You may also like
Categories:
penne pasta fresh spinach red peppers Mozzarella cheese Parmesan cheese parsley mayonnaise white wine vinegar fresh garlic cayenne salt ground pepper
Viewed: 29 - Published at: 6 years agoIngredients
- 20 lbs penne pasta
- 4 lbs fresh spinach
- 16 cups canned roasted red peppers
- 10 78 lbs smoked mozzarella cheese, shredded
- 1 gallon parmesan cheese
- 8 bunches fresh curly-leaf parsley
- 2 gallons mayonnaise
- 2 quarts white wine vinegar
- 1 cup fresh garlic, minced
- 4 tablespoons cayenne
- 10 tablespoons salt
- 4 tablespoons ground pepper
Method
- Cook pasta as per package.
- Drain, shock, and chill.
- Drain roasted red peppers and julienne.
- Chop parsley.
- Mix together mayonnaise, vinegar, garlic, cayenne, salt, and pepper.
- This is the sauce.
- When pasta is fully chilled, toss with sauce and remaining ingredients.
