California Cobb Salad with Rotini

Spanish version 2014-09-12
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Adding Barilla® Whole Grain Rotini to a classic salad is an easy addition that supports the healthy fat of avocado and crunch of fresh greens with egg and turkey as the lean proteins. Speed scratch simple all in one entrée salad bursting with flavor.

HACCP Process #3 Complex Food Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Rotini
  • 12 Pounds 8 Ounces Turkey Breast, Diced
  • 4 Dozen plus 2 Eggs Hard Cooked Eggs, Extra Large
  • 18 Pounds 4 Ounces Fresh Avocados, 48 Count
  • 11 Pounds 8 Ounces Fresh Tomatoes, Diced, RTU
  • 16 Pounds Romaine Lettuce, Chopped, RTU
  • 100 - 1.5 oz. Ranch Dressing Pouches


Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull Pasta from dry 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 diced turkey from freezer
Place pouches of turkey on sheet pan in a single layer to thaw, date stamp.
Place turkey 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.
Pull egg from cooler and place at workstation.
Wash hands thoroughly and cover with gloves.
Slice eggs and place each shingled together on a full sheet pan covered with parchment paper.
Cover with parchment paper until assembly.

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

Step 6

Prep: Pull avocados from cooler and wash well at produce sink.
Place cleaned avocados at work station.
Wash hands thoroughly and cover with gloves.
Cut avocados in half and remove pit.
Slice each 1/2 in skin, then remove and gently shingle slices on parchment paper covered full sheet pan.
Cover with parchment paper until assembly.

Step 7

Pre-Prep: Pull serving utensils for all ingredients and salad containers and place at work station.
Pull pasta, romaine, diced tomatoes and turkey from cooler.
Place all at work station, setting up an assembly line.
Wash hands thoroughly and cover with gloves.

Step 8

Prep: Place 1 cup chopped romaine in serving container using 8 oz. spoodle.
Top with 1 cup of whole grain rotini pasta using 8 oz. spoodle.
Add 1/2 hard cooked sliced egg.
Top with 1/4 cup avocado (about 3 slices 3/8" thick by 3 - 3.5"), fanning slices as possible.
Add 1/4 cup tomatoes using 2 oz. spoodle.
Top with 2 ounces of diced turkey using 2 oz. spoodle.
Cover tightly and date stamp.
Refrigerate until service.

CCP: Hold below 41°F

Step 9

Serve: 1 entrée salad with 1.5 oz. ranch dressing pouch.
Each serving is 13.9 ounces or 395 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 provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable and 1/4 cup other vegetable.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 13.9 oz. (395 g)
Servings Per Container 1

Amount Per Serving
Calories 579
Calories from Fat 315
% Daily Value*
Total Fat 35g
Saturated Fat 5.7g
Trans Fat 0g
Cholesterol 133mg
Sodium 668mg
Total Carbohydrate 50g
Dietary Fiber 10.1g
Sugars 2g
Protein 22g

Vitamin A 92%
Vitamin C 19%
Calcium 6%
Iron 27%
Allergy Information: Wheat, Egg
*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.