Strawberry Fields Rotini Salad, 2 G

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

This fresh and light entrée salad features Barilla® Whole Grain Rotini tossed with a sweet and savory dressing. Fresh baby spinach, mandarin oranges and fresh strawberries blend with chicken and cheese for a flavorful entrée salad.

HACCP Process #3 Complex Food Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Rotini
  • 9 Pounds 6 Ounces Tyson's Dark Meat Strips w/Grill Marks
  • 1 Quart 2 1/4 Cups Roland's Italian Extra Virgin Olive Oil
  • 1 Quart 2 1/4 Cups Roland's Balsamic Vinegar
  • 1 Quart 2 1/4 Cups Smucker's Strawberry Jam
  • 16 Pounds Fresh Baby Spinach
  • 6 Pounds 4 Ounces Land O Lakes Cheddar Cheese Cubes, R/F
  • 8 Pounds 8 Ounces Roland's Mandarin
  • 5 Pounds Fresh Strawberries


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 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

Prep: Pull mandarin oranges from dry storage.
Wipe off lids, open and carefully discard lids.
Drain oranges and place orange sections in waterproof container.
Cover, date stamp and place in cooler.
Pull olive oil, balsamic vinegar and strawberry jam.
Wash hands thoroughly.
In large pitcher whisk together the oil, vinegar and jam.
Cover tightly, date stamp and place in cooler.

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

CCP: Hold below 41°F

Step 6

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull strawberries from cooler and clean thoroughly.
Wash hands thoroughly and cover with gloves.
Slice strawberries, to yield 3 quarts plus 1/2 cup and cover until assembly.

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

Step 7

Pre-Prep: Pull pasta, fruity vinaigrette, chicken, cheese, spinach, mandarin oranges and strawberries from cooler.
Lay out ingredients for an assembly line.
Pull serving utensils for all ingredients.
Wash hands thoroughly and cover with gloves.

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

Step 8

Prep: Mix fruity vinaigrette with the pasta, tossing gently to coat thoroughly.
Wash hands thoroughly and cover with gloves.
In bottom of entree salad dish place 1 cup of spinach using 8 oz. spoodle.
Top with 1 cup of dressed whole grain rotini using 8 oz. spoodle.
In one corner, add 1.5 oz. chicken strips using 2 oz. spoodle.
In the opposite corner, add 1 oz. cheese cubes (12 pieces).
On left side, add 1/8 cup mandarin oranges using #30 disher.
On right side, add 1/8 cup sliced strawberries using #30 disher.
Cover tightly and date stamp.

Step 9

Hold: Refrigerate until service.

CCP: Hold below 41°F

Step 10

Serve: 2 1/2 cups of salad
Each serving is 13.2 Ounces or 376 Grams.

CCP: Hold below 41°F

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

This salad provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable and 1/4 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 13.2 oz. (376 g)
Servings Per Container 1

Amount Per Serving
Calories 579
Calories from Fat 235.8
% Daily Value*
Total Fat 26.2g
Saturated Fat 7.5g
Trans Fat 0g
Cholesterol 55mg
Sodium 392mg
Total Carbohydrate 66g
Dietary Fiber 7.4g
Sugars 21g
Protein 26g

Vitamin A 63%
Vitamin C 44%
Calcium 25%
Iron 30%
Allergy Information: Wheat, Soy, 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.