4 pounds Pasta, rotini noodles
1 pint 1/2 cup Kikkoman Lime Ponzu Citrus Seasoned Dressing and Sauce
1 cup Olive Oil
1/2 cup Lemon juice
1 tablespoon Oregano, ground
1/8 cup Dijon mustard
1 pint Parmesan cheese, grated
1/8 cup Garlic, peeled, fresh, cooked
1 pound Red onion
3 pounds Cucumber, fresh
6 pounds Cherry tomatoes
4 ounces Basil, fresh
Prepare pasta up to one day in advance.
Using a steamer, tilt skillet, or stovetop cook pasta, until al dente. Do not overcook. Immediately chill pasta after cooking by running under cold water or plunging into an ice bath. Do not allow pasta to sit in water, or it will continue to absorb water and become mushy.
Chill, cover, and refrigerate pasta until ready to mix with other ingredients.
In a mixing bowl whisk to combine Kikkoman Lime Ponzu Citrus Seasoned Dressing and Sauce, olive oil, lemon juice, oregano, dijon mustard, parmesan cheese, and minced garlic.
Wash, peel, and finely mince red onion. Place onion in a mixing bowl or deep steam table pan which will hold finished pasta salad.
Wash and dice cucumber. Add the cucumber to the bowl or pan with the onion. Wash the cherry tomatoes and cut in each in half. Add to bowl or pan with the other vegetables.
Add cooked pasta to pan with vegetables, then pour dressing over. Toss well to coat the pasta in the dressing.
Taste pasta salad and adjust seasoning if needed.
Just before serving, chiffonade basil and sprinkle on top as a garnish. Do not do this in advance, as it will discolor.
Pasta salad is best when served on the same day that it is prepared.
CCP: No bare hand contact with ready-to-eat foods.
|Serving Size||1 Serving Provides|
|1 portion||1 cup