Ingredients
6-1/4 lbs spiral or corkscrew pasta
4-1/4 lbs broccoli florets
3-1/2 lbs cauliflower florets
6-1/4 cups cucumber, cut into 1/2 inch pieces
6-1/4 red bell peppers, seeded and cut into 1/2 inch pieces
3 quarts and 1 cup Caesar dressing
4-1/4 cups grated Parmesan cheese
3 lbs cherry tomatoes, halved
1-1/2 cups lemon juice
3 cups parsley, chopped (optional)
Directions
Cook pasta in boiling salted water about 8 minutes or until al dente. Drain and set aside to let cool.
Place broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 3 minutes.
Remove from steamer basket. Rinse under cold water and drain well.
Transfer broccoli and cauliflower to pasta. Add cucumber and bell pepper, then salad dressing and parmesan. Toss.
Add lemon juice and cherry tomatoes just before serving. Sprinkle with parsley if desired.
Serves 100+
Transition Projects Meal Provider Recipes 