Italian style pasta salad

100 Servings

Ingredients

Quantity Ingredient
6 gallons WATER
4 pounds SALAMI SAUSAGE FZ
5 pounds CHEESE CHEDDER
1½ pounds CELERY FRESH
5 pounds TOMATOES FRESH
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
6¼ pounds MACARONI; 10 LB
1 ounce SALAD OIL; 1 GAL
1¼ pounds SALAD OIL; 1 GAL
1½ teaspoon PEPPER BLACK 1 LB CN
3¾ pounds OLIVES RIPE #300
¾ cup BASIL SWEET GROUND
1¼ teaspoon OREGANO GROUND
2½ cup VINEGAR CIDER
2 tablespoons SALT TABLE 5LB
1 ounce SALT TABLE 5LB

Directions

1. PREPARE ½ RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). ADD BASIL. SET ASIDE FOR USE IN STEP 4.

2. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD MACARONI OR RIGATONI, STIRRING CONSTANTLY OR UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL JUST TENDER. DRAIN THOROUGHLY.

3. ADD SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO COOKED MACARONI OR RIGATONI. TOSS LIGHTLY.

4. ADD VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; REFRIGERATE AT LEAST 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.

:

NOTE: IN STEP 3, 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPPED CELERY.

1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

1 LB 4 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB CHOPPED FRESH SWEET PEPPERS AND 5 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 5 LB DICED TOMATOES.

Recipe Number: M02900

SERVING SIZE: 1 CUP (6 3

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes