Italian Pasta Salad For 50From dottiet 8 years ago
- 2 1/2 cups cider vinegar shopping list
- 2 1/2 tbsp salt shopping list
- 2 1/2 tbsp (about 7-8 cloves) garlic, fresh, minced (essential that it is very fine) shopping list
- 1 tbsp plus 1/4 tsp dry mustard shopping list
- 2 1/4 tsp dried oregano shopping list
- 1 1/2 tbsp ground black pepper shopping list
- 1 3/4 cups oil, preferably an olive oil blend shopping list
- 4 lbs 6 oz rotini pasta, uncooked shopping list
- 5 lbs 12 oz broccoli bunches (about 5-6 bunches) shopping list
- 2 lbs carrots, sliced shopping list
- 3 lbs (about 18) plum tomatoes, diced or coarsely chopped shopping list
- 1 1/2 cups olives, sliced shopping list
- 4 oz (1 cup) parmesan cheese, grated (good quality) shopping list
How to make it
- Mix vinegar, salt, garlic, mustard, oregano and pepper in a bowl. Slowly pour in oil and whisk to combine.
- Steam the pasta for about 15 minutes or JUST until tender but still firm (DO NOT OVERCOOK; time will be determined by intensity of steamer). Drain. Rinse under cold water until pasta is cold. (Cool from 140 to 70 degrees F within 2 hours and from 70 to 41 degrees F within 4 hours OR Cool from 140 to 41 degrees F within 4 hours)
- Mix the pasta with the rest of the dressing to prevent sticking.
- Cut broccoli crowns into small florets. If you are using the stems, remove 1-2 inches from the tough ends and discard. Peel the remaining stems and slice thinly.
- Steam broccoli, together with the stems if using them, until slightly tender but still bright green on the firm side, about 3 minutes. (CCP: Heat to 140 degrees F or higher.)
- Run under cold water until well chilled. Drain well and add to pasta. (CCP: Cool from 140 to 70 degrees F within 2 hours OR Cool from 70 to 41 degrees F within 4 hours.)
- JUST BEFORE SERVICE:
- Toss pasta with the remaining dressing, broccoli, carrots, plum tomatoes, olives and Parmesan cheese. If necessary, up to 1/2 cup water may be added per 100 servings. (Tossing right before service prevents the pasta from absorbing the dressing and becoming dry.) (CCP: Hold for cold service at 41 degrees F or lower.)
- Source: Fresh From the Farm: The Massachusetts Farm to School Cookbook, Massachusetts Department of Agricultural Resources