SANTA FE PASTA SALAD

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

Great side dish for grilled fish or chicken.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 249
% Daily Value
Total Fat 7.8g
12%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 218mg
9%
Total Carbohydrate 35.4g
12%
Dietary Fiber 3.3g
13%
Protein 9.5g
19%
Vitamin A 34%
Vitamin C 81%
Calcium 12%
Iron 10%
Total Time

45 min.

Serving & Size

1 CUP

Yields

This spiced up pasta salad uses V8 as a dressing base with Southwest seasonings. Delicious with any pasta or vegetable combination.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 249
% Daily Value
Total Fat 7.8g
12%
Saturated Fat 2.1g
11%
Cholesterol 5mg
2%
Sodium 218mg
9%
Total Carbohydrate 35.4g
12%
Dietary Fiber 3.3g
13%
Protein 9.5g
19%
Vitamin A 34%
Vitamin C 81%
Calcium 12%
Iron 10%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Beverages

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice cups
olive oil 0 1/2  cups
red wine vinegar 0 1/2  cups
chili powder, toasted tbsp.
paprika tbsp.
black pepper, ground tsp.
1. In a large bowl combine juice, olive oil, vinegar, and spices. Mix well.
Weight Measure
frozen whole kernel corn 15 oz. 2 1/2  cups
red bell pepper, diced 15 oz. 2 7/8  cups
green pepper, diced 15 oz. 2 7/8  cups
green onion, sliced cups
cilantro, chopped cups
2. Add corn, peppers, scallions and cilantro. Let mixture stand refrigerated at least 2 hours.
Weight Measure
cooked rotelle (wagon wheel) pasta 60 oz. 16  cups
Parmesan cheese, grated 7 oz. cups
3. Add pasta and cheese to vegetable mixture and toss to coat. 

4.  Using two #8 scoops, portion one cup onto plate.

CCP: Refrigerate below 40°F at least 2 hours before serving.
 
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