Antipasto Salad With Penne

Spanish version 2014-09-05
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Perfect for warm days this salad is as flavorful as it is colorful with a hearty bed of Barilla® Whole Grain Penne.

HACCP Process #3 Complex Food Service

Ingredients

  • 12 Pounds 8 Ounces Barilla® Whole Grain Penne
  • 9 Pounds 7 Ounces Turkey Ham, Diced, L/S
  • 1 - #10 Can California Sliced Ripe Olives
  • 1 Gallon Italian Salad Dressing, No Salt Added
  • 1 Cup Red Pepper Flakes, Crushed
  • 1/4 Cup Onion Powder
  • 1/4 Cup Garlic Powder
  • 1/4 Cup Dried Oregano Leaves
  • 1/4 Cup Dried Basil Leaves
  • 3 Pounds 8 Ounces Fresh Red Bell Peppers
  • 16 Pounds Romaine Lettuce, RTU, Chopped
  • 5 Pounds 12 Ounces Fresh Tomatoes, Diced, RTU
  • 6 Pounds 4 Ounces USDA Lite Mozzarella Cheese, Material #100034

Instructions

Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Pre-Prep: Pull pasta from storage.
Wash hands thoroughly.

Step 2

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Step 3

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

CCP: Hold below 41°F

Step 4

Prep: Pull turkey ham from freezer.
Place pouches on parchment paper lined sheet pans, single layer.
Place on bottom shelf in cooler to thaw.
Wash hands thoroughly.

Step 5

Prep: Pull Italian dressing and spices from dry storage.
Wipe off lids.
Whisk in seasoning to the Italian dressing.
Cover and place in cooler to chill.

CCP: Hold below 41°F

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

Step 6

Day of Service:

Prep: Pull serving utensils for all ingredients.
Pull pasta, dressing, peppers, romaine, tomatoes, olives, cheese and turkey ham from cooler.
Place at work station and set up an assembly line.
Wash hands thoroughly and cover with gloves.

SOP: Never handle ready to eat foods with bare hands.

CCP: Prepare foods at room temperature in two hours or less.

Step 7

Prep: Mix spicy vinaigrette with the pasta, tossing gently to coat thoroughly.
Wash hands thoroughly and cover with gloves.
Place 1 cup of romaine in salad bowl using 8 oz. spoodle.
Top with 1 cup of dressed pasta using 8 oz. spoodle.
Add 1/8 cup tomatoes using #30 disher.
Add 1/8 cup pepper using #30 disher.
Sprinkle 1 tablespoon of olives over the salad.
Top with 1 oz. shredded mozzarella cheese using 2 oz. spoodle.
Add 1.51 oz. diced turkey ham.
Cover tightly and date stamp.
Refrigerate until service.

CCP: Hold below 41°F

Step 8

Serve: 3 cups of salad by volume.
Each serving is 12.1 Ounces or 345 Grams.

CCP: Hold below 41°F

Each serving of this recipe provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable.

 

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  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 12.1 oz. (346 g)
Servings Per Container 1

Amount Per Serving
Calories 420
Calories from Fat 157.5
% Daily Value*
Total Fat 17.5g
27%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 49mg
16%
Sodium 565mg
24%
Total Carbohydrate 50g
17%
Dietary Fiber 8g
32%
Sugars 2g
Protein 23.5g
47%

Vitamin A 100%
Vitamin C 40%
Calcium 3%
Iron 30%
Allergy Information: Wheat, Milk
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.