Menu Ideas
Italian Lentil Penne Pasta Salad (K-12)
Toss Lentil Penne with carrots, broccoli, pepperoni and cheese in Italian dressing for a delicious, protein-packed entrée perfect for K-12.
Yield: 100, 1 1/2 cup (7.2 oz) each portionsFEATURED FOOD
INGREDIENTS
-
12 lb + 8 ozLentil Penne, dry
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2 lb + 9 ozCarrots, raw, shredded
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4 lb + 6 ozBroccoli, fresh, chopped
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3 lb + 12 ozBlack olives, canned, sliced
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7 lb + 11 ozPepperoni, thawed, sliced, cut into quarters
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3 lb + 2 ozMozzarella cheese, lite, shredded (USDA or commercial)
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3 qt + 0.5 cupItalian dressing, reduced calorie, prepared
INSTRUCTIONS
- 1. Using a large pot, boil 12 1/2 gallons of water. Cook pasta for 11 minutes. Stir frequently. Strain and rinse with cold water immediately. OR: Using 2 - 12” x 20” x 4” steamtable pans, add enough hot water to cover pasta by 1/2-inch or more and stir. Steam uncovered 18-21 minutes (to desired tenderness), strain immediately, rinse with cold water. Cool in the refrigerator.
- 2. Combine pasta, carrots, broccoli, olives, pepperoni, and cheese.
- 3. Toss with dressing to coat. Serve chilled.
NUTRITIONAL INFORMATION
Serving Size 1.5 cup
| Amount Per Serving | ||
|---|---|---|
| Calories 378 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 12g | 18% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 726mg | 30% | |
| Total Carbohydrate 45g | 15% | |
| Dietary Fiber 4g | 0% | |
| Sugars 1g | ||
| Protein 22g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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