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Community library
Pasta Salad
30
Servings
22
Ingredients
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Ingredients
Makes 30 servings- Small cookies 50.0 whole
- Penne pasta 4.0 pound(s)
- Bell Pepper - 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)
- Oil - Olive light 0.333 cup(s)
- Salt (to taste) 1.0 tablespoon(s)
- Pepper (to taste) 1.0 tablespoon(s)
- Balsamic Vinegar 2.0 cup(s)
- Cherries 3.0 pound(s)
- Fruit Leather/ Mixed Nuts 45.0 whole
- Gatorade 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
Nuts
Wheat / Gluten
Poultry
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.
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.
