Category

Pasta & Macaroni Salad

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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Pasta & Macaroni Salad, Prepared Salads

Grilled Chicken Mezza Salad

Grilled Chicken Mezza Salad

Yield: 12 Entrée Salads

Ingredients:

  • 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
  • 12 each Pita bread, grilled and cut into quarters
  • 12 each 6 oz Chicken breast
  • 1 cup Olive oil
  • ¼ cup Lemon juice, fresh
  • 2 Tbsp Italian seasoning
  • 6 each heads Butter lettuce, leaves removed, washed, and patted dry
  • 3 cups Roasted red pepper strips
  • 3 cups Artichoke hearts, marinated, drained
  • 2 each English cucumbers, sliced
  • 3 each Lemons, cut into wedges

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek yogurt, full fat
  • 1 cup Sour cream
  • 1/4 English cucumber, peeled, seeded, and grated
  • 2 Tbsp Lemon juice, fresh
  • 1 Tbsp fresh Italian parsley, finely chopped
  • 1 Tbsp fresh Dill, finely chopped
  • Kosher salt to taste

Directions:

  1. Mix all of the ingredients of the cucumber dressing in a bowl. Season with kosher salt, cover, and refrigerate at least 1 hour.
  2. Cut each chicken breast into 6 pieces.
  3. Marinate chicken in olive oil, lemon juice, and Italian seasoning blend for 2 hours under refrigeration.
  4. Pour off marinade and thread chicken onto skewers (soaked), grill to an internal temperature of 165°F.
  5. Let chicken rest wrapped loosely in foil for 10 minutes.
  6. On chilled plates, make a bed with Butter lettuce leaves, and place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  7. Arrange grilled chicken skewers, grilled pita, 1/4 cup roasted peppers, and 1/4 cup artichoke hearts with 5 sliced cucumbers and lemon wedges around the salad.
  8. Serve 1/4 cup Cucumber Herb Yogurt Dressing in a ramekin on the side.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Pasta & Macaroni Salad, Prepared Salads

Chicken Farfalle Spinach Casserole

Chicken Farfalle Spinach Casserole

Yield: 12 each 8 oz servings

Ingredients:

Topping:

  • 1 1/2 cups small Bread cubes
  • 2 Tbsp Butter, melted
  • 1/4 cup Cheddar cheese, shredded
  • 1 Tbsp Italian parsley, chopped

Directions:

  1. Preheat oven to 350°F and grease 2-inch half pan.
  2. Whisk eggs in a large bowl and mix in Reser’s Florentine Bowtie Pasta Salad.
  3. Fold in Cheddar cheese and place into prepared half pan.
  4. Melt butter and mix with bread cubes, parsley, and Cheddar cheese.
  5. Top casserole with bread cube mixture and bake uncovered for 15-20 minutes until browned.
  6. Serve and top with more chopped parsley.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe