Classic Picnic Pasta Salad Recipes

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CLASSIC PASTA SALAD (FOR A CROWD)



Classic Pasta Salad (for a crowd) image

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

24 ounces tri-color rotini pasta (uncooked)
1 pint cherry tomatoes (halved)
12 ounces sliced pepperoni
1 red onion (diced)
1 green bell pepper (diced)
16 ounces mozzarella cheese (cubed)
1 cup grated parmesan cheese
8 ounces olives (sliced)
1 1/2 cups olive oil
1/2 cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes

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

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