by Shamrock Foods Nutrition Services Team
Portions: 30 1/2 cup
Try this delicious summer pasta salad from our Shamrock Foods Nutrition Services Team.
Ingredients
- 1 lb Barilla Orzo Pasta
- ½ cup Villa Frizzoni Olive Oil (SF# 3065031)
- 2 lbs Markon First Crop Zucchini Squash, Sliced Thin, Half Moons (SF# 4874731)
- 3 cups Bountiful Harvest Originals Frozen Cut Corn (SF# 4036961)
- ½ cup Katy's Kitchen Mayonnaise (SF# 2566901)
- ¼ cup + 2 tbsp Katy’s Kitchen Lime Juice (SF# 4765161)
- 2 tbsp Markon First Crop Yellow Onions, Minced (SF# 4761781)
- 1 tsp Katy's Kitchen Chili Powder (SF#4606721)
- 2 cups Markon Ready-Set Serve Fresh Cilantro, Chopped (SF# 1926803)
- 4 oz Cobblestreet Market Goat Cheese Crumbles (SF# 3485511)
- 1 tsp Katy’s Kitchen Sea Salt (SF# 4994511)
- 1 tsp Katy's Kitchen Ground Black Pepper (SF# 4612451)
Instructions
- Cook orzo for 1 minute less than the time indicated on manufacturer packaging. Drain pasta.
- Place orzo flat on sheet trays or in hotel pans and *cool in refrigerator.
- In large skillet, add 2 tbsp oil, corn, and zucchini; cook until slightly charred. Set aside.
- In large bowl, whisk mayonnaise, remaining oil, lime juice, onion, chili powder, cilantro, salt, and pepper.
- Add goat cheese, cooled orzo, and vegetables; toss to coat.
- *Chill until ready to serve.
- Serve 1/2 cup or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
*All Cold Holding- All foods should be held 41 degrees F or below.
**All Hot Holding- All foods should be held at 135 degrees F or above.
Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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