Vegetarian Fiesta Pasta Salad with Spicy Yogurt Dressing

Vegetarian Fiesta Pasta Salad with Spicy Yogurt Dressing

The inspiration

  • Penne, pasta, dry 6 pounds
  • Cherry Tomatoes, fresh, halved 5 pounds
  • Cheese, shredded 3.125 pounds
  • Corn, frozen, cooked and cooled 5 pounds
  • Black Beans, canned, drained 5 pounds
  • Dannon® Lowfat Plain Yogurt 46 ounces
  • Mayonnaise, RF, LS 30 ounces
  • Cumin, ground 2 Tablespoons
  • Chili powder, ground 2 Tablespoons
  • Garlic, granulated 2 Tablespoon
  • Black Pepper, ground 2 teaspoons
  • Salt, kosher 0.5 teaspoons

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. Prep cherry tomatoes and drain and rinse black beans.

4. For corn: reheat frozen corn to 135 degrees. Then cool to below 41 degrees.

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

6. For dressing: whisk Dannon® Lowfat Plain Yogurt, mayonnaise, cumin, chili powder, granulated garlic, black pepper and salt.

7. For one large salad. Mix cooled pasta, cherry tomatoes, cheese, corn and black beans together in a large bowl. Top with dressing. Tip: always best to add dressing a little at time to desired coverage on salad, this will prevent over dressing. Dress salad right before service.

8. To assemble into grab and go salads, add: 1 cup cooked pasta, ¼ cup cherry tomatoes, 2 ounces cheese, ½ cup corn, ¼ cup black beans.

9. Serve 1.5 ounces of with salad drizzled on top or on the side.

10. CCP: Hold cold, below 41 degrees.

Recipe notes:
Add 3.5 pounds of chicken, frozen, diced to the recipe to credit as 2 oz meat/meat alternate, 2 oz grain, ¾ cup vegetables (1/4 cup red/orange, ¼ cup legume, ¼ cup starchy)


Nutrients Per Serving:

Calories 446 Total Fat (gm) 16.5 Dietary Fiber 10
Protein (gm) 20 Saturated Fat (gm) 7 Sodium 428
Carbohydrate (gm) 62 Cholesterol (mg) 31  
 

Makes

50 Servings
1 salad is 2 oz meat/meat alternate, 2 oz grain equivalent, 1/2 cup vegetable (1/4 cup starchy, ¼ cup red/orange)
A great grab and go vegetarian option!