Ingredients
| Water | 3 gallons |
| Macaroni, whole grain, elbow(3 pounds, 2 ounces) | 3.125 pounds |
| Mayonnaise, low-fat(1 pound, 5⅓ ounces) | 1.33 pounds |
| Vinegar, white | ½ cup |
| Sugar | 1 pound |
| Mustard | 4 ounces |
| Bell peppers, red, fresh, diced | 1 pound |
| Bell peppers, green, fresh, diced | 1 pound |
| Pimientos, canned, diced, drained | 2 ounces |
| *Carrots, fresh, shredded(1 pound, 2 ounces) | 1.125 pounds |
| *Celery, fresh, diced | 1 pound |
| *Onions, red, fresh, diced | 10 ounces |
| Salt, kosher | 1½ teaspoons |
| Pepper, ground, black or white | 1 teaspoon |
| Paprika | 2 teaspoons |
Instructions
- Heat water to a rolling boil.
- Slowly add macaroni. Stir constantly until water boils again. Cook about 10-12 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step
Dressing: - Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
- Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
- Pour 2-¼ cups (about 1 pound 5-½ ounces) dressing over 1 gallon 2 quarts (about 5 pounds 2 ounces) vegetable and pasta mixture. Stir well.
- Transfer 1 gallon 2 quarts (about 6 pounds 7½ ounces) macaroni salad to a steam table pan (12” x 20” x 2½”).For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Garnish with paprika.
- Portion with a 6 fluid ounce spoodle (¾ cup).
Recipe Notes
CCP: Cool to 40° F or lower within 4 hours.
CCP: Hold at 40° F or below.
Notes:
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
*Please note that this recipe contains differing crediting and serving size amounts. This is due to the expansion of the pasta once it has been cooked.
Yield 50 servings