Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
10 Portions
Sides / Chilled Pasta Salads
Cook 1 lb. small pasta in boiling salted water until tender. Drain in a colander and immediately rinse thoroughly under cold running water until fully chilled. Drain well to remove all excess moisture.
In a large mixing bowl, whisk together 1½ cups mayonnaise, 2–3 tsp. RC No Added MSG Liquid Vegetable Consommé Prep, 2–3 Tbsp. pickle relish, 1½ tsp. Dijon mustard, ½ tsp. Worcestershire sauce, 1 tsp. chopped garlic, and salt and pepper to taste. Fold in 1 julienned red pepper, 1 julienned green pepper, 1 small diced red onion, 2 small diced celery ribs, and 2 Tbsp. chopped parsley.
Add the cooled, drained pasta to the vegetable mayonnaise dressing mixture. Toss thoroughly until all pasta and vegetables are evenly coated.
Cover tightly and chill in the refrigerator for at least 2 hours before service to allow the flavors to meld completely. Serve chilled on buffet lines or as a deli side dish.
Consommé Dressing Secret: Incorporating RC No Added MSG Liquid Vegetable Consommé Prep directly into the mayonnaise dressing infuses concentrated, savory mirepoix depth without diluting the creamy texture.
Deli Holding Stability: Rinsing the pasta thoroughly under cold water removes loose surface starches, preventing the pasta from absorbing all the mayonnaise and turning dry during extended cold display holding.
Proteins & Add-ins: Easily customize this base pasta salad for catering menus by adding diced ham, hard-boiled eggs, sharp cheddar cubes, or cooked bay shrimp.
