Yields
- Peas: 98%
- Zucchini: 95%
- Yellow squash: 95%
- Tomatoes: 87%
- Green onions: 83%
Pre-Preparation
- Wash all vegetables.
- Dice zucchini, yellow squash, and tomato into half-inch pieces.
- Dice bell peppers into quarter-inch pieces.
- Slice green onion.
- Finely chop parsley.
- 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
- Cook pasta in boiling salted water per package directions.
- Drain into a colander.
- While the pasta is still hot, add frozen peas, bell pepper, zucchini, and summer squash to gently cook the vegetables.
- Spread pasta and vegetables on sheet pans to cool completely per HACCP SOP.
- When the pasta is completely cooled, add the yogurt dressing and mix well.
- 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
