Yields
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Peas: 98%
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Zucchini: 95%
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Yellow squash: 95%
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Tomatoes: 87%
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Green onions: 83%
Pre-Preparation
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Wash all vegetables.
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Dice zucchini, yellow squash, and tomato into half-inch pieces.
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Dice bell peppers into quarter-inch pieces.
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Slice green onion.
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Finely chop parsley.
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Prepare the dressing: combine yogurt, mayo, green onion, parsley, garlic powder, and lemon juice in a mixing bowl. Whisk just to mix and set aside.
Preparation
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Cook pasta in boiling salted water per package directions.
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Drain into a colander.
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While the pasta is still hot, add frozen peas, bell pepper, zucchini, and summer squash to gently cook the vegetables.
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Spread pasta and vegetables on sheet pans to cool completely per HACCP SOP.
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When the pasta is completely cooled, add the yogurt dressing and mix well.
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Serve chilled following HACCP SOP.
Serving
Serving size: 1 cup (5 oz)
Suggestion: You can add 7 lb 11 oz per 100 servings of pre-cooked chicken thigh meat to contribute 1 oz MMA to the meal pattern.
Recipe Source: Sourced by Danone North America
