Vegetarian Fiesta Pasta Salad with Spicy Yogurt Dressing
Soups, Salads & Dressing
Vegetarian Fiesta Pasta Salad with Spicy Yogurt Dressing
PREP TIME:45 minutes
COOK TIME:30 minutes
SERVINGS:50 Servings 1 salad is 2 oz meat/meat alternate, 2 oz grain equivalent, 1/2 cup vegetable (1/4 cup starchy, ¼ cup red/orange) A great grab and go vegetarian option!
CCP: Cool from 135 to 70 within two hours and cool from 70-below 41 in four hours.
Prep cherry tomatoes and drain and rinse black beans.
For corn: reheat frozen corn to 135 degrees. Then cool to below 41 degrees.
CCP: Cool from 135 to 70 within two hours and cool from 70-below 41 in four hours.
For dressing: whisk Dannon® Lowfat Plain Yogurt, mayonnaise, cumin, chili powder, granulated garlic, black pepper and salt.
For one large salad. Mix cooled pasta, cherry tomatoes, cheese, corn and black beans together in a large bowl. Top with dressing. Tip: always best to add dressing a little at time to desired coverage on salad, this will prevent over dressing. Dress salad right before service.
To assemble into grab and go salads, add: 1 cup cooked pasta, ¼ cup cherry tomatoes, 2 ounces cheese, ½ cup corn, ¼ cup black beans.
Serve 1.5 ounces of with salad drizzled on top or on the side.
CCP: Hold cold, below 41 degrees.
Recipe Notes:
Add 3.5 pounds of chicken, frozen, diced to the recipe to credit as 2 oz meat/meat alternate, 2 oz grain, ¾ cup vegetables (1/4 cup red/orange, ¼ cup legume, ¼ cup starchy)
