Honey Pear Salad

Recipe from Allen ISD as part of the 2016-2017 “For the Love of Pasta” promotion.

A delicious honey pear salad, perfect for summertime.

5 ounces dry, Barilla Whole Grain Penne Pasta
5 ounces baby spinach
20 ounces dried cranberries
5 ounces shredded mozzarella cheese
4 1/2 ounces honey
2 1/4 balsamic vinegar
40 ounces pears, sliced, canned in pear juice
Instructions

HAACP: PROCESS 2 – COOK & SAME DAY SERVE
Note: 5 ounces of dry pasta will yield enough for 25 servings; pasta may be prepared the day before, if desired.
Drain pears and measure out 40 ounces; set aside with pasta.

  1. Measure out dried cranberries, mozzarella.
  2. Toss pasta, pears, cranberries and mozzarella together.
  3. Add spinach and honey-balsamic vinaigrette last, and toss gently.
  4. Using a 4 ounce spoodle, scoop a level portion and place into a clear, square ivex and serve.

CCP: Hold foods at 41 degrees or cooler.