Roasted Veggie and Penne Pasta Side Salad

3 Pounds 2 Ounces Barilla® Whole Grain Penne
6 Pounds Yellow Squash, Fresh
1 Pound 8 Ounces Red Onions, Fresh
2 Tablespoons Ground Basil
2 Teaspoons Ground Oregano
2 Tablespoons Black Pepper, Ground
1 1/2 Cups Canola Oil
4 Pounds Fresh Baby Spinach, RTU
5 Pounds Zucchini Squash, Fresh
5 Pounds 4 Ounces Frozen Carrots, Sliced Coins
2 Tablespoons Garlic Powder
2 Tablespoons Rosemary Leaves
2 Tablespoons Salt
1 1/2 Cups Diced Sweet Red Peppers
1 1/2 Cups White Vinegar

Prior To Day of Service:

Pre-Prep: Pull zucchini and yellow squash from cooler.
Clean vegetables.
Wash hands thoroughly.
Prep: Cut zucchini and yellow squash in half, then slice into half moon shaped pieces.
Pull onions from dry storage. Peel and clean onions.
Wash hands thoroughly.
Cut onion into quarter size pieces.
Pull carrots from freezer.
Pull diced red peppers from dry storage.
Wipe off lids, open and carefully discard lids.
Drain peppers.
Wash hands thoroughly.
Mix all vegetables together in large bowl.
Pull all remaining ingredients except for vinegar and spinach.
Mix all seasonings together.
Wash hands thoroughly.
Toss seasoning with vegetables, add oil and toss again being sure to coat vegetables evenly.
Spread vegetables on unlined sheet pans sprayed with pan coating.

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


Cook: Bake in convection oven at 325⁰F for 30 – 35 minutes or until the vegetables reach 135⁰F and they are tender.

CCP: Heat until an internal temperature is reached of 135°F for 15 seconds.

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
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.


Wash hands thoroughly and put on gloves.
In large food container mix pasta, seasoned vegetables and vinegar. Toss light to mix well.

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

Hold: Cover, date stamp and place in cooler.

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.

Day of Service:

Pre-Prep: Pull serving containers and place at work station.
Pull spinach and pasta/vegetable mix from cooler and place at work station.

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

Prep: Wash hands thoroughly and cover with gloves.
Prep: Place 1/4 cup of spinach in bottom of salad container using a 2 oz. spoodle
Place pasta/vegetable mix on top of spinach using 6 oz. spoodle.
Cover salad and date stamp.
Refrigerate until service.

CCP: Hold below 41°F

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

Serve: 1 cup by volume.
Each serving is 5 Ounces or 141 Grams

CCP: Hold below 41°F


Each serving provides 1/2 oz. eq. whole grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable and 1/4 cup other vegetables.