2 1/2 tbsp (about 7-8 cloves) garlic, fresh, minced (essential that it is very fine)
1 tbsp plus 1/4 tsp dry mustard
2 1/4 tsp dried oregano
1 1/2 tbsp ground black pepper
1 3/4 cups oil, preferably an olive oil blend
4 lbs 6 oz rotini pasta, uncooked
5 lbs 12 oz broccoli bunches (about 5-6 bunches)
2 lbs carrots, sliced
3 lbs (about 18) plum tomatoes, diced or coarsely chopped
1 1/2 cups olives, sliced
4 oz (1 cup) Parmesan cheese, grated (good quality)
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