Cranberry Harvest Penne and Veggie Shaker Salad

Recipe courtesy of US Cranberry Marketing Committee.

This fresh and light side salad features Barilla Whole Grain Penne tossed with a savory dressing and is courtesy of the US Cranberry Marketing Committee. Fresh broccoli, carrots and sweet tart USDA dried cranberries add crunch and color to your salad bar.

HACCP Process #3 Complex Food Service

This salad provides 1 oz. eq. whole grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable and 1/8 cup fruit.

6 pounds 4 ounces Barilla Whole Grain Penne
1 quart 2 1/4 cups balsamic vinaigrette
1/2 cup honey-dijon mustard
1 pound 12 ounces fresh broccoli florets, RTU
4 pounds 12 ounces fresh carrots
1 pound 14 ounces USDA dried cranberries, material #100301
12 ounces fresh scallions

Prior to Day of Service

Pre-prep: Clean and sanitize prep area.



  1. Pull Pasta, mustard, dressing and dried cranberries from dry storage.
  2. Wipe off dressing and mustard lids.
  3. In large pitcher whisk together balsamic vinaigrette and dijon mustard.
  4. Cover, date stamp and refrigerate overnight.
  5. Refrigerate dried cranberries overnight.
  6. Wash hands thoroughly.

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

Cook – Boiling method:

  1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
  2. Add pasta to boiling water, return to a boil as quickly as possible.
  3. Cook pasta for 4 minutes.
  4. Drain pasta as quickly as possible
  5. Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.

* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Hold: Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

CCP: Hold below 41°F


Day of Service


  1. Clean and sanitize work area.
  2. Wash hands thoroughly.
  3. Pull carrots and scallions from cooler.
  4. Wash thoroughly and drain.
  5. Wash hands and put on gloves.
  6. Chop carrot into small cubes.
  7. Slice scallions.
  8. Pull from cooler: Pasta, broccoli, dressing and dried cranberries.
  9. Place at work station to set up an assembly line.
  10. Pull 2 full pans and spray lightly with pan spray.

CCP: Prepare foods at room temperature in two hours or less.


  1. Wash hands thoroughly and cover with gloves.
  2. Add 1 gallon plus 2 quarts plus 1 cup of pasta to each pan.
  3. Add 1 quart plus 2.5 cups of vinaigrette to each pan and fold gently to coat pasta.
  4. Fold in 15 ounces of dried cranberries per pan.
  5. Fold in 1 quart plus 2.25 cups of diced carrots to each pan.
  6. Fold in 14 ounces of broccoli florets into each pan.
  7. Sprinkle each pan with 1 cup of sliced scallions.
  8. Cover tightly, date stamp and refrigerate until service.

SOP: Never handle ready to eat foods with bare hands.

CCP: Hold below 41°F

Serve: Use 6 ounce spoodle to serve 3/4 cup salad or serve on a salad bar, using 6 ounce spoodle to portion it.
Each serving weighs 4.7 ounces or 134 grams.