Pasta Salad For A Crowd Recipes

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.

MOM'S SEAFOOD PASTA SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.

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.

MEDITERRANEAN PASTA SALAD FOR A CROWD

Steps:

• Boil pasta in salted water until al dente.
• Prepare vegetables as listed.
• Drain and rinse all canned items.
• Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
• Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
• Add parsley for extra color, add a splash of red wine vinegar (optional) to "brighten" the flavor.
• The next day, add the remaining salad dressing before serving, and stir thoroughly.

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!

TACO PASTA SALAD

Steps:

• Begin by preparing your pasta and cooking the ground turkey. Prepare the pasta according to the package directions. Make sure to rinse well in cold water to stop the cooking process when the pasta is finished cooking. Cook the ground turkey in a skillet over medium high heat. Break it apart as it cooks so you have small crumbles of meat. I seasoned the meat with my taco spice blend, but you could also use a store-bought seasoning blend. Drain any liquid from the turkey when it is finished cooking, and set it aside to cool.
• Next, prep the rest of your ingredients. Drain and rinse both the black beans and sliced olives. Add to a large bowl (really large).
• Place your corn (if using frozen) in a colander, and rinse under cool water to thaw. Add to the bowl with the other ingredients when thawed and drained.
• Next, chop the grape tomatoes, sweet peppers, and onion, and add to the bowl.
• Grate an 8-ounce block of Cabot Seriously Sharp Cheddar directly into the bowl.
• Finally, chop your romaine lettuce. Simply slice the bottom off the head of romaine, then slice across every half an inch.
• When the pasta and turkey are cool enough to not melt the cheese, add to the rest of the ingredients. Give everything a good stir (gently) to evenly distribute all the ingredients. Just before serving, mix in your favorite salad dressing.
• Note: If you're prepping this salad ahead of time, mix together all the ingredients except the lettuce and dressing. When ready to serve, simply add the lettuce and dressing to the bowl, and mix well.

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.