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Pizza Pasta Salad with Shredded Mozzarella Cheese

Yield: 24 servings | Serving Size: 1 salad
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain, 1/4 cup vegetable (dark green), 1/4 cup vegetable (red orange) | HACCP Process III.

Pizza Pasta Salad recipe

Ingredients

  • 48 ounces (12 cups cooked) | Uncooked dried spaghetti, broken into thirds, cooked and drained according to package directions
  • 24 ounces (6 cups) | Land O Lakes® Shredded Mozzarella Cheese
  • 2 pounds | Turkey pepperoni, diced
  • 24 ounces (6 cups) | Tomatoes, diced
  • 24 ounces (6 cups) | Bell peppers, diced

Preparation

STEP 1

Set up desired salad containers in assembly-line fashion. Portion into each container:

1/2 cup spaghetti
1 ounce Shredded Mozzarella Cheese
1.3 ounces pepperoni
1/4 cup tomato
1/4 cup bell pepper

STEP 2

Cover containers with lids. Refrigerate immediately.

CCP: Maintain cold food at 41°F or below

STEP 3

Serve with desired dressing. (We recommend reduced-fat Italian salad dressing.*)


Recipe Tips

Tip #1

*Salad dressing not reflected in current nutrition. Including a dressing will require new nutrition.

Tip #2

Substitute the tomato and green bell pepper as desired (any bell pepper variety will work) or use other vegetables from your inventory. Any substitutions are not reflected in current nutrition and would require new nutrition.


Nutritional Information

  • Serving Size1 salad
  • Calories335 calories
  • Fat 10 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 40 milligrams
  • Sodium 511 milligrams
  • Carbohydrates 40 grams
  • Dietary Fiber 3 grams
  • Sugars 4 grams
  • Protein 20 grams
  • Vitamin A 893 IU
  • Vitamin C 37 milligrams
  • Calcium 223 milligrams
  • Iron 1.75 milligrams

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