TEX MEX PASTA SALAD

Nutrition Facts

Serving Size

1 CUP

Amount Per Serving

Calories 262

% Daily Value

Total Fat 6g

Saturated Fat 1.9g

10%

Cholesterol 11mg

Sodium 615mg

26%

Total Carbohydrate 41.5g

14%

Dietary Fiber 5.2g

21%

Protein 11.2g

22%

Vitamin A 25%

Vitamin C 29%

Calcium 17%

Iron 11%

Total Time

20 min.

Serving & Size

1 CUP

This chuck-wagon salad will make you think your eating on a trail drive with beans, pasta, corn, cheese and tossed with salsa-ranch dressing.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

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

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

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

cooked penne pasta, drained	5 lb.	19 cups
black beans, canned, rinsed, drained	2 lb.	1 qt.
green and red bell pepper, diced	1 lb.	1 qt.
frozen whole kernel corn, thawed	12 oz.	2 cups
green onion, sliced	4 oz.	2 cups

1. In a large bowl toss together pasta, beans, vegetables and scallions.

Pace® Chunky Salsa- Medium 3 cups Jalapeños are king when it comes to Pace® salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.
reduced fat ranch dressing		2 cups
cilantro, minced	2 oz.	1 cups

2. In a bowl mix Salsa, dressing and cilantro. Pour over pasta-vegetable mixture and toss gently to coat thoroughly.

reduced fat Cheddar cheese, shredded

12 oz.

3 cups

3. Stir in cheese. Cover.

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

cilantro, leaves

48 ea.

4. To Serve: Using a #4 scoop, portion 1 cup salad into a salad bowl. Garnish top with cilantro leaves.

Ingredients	Weight	Measure

Pace® Chunky Salsa- Medium