This pasta salad combines vegetables, Pace® Picante, and creamy garlic salad dressing to showcase this widely-loved side dish that can served all day.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|creamy garlic salad dressing||18 oz.||2 cups|
|cooked rotini (spiral) pasta||45 oz.||3 qt.|
|cooked turkey||4.5 lb.|
|zucchini||17 oz.||1 qt.|
|red bell pepper||16 oz.||3 cups|
|frozen whole kernel corn||17 oz.||3 cups|
|fresh parsley||2 oz.||1 cups|
|fresh parsley||1 oz.||0 1/2 cups|
|1. In bowl whisk together Picante Sauce and dressing; cover. CCP: Refrigerate below 40°F at least 2 hours before using as directed.|
|2. In full-size hotel pan gently toss together pasta, turkey (or chicken), pepper, zucchini, corn and parsley (or cilantro). Gently stir in Picante-garlic dressing to mix. Cover. CCP: Refrigerate below 40°F at least 2 hours before using as directed.|
|3. To Serve: Garnish each 1-cup serving with a sprinkle of minced parsley or cilantro.|