Pasta Salad To-Go

30 servings
Fresh parsley
1.0 bunch(es)
Balsamic Vinegar
2.0 cup(s)
Pepper (to taste)
1.0 tablespoon(s)
Salt (to taste)
1.0 tablespoon(s)
Olive Oil
0.333 cup(s)
Pine Nuts
0.5 cup(s)
Italian Seasoning
2.0 tablespoon(s)
Olives - Kalamata
2.0 cup(s)
Marinated Artichoke hearts
1.0 jar(s)
Bell Peppers - Tri colored
3.0 whole
Penne pasta
4.0 pound(s)
Cookies Individual
30.0 whole
granola bars fruit & nut
30.0 whole
Mandarin Oranges
30.0 whole
Food Container
30.0 whole
30.0 whole
60.0 whole
Lunch Box
30.0 whole
Chips Individual
30.0 whole
30.0 whole
Bottled Water
30.0 whole
Salt Packet
30.0 whole
Pepper Packet
30.0 whole
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.
Pack individual containers of pasta salad.
Load packaged pasta and mandarin orange, cookies, chips, granola bar, fork, napkin, mint into box for take away.