Easy Pasta Salad For A Crowd Recipes

PASTA SALAD FOR A CROWD

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.

SIMPLE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

CLASSIC PASTA SALAD (FOR A CROWD)

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.

EASY PASTA SALAD FOR A CROWD

Steps:

• Cook pasta according to package directions. In a large bowl, combine the remaining ingredients., Drain pasta and rinse in cold water; add to the spinach mixture. Toss to coat. Refrigerate until serving.

QUICK AND EASY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
• While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
• Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

PASTA SALAD FOR 100

Steps:

• Combine chopped veg. and chill.
• Boil pasta in water with a small amount of cooking oil.
• Drain well, and rinse with cold water.
• Drain again and pour into a large mixing bowl.
• Mix the dressing ingredients together.
• Stir the vegetables and dressing into the drained pasta.
• Chill, stir again before serving.

BEST POTLUCK PASTA SALAD

Steps:

• Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
• Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
• While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
• Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
• Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
• Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
• Serve cold or at room temperature, and enjoy!

EASY CAESAR SALAD FOR A CROWD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.