Category

Pasta & Macaroni Salad

In Pasta & Macaroni Salad, Prepared Salads

Grilled Honey Halloumi Pasta Salad

Grilled Honey Halloumi Pasta Salad

Yield: 20 each 6 oz sides

Ingredients:

  • 8 lbs Reser’s® Italian Pasta Salad (71117.14759)
  • 20 each 2 oz Halloumi cheese pieces
  • 2 oz Basil leaves, stems removed 
  • 5 oz Baby spinach
  • 1 cup Almonds, sliced and toasted
  • 1 ¼ cup Honey 
  • Avocado oil to brush cheese to grill

Directions:

  1. In a large bowl, mix the Reser’s Italian Pasta Salad with the basil, baby spinach, and toasted almonds.
  2. Let the pasta mixture marinate 4-5 hours before serving.
  3. Heat a grill and brush Halloumi cheese pieces with avocado oil.
  4. Grill on each side and set aside to keep warm.
  5. To serve, fill the salad into a serving bowl.
  6. Slice the Halloumi on the bias and place atop pasta salad.
  7. Drizzle the cheese with 1 Tbsp honey per serving to finish.
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In Pasta & Macaroni Salad, Prepared Salads

Parmesan Chili Crisp Macaroni Salad

Parmesan Chili Crisp Macaroni Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with the shredded Parmesan and green onions.
  2. To serve, place the macaroni salad onto an entrée plate, and top with 1 Tbsp of chili garlic crisp, drizzling some of the oil around the plate.
  3. Pair with dry-rubbed and grilled chicken wings.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Mushroom Korean Noodle Salad

Sesame Mushroom Korean Noodle Salad

Yield: 8 each entrée salad servings

Ingredients:

  • 5 lbs Stonemill Kitchens® Korean Noodle Salad (71117.18503)
  • 1 lb King Oyster mushrooms, halved lengthwise
  • 1 Tbsp Ginger, peeled and finely minced
  • ¼ cup Canola oil
  • ¼ cup Soy sauce
  • ¼ cup Sesame oil
  • Toasted sesame seeds for garnish
  • ½ cup Green onions, thinly sliced

Directions:

  1. For the Mushroom Marinade, whisk together the ginger, canola oil, soy sauce, and sesame oil.
  2. Place the halved King Oyster mushrooms in a ½ pan and toss with soy/sesame marinade.
  3. Let the mushrooms marinate at room temperature for 30-40 minutes.
  4. Drain and discard the marinade.
  5. Heat a grill or grill pan until hot.
  6. Grill the mushrooms on both sides, 1-2 minutes. Set aside at room temperature.
  7. Reserve 8 grilled mushroom halves, and cut each in half to garnish salads.
  8. Dice the remaining mushrooms and combine with the Stonemill Kitchens Korean Noodle Salad, refrigerate for 30 minutes before serving.
  9. To serve, place 9 oz of the Korean noodle salad in a salad bowl, and top with two grilled mushroom pieces. Garnish with toasted sesame seeds and 1 Tbsp green onion.
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In Pasta & Macaroni Salad, Prepared Salads

Spicy Korean Noodle Salad

Spicy Korean Noodle Salad

Yield: 10 each entrée portions

Ingredients:

  • 5 lbs tub Reser’s® Korean Noodle Salad (71117.18503)
  • 2 Tbsp Gochugaru
  • 5 cups Red cabbage, finely shredded
  • 2 each English cucumber, deseeded and julienned 
  • Toasted sesame seeds for garnish

Directions:

  1. In a medium metal bowl, toss the Reser’s Korean Noodle Salad with gochugaru and mix to combine.
  2. Place the noodle salad in a container and refrigerate for at least 4 hours before serving.
  3. To serve, place 8 oz of the Korean noodle salad in a chilled bowl, garnish with toasted sesame seeds, ½ cup shredded red cabbage, and ½ cup julienned cucumber.
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In Pasta & Macaroni Salad, Prepared Salads

Puerto Rican Macaroni Salad

Puerto Rican Macaroni Salad

Yield: 28 each 6 oz servings

Ingredients:

  • 8 lbs Reser’s® Elbow Macaroni Salad (71117.00188)
  • 1 lb Spam, sliced 1-inch thick and pan-fried
  • 1 2/3 cups Green olives, pitted and sliced, divided in half
  • ¾ cup Red bell pepper, seeded and diced
  • 1 cup Red onion, diced

Directions:

  1. Pan fry Spam until golden brown on both sides, set aside to cool 5-10 minutes.
  2. When cool, dice Spam and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Elbow Macaroni Salad and fold in the other ingredients until combined.
  4. Place into serving dish and garnish with remaining sliced green olives.
  5. Cover and refrigerate until ready to serve.
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In Pasta & Macaroni Salad, Prepared Salads

Charm City Macaroni Salad

Charm City Macaroni Salad

Yield: 24 each 6 oz servings

Ingredients:

  • 8 lbs Reser’s® Signature Macaroni Salad (71117.06039)
  • 1 cup Celery, diced
  • 2 Tbsp Old Bay seasoning, plus more for garnish
  • 8 oz Lump crab meat or surimi
  • 1 cup Green onion, thinly sliced

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with celery, Old Bay seasoning, and crab meat.
  2. Scoop into a small bowl to serve and garnish with a dusting of Old Bay and thinly sliced green onion.
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In Pasta & Macaroni Salad, Prepared Salads

Summer Sausage Macaroni Salad

Summer Sausage Macaroni Salad

Yield: 12 each 6 oz Servings

Ingredients:

  • 5 lbs Reser’s® Elbow Macaroni Salad (71117.00188)
  • 1 lb Summer sausage, diced
  • 6 Celery stalks, diced
  • 1 Red bell pepper, diced
  • 1 bunch Green onions, sliced
  • 8 oz Cheddar cheese, diced, plus 2 Tbsp shredded for garnish

Directions:

  1. In a large mixing bowl, add Reser’s Elbow Macaroni Salad.
  2. Stir in summer sausage, celery, red pepper, green onions, and diced Cheddar cheese. Reserve some red pepper, the shredded cheese and onion for garnish.
  3. Garnish with remaining red pepper, shredded cheese, and onion.
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In Pasta & Macaroni Salad, Prepared Salads

Homestyle Chicken Macaroni Salad Bowl

Homestyle Chicken Macaroni Salad Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lbs carton Reser’s® Amish Macaroni Salad (71117.00441)
  • 2 cups Canola oil
  • 50 each 4 oz Chicken breasts, pounded to ½-inch thick
  • 3 cups seasoned Flour
  • 13 cups Sautéed spinach
  • 1 ½ cups Italian parsley, stemmed and finely chopped

Homestyle Chicken Gravy

  • 8 oz Butter
  • 2 cups AP flour 
  • 1 gallon Chicken stock
  • 1 gallon Heavy cream
  • 2 tsp Black pepper, 28 mesh

Directions:

  1. In a large stockpot, melt the butter until bubbling, but not brown.
  2. Add flour, whisk together, and cook for 1-2 minutes without browning.
  3. Whisk in the heavy cream and chicken stock and bring to a simmer.
  4. Cook for 15-20 minutes until thickened and whisking frequently.
  5. Season with kosher salt and black pepper to taste and place into steamtable pan and keep warm.
  6. Per order, dust 2 chicken breasts in seasoned flour and sear in a sauté pan. 
  7. Brown on both sides and then add 5 oz ladle of sauce and finish the chicken in the sauce.
  8. In a large bowl, place 5 oz Reser’s Amish Macaroni Salad, ½ cup sauteed spinach, 2 chicken cutlets, top with chicken gravy, and garnish with chopped Italian parsley.
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In Pasta & Macaroni Salad, Prepared Salads

Garden Antipasto Salad

Garden Antipasto Salad

Yield: 15 salad servings or 1 large catering bowl

Ingredients:

  • 5 lbs Reser’s® Bow Tie Florentine Pasta Salad (71117.15314)
  • 1 cup Genoa Salami, julienned
  • 1 cup Capicola ham, julienned
  • 1 cup Provolone cheese, julienned
  • 1 cup roasted red pepper, julienned
  • 1 cup Assorted black and green olives, pitted
  • 2 cups Parmesan cheese grated, plus extra for garnish
  • 2 lbs Mixed greens

Directions:

  1. Place Reser’s Bow Tie Florentine Pasta Salad and all other ingredients, reserving 1 lb of mixed greens, in a mixing bowl and stir together.
  2. Divide 1 lb of greens evenly on 15 chilled plates.
  3. Spoon Antipasto salad on the bed of mixed greens of each plate.
  4. Garnish with a sprinkle of Parmesan cheese.
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