Turkey, Apple, Cheddar Pasta Salad Shaker

2017-04-18
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Katie Sutton, of Food and Drink Resources, developed several clever pasta shaker salads. They’re a perfect to-go meal that holds well. Assemble them ahead in dome-lidded parfait cups and let each customer add dressing and shake the ingredients to mix.

Turkey, Apple, Cheddar Pasta Salad featured at center of photo. 

Instructions

Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In each cup, layer 1/3 cup apples, 2 Tbsp cheese, 2 Tbsp bacon, 1/4 cup turkey, 1/2 cup pasta, and 1 Tbsp green onion. Cover and refrigerate.

Step 3

Package 1-oz. containers of dressing on the side. Refrigerate with the salad shakers.

Ingredients

  • 1 1/2 lb. Barilla Rotini
  • 8 cups diced Honey Crisp Apples
  • 3 cups shredded cheddar cheese
  • 3 cups cooked, chopped bacon
  • 6 cups julienned roasted turkey
  • 1 1/2 cups diced green onion
  • 1 1/2 cups cider vinaigrette
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Chef Recommended Cuts
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving
Amount Per Serving
Calories 477
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 62mg
21%
Sodium 859mg
36%
Total Carbohydrate 49g
16%
Dietary Fiber 3g
12%
Sugars 28g
Protein 24g
48%
Vitamin A 4%
Vitamin C 83%
Calcium 13%
Iron 10%
Allergy Information:
*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.