Cranberry Harvest Penne & Veggie Shaker Salad

Spanish version 2015-04-24
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This fresh and light side salad features Barilla® Whole Grain Penne tossed with a savory dressing and is courtesy of the US Cranberry Marketing Committee. Fresh broccoli, carrots and sweet tart USDA dried cranberries add crunch and color to your salad bar.

HACCP Process #3 Complex Food Service


  • 6 Pounds 4 Ounces Barilla® Whole Grain Penne
  • 1 Quart 2 1/4 Cups Balsamic Vinaigrette
  • 1/2 Cup Honey-Dijon Mustard
  • 1 Pound 12 Ounces Fresh Broccoli Florets, RTU
  • 4 Pounds 12 Ounces Fresh Carrots
  • 1 Pound 14 Ounces USDA Dried Cranberries, Material #100301
  • 12 Ounces Fresh Scallions


Step 1

Prior To Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull Pasta, mustard, dressing and dried cranberries from dry storage.
Wipe off dressing and mustard lids.
In large pitcher whisk together balsamic vinaigrette and dijon mustard.
Cover, date stamp and refrigerate overnight.
Refrigerate dried cranberries 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

Day of Service:

Pre-Prep: Clean and sanitize work area.
Wash hands thoroughly.
Pull carrots and scallions from cooler.
Wash thoroughly and drain.
Wash hands and put on gloves.
Chop carrot into small cubes.
Slice scallions.
Pull from cooler: Pasta, broccoli, dressing and dried cranberries.
Place at work station to set up an assembly line.
Pull 2 full pans and spray lightly with pan spray.

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

Step 5

Prep: Wash hands thoroughly and cover with gloves.
Add 1 gallon plus 2 quarts plus 1 cup of pasta to each pan.
Add 1 quart plus 2.5 cups of vinaigrette to each pan and fold gently to coat pasta.
Fold in 15 oz. of dried cranberries per pan.
Fold in 1 quart plus 2.25 cups of diced carrots to each pan.
Fold in 14 oz. of broccoli florets into each pan.
Sprinkle each pan with 1 cup of sliced scallions.
Cover tightly, date stamp and refrigerate until service.

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

CCP: Hold below 41°F

Step 6

Serve: Use 6 oz. spoodle to serve 3/4 cup salad or serve on a salad bar, using 6 oz. spoodle to portion it.
Each serving weighs 4.7 ounces or 134 grams.

This salad provides 1 oz. eq. whole grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable and 1/8 cup fruit.

Chef Recommended Cuts
  • Whole Grain Penne
  • Whole Grain Rotini
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  • Love Pockets

  • Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu

  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 4.7 oz. (134 g)
Servings Per Container 1

Amount Per Serving
Calories 183
Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 210mg
Total Carbohydrate 32g
Dietary Fiber 4.2g
Sugars 9.8g
Protein 4.4g

Vitamin A 55%
Vitamin C 14%
Calcium 1%
Iron 10%
Allergy Information: Wheat, Soy
*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.