Pasta Salad

30 servings
Small cookies
50.0 whole
Penne pasta
4.0 pound(s)
Bell Peppers - Tri colored
3.0 whole
Marinated Artichoke hearts
1.0 jar(s)
Olives - Kalamata
2.0 cup(s)
Frozen Peas
1.0 cup(s)
Italian Seasoning
2.0 tablespoon(s)
Pine Nuts
0.5 cup(s)
Olive Oil
0.333 cup(s)
Salt (to taste)
1.0 tablespoon(s)
Pepper (to taste)
1.0 tablespoon(s)
Balsamic Vinegar
2.0 cup(s)
Fresh parsley
1.0 bunch(es)
3.0 pound(s)
Fruit Leather/ Mixed Nuts
45.0 whole
Lemonade (Dry)
10.0 ounce(s)
La Croix/ Soda
27.0 can(s)
Peanut Butter
0.3 jar(s)
Jam (Raspberry)
0.3 jar(s)
Whole Wheat Bread Loaf
0.5 whole
Hawaiian Rolls
1.0 bag(s)
Whipped Butter
1.0 package(s)
Chicken Strips (grilled)
5.0 pound(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

Dice red onion and marinate in balsamic vinegar so that all the onion is submerged. Best to marinate for 24 hours if possible.
Boil Pasta until al dente, do not overcook! As soon as done, toss generously with olive oil until coated and not sticking season with salt & pepper.
While pasta is boiling, dice bell pepper, marinated artichoke hearts and kalamata olives.
Dice fresh parsley and set aside.
Combine pasta with bell pepper, artichoke hearts, olives, marinated onion. Watching for proper ratio of ingredients.
Set aside 3-4 portions for vegetarian/vegan.
Dice cooked chicken breast into bite size pieces and toss with non-veggie pasta salad.
Lightly toast pine nuts in saute pan - do not walk away from pan or they will burn!
Top both meat and veggie with toasted pine nuts and fresh parsley.
Put in clear cambro containers and secure lids. Veggie can go in small cambro or rubbermaid.
Take to office for day of trip morning departure.