Zesty Pasta Salad

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Sample caption for social media, emails, or websites: 

✨NEW ✨menu item: Zesty Pasta Salad 🌱

This delicious climate-friendly meal is good for you AND the planet. 🌏

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Sample caption for social media, emails, or websites: 

✨NEW ✨menu item: Zesty Pasta Salad 🌱

This tasty meal has 103X fewer carbon emissions vs beef pasta salad. Good for you and the planet! 🌏

Click here to download hi-res graphic with logos.

Click here to download hi-res graphic without logos.

 


Zesty Pasta Salad

This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.

Click here to view and download the PDF version of this recipe.

Process #2 – Same day service

Skill level: Intermediate

Servings: 50

Ingredients

¾ gallon + ½ cup (1 ½ -#10 cans)Diced tomatoes, canned, drained
1 ½ quarts + ¼ cup (1-#10 can) Great Northern Beans, drained, rinsed
1 ½ pounds Carrots, shredded
1 quart + 1 cup Italian dressing, prepared
4 pounds 6 ounces Bean Pasta, dry (each serving: 1.4 ounces dry)
¾ cup Olive oil

Optional:
1 pint Green onions, diced
1 ½ pints Green bell peppers, diced

Servings: 100

Ingredients

1 ½ gallons + 1 cup (3-#10 cans) Diced tomatoes, canned, drained
¾ gallon + ½ cup (2-#10 cans) Great Northern Beans, drained, rinsed
3 pounds Carrots, shredded
2 ½ quarts Italian dressing, prepared
8 pounds 12 ounces Bean Pasta, dry (each serving: 1.4 ounces dry)
1 ½ cups Olive oil

Optional:
1 quart Green onions, diced
1 ½ quarts Green bell peppers, diced

Preparation

HACCP – Standard Operating Procedure – Use hand washing procedures before starting the recipe.

  1. Prepare bean pasta accordingly. Boil for approximately 10 minutes and add carrots to the water. Cook another 3-5 minutes, until pasta is cooked through.
  2. Rinse pasta with cool water and toss with olive oil in a large bowl.
  3. Add tomatoes, green onions, green peppers, white beans and Italian dressing to the pasta. Combine thoroughly.
  4. Cover and refrigerate until meal service.

HACCP Critical Control Point: Hold at internal temperature of 40°F or below.

Serving information

Serve 1 cup of pasta to provide 2 ½ meat/meat alternates and 3/8 cup red/orange vegetables.

Or

Serve ½ cup pasta to provide 1 ¼ meat/meat alternates and ⅛ cup vegetable component.

Nutrition information per 1 cup serving

Calories: 358 Total Fat: 6g Saturated Fat: 1g Carbohydrate: 56g (16g fiber) Protein: 19g Sodium: 335 mg

Go to the K-12 Climate-Friendly Meals Resource Center