Southwest Salad with Penne

Barilla Whole Grain Penne provides a hearty bed for a taste of the Southwest with USDA corn, fresh tomatoes and cilantro. USDA black beans and Mexican blend shredded cheese provide the proteins while the dressing gives a kick of spice to this vegetarian entree salad.

HACCP Process #3 Complex Food Service

Each serving of this recipe provides 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable and 1/4 cup starchy vegetable.

12 pounds 8 ounces Barilla Whole Grain Penne
3 cups Water
1 quart 1 cup vegetable oil
1 quart lime juice
1/2 cup ground cayenne pepper
1/4 cup ground cumin seed
1 cup fresh cilantro, cleaned, chopped
3.75 - #10 cans USDA black beans, material #1000359
2.6 - #10 cans USDA sweet corn, material #100313
16 pounds romaine lettuce, RTU, chopped
11 pounds 8 ounces fresh tomatoes, diced, RTU
6 pounds 4 ounces Mexican blend shredded cheese

Prior to Day of Service

Pre-prep: Clean and sanitize prep area.


  1. Pull cilantro from cooler and place all at produce wash station.
  2. Trim and wash well. Let dry thoroughly.
  3. Pull canola oil, lime juice and spices from dry storage .
  4. Wash hands thoroughly and cover with gloves. Separate leaves and stems on cilantro.
  5. Chopped cilantro leaves.
  6. In large bowl whisk oil, lime juice, water, red pepper and cumin together.
  7. Add in cilantro and whisk again.
  8. Cover and set aside.

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


  1. Pull pasta from storage.
  2. Wash hands thoroughly.

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.


  1. Pull beans and corn from dry storage.
  2. Wipe off lids and open carefully discarding lids. Drain both well.
  3. Wash hands thoroughly.
  4. Empty corn and beans into a watertight container.
  5. Add lime vinaigrette.
  6. Fold gently to coat corn and beans.
  7. Cover tightly, date stamp and place in cooler.

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


Day of Service


  1. Clean and sanitize prep area.
  2. Pull serving utensils for all ingredients.

Prep: Pull the pasta, corn and beans mix, romaine lettuce, diced tomatoes and shredded cheese from cooler.
Lay out ingredients for an assembly line.

Prep: Wash hands thoroughly and cover with gloves.

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

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


  1. Place 1 cup chopped romaine in serving container using 1 – 8 ounce spoodle.
  2. Top with 1 cup of pasta using 1 – 8 ounce spoodle.
  3. Add 1/2 cup of the bean and corn mixture using 1 – 4 ounce spoodle.
  4. Add 1/4 cup tomatoes using 1 – 2 ounce spoodle.
  5. Top with 1/4 cup or 1 ounce shredded cheese.
  6. Cover tightly and date stamp.
  7. Refrigerate until service.

CCP: Hold below 41°F.

Serve: 3 cups.
Each serving is 13.75 ounces or 390 grams.

CCP: Hold below 41°F

CCP: Discard cold potentially hazardous foods after four hours if they have not been properly held below 40ºF.