Aurora Catering's

South Seas Penne Pasta Salad
Yield 1,000 Servings

Ingredients

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
Dr. Keith Perrin, Children's Hospital New Orleans1/2 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

Method
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.

Alternate Method
20 LBS FROZEN COOKED SALAD SHRIMP (thawed, washed and drained)

Add the shrimp and gently fold into the pasta.

Plate Presentation
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.

Chef's Notes:
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!!

to Home Cookin' Page or Return to Table of Contents

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.