Rotini Tango with a Twist

By Sandy H., Bryan E., Amy L. and Mary T. from Joshua Cowell School, Manteca, California.


Rotini Tango with a Twist

 This tangy, whole-grain pasta salad features our delicious Tango sauce brimming with the flavors of herbs and spices.  The addition of fresh spinach and tri-color peppers make this dish perfect for our salad bars, delighting the eye, as well as the palette.  When students taste-tested this recipe, they loved it and suggested that it could also be served hot with grilled chicken and broccoli.  This recommendation led us to be even more excited about this recipe because of its versatility to change from a side-dish to an entree by simply switching several of the ingredients.  Thus, the name for our recipe, Rotini Tango with a Twist. 


Nutrition Facts

Serving size: 2/3 Cup

From Fat33%
From Saturated Fat4%
From Sugar0 per Tony's Plate%


Ingredient 6 servings 50 servings
Olive OilTBSP/2Cup/1
Red Wine VinagarTBSP/1Cup/1/2
Fresh ParsleyTBSP/2Cup/1
Onion, choppedTBSP/2Cup/1
Fresh Garlictsp/3/4TBSP/2
Fresh Red Bell Pepper, seeded and quarteredTBSP/2Cup/1
Fresh Tomato, seeded, choppedTBSP/2Cup/1
Fresh Oreganotsp/3/4TBSP/2
Bay Leaftsp/1/4tsp/2
Kosher Salttsp/1/4tsp/2
Black pepper, groundtsp/1/4tsp/2
Whole Grain Rotini Pasta Pound/1/2Pounds/3
Fresh Baby Spinach, Julienne SlicedTBSP/2Cup/1
Fresh Tri Colored Bell Pepper, DicedCup/1/4Cups/2


Cook whole grain rotini pasta, drain and chill.

For 50 servings, place pasta in a black full size (12 ¾ in X 20 7/8 in X 2 in deep) food pan.

For 6 servings, place pasta in a black 1/9th size (4 ¼ in X 6 15/16 in X 4 in deep) food pan.

Add spinach and tri-color pepper mix (red, yellow and orange peppers).

To prepare Tango sauce, place the first 12 ingredients in a food processor and puree.

Add tango sauce to the pasta mixture, gently stirring until sauce lightly coats all ingredients. Chill and serve – ENJOY!!