ASIAN PASTA SALAD

2015-01-11
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 60m

An easy tasty, trendy entrée salad to assemble with Barilla® Whole Grain Spaghetti, USDA diced chicken and fresh vegetables.

HACCP Process #3 Complex Food Service

Ingredients

  • 12 Pounds 8 Ounces Barilla® Whole Grain Spaghetti
  • 12 Pounds 8 Ounces USDA Diced Chicken, Material #100101
  • 7 Pounds Fresh Red Peppers
  • 3 Pounds 8 Ounces Broccoli Florets, Fresh RTU
  • 8 Pounds Romaine Lettuce, RTU, Chopped
  • 1 Gallon Sesame Seed Salad Dressing

Instructions

Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull Pasta and dressing from dry storage.
Wipe off dressing lid and refrigerate overnight.
Wash hands thoroughly.

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

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 Chicken from freezer.
Place pouches of chicken on sheet pan in a single layer to thaw, date stamp.
Place chicken on bottom shelf in cooler.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 5

Day of Service:

Pre-Prep: Clean and sanitize prep area .
Wash hands thoroughly.
Pull peppers from cooler.
Wash thoroughly and drain.
Wash hands and put on gloves.
Slice peppers into thin strips.
Pull from cooler: romaine, broccoli, pasta, dressing and chicken.
Place at work station to set up an assembly line.

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

Step 6

Prep: Wash hands thoroughly and cover with gloves.
In large food bins toss pasta with salad dressing to coat lightly.
Wash hands and cover with gloves.

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

Step 7

Prep: Place 1/2 cup of romaine in serving container using 1 - 4 oz. spoodle.
Top with 1 cup of pasta using 1 - 8 oz. spoodles.
Add 1/4 cup of pepper using 1- 2 oz. spoodle.
Add 1/4 cup broccoli florets using 1- 2 oz. spoodle.
Top with 2 ounces of diced chicken.
Cover tightly and date stamp.
Refrigerate until service.

CCP: Hold below 41°F

Step 8

Serve: 2 1/4 cups of Salad.
Each serving is 10.3 Ounces or 293 Grams.

CCP: Hold below 41°F

CCP: Discard cold potentially hazardous foods after four hours if they have not been properly held below 40ºF.

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. m/ma, 1/2 cup dark green vegetable and 1/4 cup red/orange vegetable.

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  • Whole Grain Penne
  • Whole Grain Rotini
  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 23 oz. (677 g)
Servings Per Container 1

Amount Per Serving
Calories 400
Calories from Fat 139.5
% Daily Value*
Total Fat 15.5g
24%
Saturated Fat 3.7g
19%
Trans Fat 0g
Cholesterol 54mg
18%
Sodium 563mg
23%
Total Carbohydrate 48g
16%
Dietary Fiber 7.9g
32%
Sugars 2g
Protein 23.7g
47%

Vitamin A 100%
Vitamin C 49%
Calcium 3%
Iron 30%
Allergy Information: Wheat
*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.