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Southwest Pasta Salad with Mucho Queso Jalapeño Cheese Sauce

Yield: 35 servings | Serving Size: 1 salad [two #2 scoops]
Child Nutrition: 1 meat/meat alternate, 2 oz. eq. grain, 1/4 cup vegetable (other), 1/4 cup vegetable (legumes) | HACCP Process III.

Southwest Pasta Salad recipe

Ingredients

  • 54 ounces (9 cups) | Frozen corn with peppers and onions, thawed
  • 26 ounces (3 cups) | Salsa
  • 8 ounces (1 cup) | Water

Preparation

STEP 1

Cook macaroni to al dente according to package directions; drain. Set aside.

STEP 2

Combine macaroni and all remaining ingredients in large bowl. Refrigerate immediately.

CCP: Maintain cold food at 41°F or below

STEP 3

To serve, use two #6 scoops and portion into desired serving containers. Consume within 3 days of preparation.


Recipe Tips

Tip #1

Serve with Land O Lakes® Cheese Cubes for additional M/MA.

Tip #2

Serve in bento box with other meal components such as 1/2 cup cut-up apples and 1 ounce LAND O LAKES® Cheese Cubes.

Tip #3

For more flavor, add desired amount of no-sodium Mexican seasoning to the pasta salad.


Nutritional Information

  • Serving Size1 salad [two #2 scoops]
  • Calories454 calories
  • Fat 13 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 31 milligrams
  • Sodium 792 milligrams
  • Carbohydrates 63 grams
  • Dietary Fiber 6 grams
  • Sugars 5 grams
  • Protein 19 grams
  • Vitamin A 255 IU
  • Vitamin C 1 milligrams
  • Calcium 334 milligrams
  • Iron 3.33 milligrams

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