CLASSIC PASTA SALAD (FOR A CROWD)
This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.
Provided by Heather
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.
Nutrition Facts : ServingSize 0.75 cup, Calories 283 kcal, Carbohydrate 24 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g
PASTA SALAD FOR A CROWD
This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.
Provided by KLATIME
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h
Yield 70
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
- Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g
PARTY SIZE OVERNIGHT PASTA SALAD
I first made this delicious salad about 20 years ago, when my then boyfriend now husband & I began dating. It was our first Family Christmas together. That was the beginning of a long list of many recipes, that I have made for him over the years. Today I made this recipe for my neighbor, who Is having a Birthday Party for her...
Provided by Rose Mary Mogan
Categories Pasta Salads
Time 35m
Number Of Ingredients 14
Steps:
- 1. These are some of the main ingredients used to make the salad. I prefer Mayonnaise over Miracle Whip for my salads, because of the extra punch of flavor I feel it gives, but that is a matter of choice. Use what you like best.
- 2. Cook pasta till Al Dente or according to directions on package. Then drain immediately and rinse in cold water. Set aside till needed. NOTE: LEAVING PASTA IN HOT WATER WILL ALLOW IT TO CONTINUE COOKING.
- 3. Prep all of the veggies and set aside till needed.
- 4. Add the condensed milk, Mayonnaise or Miracle whip, vinegar & sugar to a large bowl, add in the spices, then beat or whisk until creamy & smooth & blended together.
- 5. Add in all the veggies, chopped chive and stir until well mixed together.
- 6. Pour into casserole dish or 9 X12 size deep dish pan. Garnish as desired. Refrigerate at least 6 hours, but preferably over night. Stir just before serving.
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