Pepperoni Pizza Pasta Bowl
Written By: American Dairy Association Mideast
Recipe Category: Lunch, Grab & Go, Speed Scratch
Cooking Process: #1 No Cook, #2 Same Day Service, #3 Complex Food Preparation
Total Time: 45 minutes
Meal Pattern Contribution: 2 oz eq WGR grain, 2 oz eq m/ma, 3/8 cup red/orange vegetable, 1/8 cup other vegetable
Ingredients
This bowl combines all the flavors of pizza, served chilled. Whole-grain rotini tossed with Italian seasoning is layered with marinara, grape tomatoes, red and green bell peppers, turkey pepperoni and shredded mozzarella. Each bowl delivers 2 oz eq of whole grains, 2 oz eq m/ma, ½ cup vegetable and over 22 grams of protein.
Directions
- Prepare pasta al dente. Do not overcook! Drain in a colander and cool briefly with running water. Once well drained, transfer to a bowl or pan and toss with Italian seasoning.
CCP: No bare hand contact with ready to eat food.
CCP: Hold at 41° F or below.
CCP: No bare hand contact with ready to eat food. - Portion Italian dressing into 1 oz cups with lids.
- In a 16-oz clear shaker salad bowl, layer:
-#30 disher marinara sauce
-#4 disher (1 cup) pasta
-#16 disher grape tomatoes
-#30 disher red bell peppers
-#30 disher green bell peppers
-8 turkey pepperoni slices
-1 1/2 oz mozzarella - Place dressing cup upside down inside domed lid or serve separately. Cover and refrigerate until service.
CCP: Hold and serve at 41° F or below.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
ALLERGENS: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 398
Total Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 34 g
Sodium: 693 mg
Total Carbohydrates: 52 g
Dietary Fiber: 9 g
Total Sugars: 10 g
Added Sugars: 0 g
Protein: 22 g
