Cold Pasta Salad for a Crowd (Feeds 50)
A bright and tasty pasta salad tossed with Italian dressing, fresh veggies, and mozzarella. It’s a simple, crowd-pleasing side that’s easy to prepare ahead of time.
Equipment
- Large pot
- Large bowl
- Long handled spoon
- Aluminum pan
- Strainer
Ingredients
- 2 lbs 32 oz multi-colored rotini pasta
- 32 oz Italian dressing
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 16 oz cubed mozzarella cheese
- 20 oz halved cherry tomatoes
- 1 1/2 green bell peppers chopped
- 1 1/2 red bell peppers chopped
- 18 oz sliced black olives drained
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and rinse under cold water to stop the cooking.2 lbs 32 oz multi-colored rotini pasta
- Dress Pasta: Transfer the cooled pasta to a large bowl. Pour in half of the Italian dressing and sprinkle with salt and pepper, stirring well with a long handled spoon.32 oz Italian dressing, 1 teaspoon Kosher salt, 1/2 teaspoon black pepper
- Mix Veggies & Cheese: Add the cubed mozzarella, halved cherry tomatoes, chopped green and red bell peppers, and sliced olives. Stir gently until all ingredients are evenly coated with the remaining dressing.16 oz cubed mozzarella cheese, 20 oz halved cherry tomatoes, 1 1/2 green bell peppers, 1 1/2 red bell peppers, 18 oz sliced black olives
- Chill & Serve: Spread the pasta salad into an aluminum pan, cover with foil or plastic wrap, and chill in the refrigerator until ready to serve.
