Creamy Macaroni Salad, USDA

Ingredients

Water3 gallons
Macaroni, whole grain, elbow(3 pounds, 2 ounces)3.125 pounds
Mayonnaise, low-fat(1 pound, 5⅓ ounces)1.33 pounds
Vinegar, white½ cup
Sugar1 pound
Mustard4 ounces
Bell peppers, red, fresh, diced1 pound
Bell peppers, green, fresh, diced1 pound
Pimientos, canned, diced, drained2 ounces
*Carrots, fresh, shredded(1 pound, 2 ounces)1.125 pounds
*Celery, fresh, diced1 pound
*Onions, red, fresh, diced10 ounces
Salt, kosher1½ teaspoons
Pepper, ground, black or white1 teaspoon
Paprika2 teaspoons

Instructions

  1. Heat water to a rolling boil.
  2. 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:
  3. Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
  4. Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
  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.
  6. 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.
  7. Garnish with paprika.
  8. 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