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Community library
Pasta Salad To-Go
30
Servings
23
Ingredients
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Ingredients
Makes 30 servings- Vinegar Balsamic 2.0 cup(s)
- Pepper (to taste) 1.0 tablespoon(s)
- Salt (to taste) 1.0 tablespoon(s)
- Oil - Olive light 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 Pepper - 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
- forks 30.0 whole
- napkins 60.0 whole
- Lunch Box 30.0 whole
- Chips Individual 30.0 whole
- Mints 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
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.
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.
