BLT Pasta Salad with Yogurt Dressing

BLT Pasta Salad with Yogurt Dressing

The inspiration

  • 3.5 pounds Spinach, baby
  • 3.5 pounds Penne, pasta, dry
  • 4.5 pounds Cherry Tomatoes, fresh, halved
  • 1 pound Cheese, shredded
  • 25 ounces Bacon, cooked, LS
  • 37 ounces Dannon® Lowfat Plain Yogurt
  • 8.5 ounces Mayonnaise, RF, LS
  • 4 ounces Vinegar, white
  • 2 Tablespoons Dill, dried
  • 1 Tablespoon Garlic, granulated
  • 1 Tablespoon Onion, granulated
  • 1 Teaspoon Black Pepper, ground
  • 1.5 Teaspoons Salt, kosher

The Technique

1. Cook pasta according to directions and cool.

2. CCP: Cool from 135 to 70 within two hours and cool from 70-below 41 in four hours.

3. Mix Dannon® Lowfat Plain Yogurt through salt together in a large mixing bowl. Let sit overnight to maximize flavor and thicken slightly.

4. To assemble add: 1/2 cup cooked pasta, ½ cup baby spinach, ¼ cup cherry tomatoes, 0.25 ounces cheese, 0.5-ounce cooked bacon to a boat or bowl.

5. Serve with 1 ounce of salad dressing drizzled on top or on the side.

6. CCP: Hold cold, below 41 degrees.

Recipe notes: Dressing makes 50 ounces of dressing.
Optional serving style is to mix salad ingredients in a large bowl with dressing and serve immediately.


Nutrients Per Serving:

Calories 227 Total Fat (gm) 8 Dietary Fiber 5
Protein (gm) 10 Saturated Fat (gm) 3 Sodium 321
Carbohydrate (gm) 28 Cholesterol (mg) 24  
 

Makes

50 Servings
1 salad is 0.25 oz meat/meat alternate, 1 oz grain equivalent, 1/2 cup vegetable (1/4 cup red/orange and ¼ cup dark leafy green)