South Seas Penne Pasta Salad
Yield 1,000 Servings
8 - 6 LB BAGS OF PENNE PASTA (Boiled al dente, chilled)
6 # 10 CANS PINEAPPLE TIDBITS (Chilled, Drained, reserve liquid)
6 # 10 CANS DELMONTE TROPICAL FRUIT SALAD (Chilled, Drained, reserve liquid)
3 GALLONS RANCH DRESSING
1 GALLON HONEY MUSTARD DRESSING
1/2 GALLON Szechuan GRILLING SAUCE
1/2 CUP SESAME SEED OIL
1 QUART Teriyaki SAUCE
4 LBS BROWN SUGAR
1 CUP RED PEPPER FLAKES
1/4 CUP WHITE PEPPER
2 LBS ROASTED SESAME SEEDS
Combine all in a new 128 quart ice chest (except reserved liquids and sesame seeds). Refrigerate overnight in a walk-in cooler. The pasta has a tendency to absorb the liquid from the dressings. If you want to make the salad a bit "wetter" then add some of the reserved liquids from the Tidbits and Fruit Salad before plate presentation.
20 LBS FROZEN COOKED SALAD SHRIMP (thawed, washed and drained)
Add the shrimp and gently fold into the pasta.
Set up a buffet serving line, place in bowls that are sitting in a ice bath. THEN sprinkle with the sesame seeds as needed for garnish.
Keith is my best friend. We went through college together and got our Mechanical Engineering degrees from UNO. He is now one of the best pedantic doctors in New Orleans. HE also won this hulla hoop contest!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 -2006 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.