Italian Pasta Salad

Portion Size: 1 1/2 cup (12 oz.)
Open Recipe PDFEmail Recipe PDF
Italian Pasta Salad

DIRECTIONS

  1. Cook macaroni in boiling water until al dente, about 8-9 minutes. Drain and rinse with cool water.
  2. Toss turkey, pepperoni, peppers, cucumbers, tomatoes, cheese, and dressing with macaroni.
  3. Chill and hold at 41°F until serving. Portion 1½ c. (12 oz.) into a 12 oz. bowl or clear 12 oz. container.

INGREDIENT

Elbow macaroni, whole grain rich, dry

50 SERVINGS

MEASURE:
WEIGHT: 2 lbs. 10 oz.

100 SERVINGS

MEASURE:
WEIGHT: 5 lbs. 4 oz.

INGREDIENT

All Natural Diced Turkey Breast, ½", #2635-20, thawed

50 SERVINGS

MEASURE:
WEIGHT: 4 lbs. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lbs. 8 oz.

INGREDIENT

Diced Pepperoni Style Seasoned Turkey, ¼", #6424-20, thawed

50 SERVINGS

MEASURE:
WEIGHT: 4 lbs. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lbs. 8 oz.

INGREDIENT

Green bell peppers, diced, ¼", RTU

50 SERVINGS

MEASURE:
WEIGHT: 2 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 4 lbs. 4 oz.

INGREDIENT

Cucumbers, unpared, diced, ¼", RTU

50 SERVINGS

MEASURE:
WEIGHT: 2 lbs. 3 oz.

100 SERVINGS

MEASURE:
WEIGHT: 4 lbs. 6 oz.

INGREDIENT

Cherry tomatoes, whole

50 SERVINGS

MEASURE:
WEIGHT: 4 lbs. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lbs. 8 oz.

INGREDIENT

Cheese, grated Parmesan

50 SERVINGS

MEASURE:
WEIGHT: 1 c.

100 SERVINGS

MEASURE:
WEIGHT: 2 c.

INGREDIENT

Italian salad dressing

50 SERVINGS

MEASURE:
WEIGHT: 1 qt.

100 SERVINGS

MEASURE:
WEIGHT: 2 qt.
NUTRIENTS PER SERVING
Calories 335 cal
Fat 18 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 840 mg
Carbohydrates 24 g
Dietary Fiber 3 g
Protein 22 g
1 serving provides 2 oz. meat/meat alternate, 1 servings bread/grain, and ½ cup vegetable (other).
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Italian Pasta Salad

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 1/2 cup (12 oz.)
 
Italian Pasta Salad

DIRECTIONS

  1. Cook macaroni in boiling water until al dente, about 8-9 minutes. Drain and rinse with cool water.
  2. Toss turkey, pepperoni, peppers, cucumbers, tomatoes, cheese, and dressing with macaroni.
  3. Chill and hold at 41°F until serving. Portion 1½ c. (12 oz.) into a 12 oz. bowl or clear 12 oz. container.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Elbow macaroni, whole grain rich, dry 2 lbs. 10 oz. 5 lbs. 4 oz.
All Natural Diced Turkey Breast, ½", #2635-20, thawed 4 lbs. 12 oz. 9 lbs. 8 oz.
Diced Pepperoni Style Seasoned Turkey, ¼", #6424-20, thawed 4 lbs. 12 oz. 9 lbs. 8 oz.
Green bell peppers, diced, ¼", RTU 2 lbs. 2 oz. 4 lbs. 4 oz.
Cucumbers, unpared, diced, ¼", RTU 2 lbs. 3 oz. 4 lbs. 6 oz.
Cherry tomatoes, whole 4 lbs. 12 oz. 9 lbs. 8 oz.
Cheese, grated Parmesan 1 c. 2 c.
Italian salad dressing 1 qt. 2 qt.
 
NUTRIENTS PER SERVING
Calories 335 cal Fat 18 g Saturated Fat 4 g
Trans Fat 0 g Cholesterol 50 mg Sodium 840 mg
Carbohydrates 24 g Dietary Fiber 3 g Protein 22 g
 
1 serving provides 2 oz. meat/meat alternate, 1 servings bread/grain, and ½ cup vegetable (other).
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
All Rights Reserved | © 2017 Jennie-O Turkey Store, LLC
Call us toll free at: 1-800-328-1756 ext. 7118