YG006 - VEGILICIOUS PASTA SALAD

Recipe Source: YOGRT
  • 1
  • 1
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 cup or 5 oz weight
  • Nutrition Link: 80426
  • Food Category: Grains
  • HACCP: GRAIN
  • HACCP Process Category: Unassigned

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Sourced by Danone North America

    Peas yield 98%
    Zucchini yields 95%
    Yellow squash yields 95%
    Tomatoes yield 87%
    Green onions yield 83%

    Wash all vegetables
    Dice zucchini, yellow squash,and tomato into 1/2" pieces
    Dice bell peppers into 1/4" pieces
    Slice green onion
    Finely chop parsley

  • Preparation Instructions:

    1. Cook pasta in boiling salted water per directions on package
    2. Drain into colander
    3. While pasta is still hot, add frozen peas, bell pepper, zucchini and summer squash to help gently cook the vegetables 4. Pour pasta and vegetables onto sheet pans to cool completely
    5. While pasta is cooling, combine yogurt, mayo, green onion, parsley, garlic and lemon juice in a mixing bowl. Whisk just to mix 6. When pasta is completely cooled, add it to the yogurt dressing. Mix well

  • Serving Instructions:

    Serve chilled.
    You can add 7 lbs. 11 oz per 100 servings of pre-cooked chicken thigh meat to contribute 1 oz MMA to the meal pattern

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 0 Calories: 250.44
Dark Green: 0 Milk: 0 Sat. Fat: 6.91%
Red Orange: 0 Grains: 1.25 Sodium: 96.43
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0.125
YG006 - VEGILICIOUS PASTA SALAD

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.