

          Serving: 1cup (8 fl oz spoodle) | Calories: 140 | Total Carbohydrate: 22g | Protein: 4g | Total Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Potassium: 201mg | Dietary Fiber: 2g | Total Sugars: 11g | Vitamin D: 0IU | Calcium: 18mg | Iron: 1mg