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Italian Style Pasta Salad

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CATEGORY CUISINE TAG YIELD
Dairy Italian 100 Servings

INGREDIENTS

6 ga WATER
4 lb SALAMI SAUSAGE FZ
5 lb CHEESE CHEDDER
1 1/2 lb CELERY FRESH
5 lb TOMATOES FRESH
1 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
6 1/4 lb MACARONI; 10 LB
1 oz SALAD OIL; 1 GAL
1 1/4 lb SALAD OIL; 1 GAL
1 1/2 ts PEPPER BLACK 1 LB CN
3 3/4 lb OLIVES RIPE #300
3/4 c BASIL SWEET GROUND
1 1/4 ts OREGANO GROUND
2 1/2 c VINEGAR CIDER
2 tb SALT TABLE 5LB
1 oz SALT TABLE 5LB

INSTRUCTIONS

1.  PREPARE 1/2 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900).  ADD
BASIL.  SET ASIDE FOR USE IN STEP 4.
2.  ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.  SLOWLY ADD MACARONI
OR RIGATONI, STIRRING CONSTANTLY OR UNTIL WATER BOILS AGAIN.  COOK 15
MINUTES OR UNTIL JUST TENDER.  DRAIN THOROUGHLY.
3.  ADD SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO
COOKED MACARONI OR RIGATONI.  TOSS LIGHTLY.
4.  ADD VINEGAR AND OIL DRESSING.  TOSS LIGHLTY.  COVER; REFRIGERATE AT
LEAST 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED.  KEEP REFRIGERATED UNTIL
READY TO SERVE.
  :
NOTE:  IN STEP 3, 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
CHOPPPED CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
1 LB 4 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB CHOPPED
FRESH SWEET PEPPERS AND 5 LB 2 OZ FRESH TOMATOES A.P. WILL
YIELD 5 LB DICED TOMATOES.
Recipe Number: M02900
SERVING SIZE: 1 CUP (6 3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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