Greek Bean & Veggie Pasta Salad

DAY PRIOR TO SERVICE:

1. Prepare the Lemony-Dill Yogurt Sauce and hold, wrapped, labeled, and dated in the cooler.

Hold at 41°F or below.

2. Prepare the Penne Pasta following instructions for cooling and serving cold pasta. Hold, wrapped, labeled, and dated in the cooler.

Hold at 41°F or below.

No bare hand contact with ready to eat food.

3. Rinse all the canned beans in cold water and drain well.
4. Place the beans in a large mixing bowl. Prepare the Greek Vinaigrette and pour over beans. Stir to combine.
5. Store the beans, wrapped, labeled, and dated in the cooler overnight, allowing flavors to meld and intensify.

DAY OF SERVICE:

1. Wash tomatoes, cucumbers, celery, onion, and parsley under cool running water.
2. Using vegetable dicer, dice tomatoes, cucumbers, and red onion. Place all in a large mixing bowl.
3. Small dice celery and place with other veggies in mixing bowl.
4. Drain the black olive slices and banana pepper rings. Add to mixing bowl with other veggies.
5. Remove leaves from parsley and discard stems. Chop the parsley leaves and set aside separate from other veggies.

TO SERVE:

1. Using a large mixing bowl, gently toss the pasta and seasoned beans to combine.
2. Next, fold the veggies into the dressed beans and pasta.
3. Portion 2 cups Pasta with Veggies & Beans into a serving container. Next, drizzle with 1/4 cup Lemony-Dill Yogurt sauce and sprinkle with chopped parsley.
4. Hold cold for service.

Hold at 41°F or below.