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Yield 400- 2/3c srvngs

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Servings: 400
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Ingredients

Cost per serving $0.63 view details

Directions

  1. Cook macaroni in boiling water until just tender. Rinse until cold H2O, drain and transfer to a large mixing bowl. Stir in the olive oil and coat well.
  2. Meanwhile, cook vegetables until just tender. Drain, cut into bite-sized pieces. Let cool.
  3. Add cooled vegetables, onions, olives, and parsley to cooled pasta. Mix well.
  4. To make the dressing, you may need to make several batches. Put tomato paste, pesto oil in a food processor or blender. Blend, scraping often, until fairly smooth.
  5. Add vinegar, and yogurt. Blend again. Pour dressing over pasta-vegetable mixture.
  6. Shortly before serving, stir in tomatoes and mix well.
  7. Cover; refrigerate at least 3 hours or until flavors are well blended. Keep refrigerated until ready to serve.
  8. CCP: Hold for service at 41 F. or lower.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 167g
Recipe makes 400 servings
Calories 381  
Calories from Fat 237 62%
Total Fat 26.44g 33%
Saturated Fat 4.4g 18%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 117mg 5%
Potassium 345mg 10%
Total Carbs 30.58g 8%
Dietary Fiber 3.4g 11%
Sugars 3.8g 3%
Protein 7.29g 12%

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