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There's nothing worse than disappointing 100 people with a bad pasta salad, so here's how to feed 100 with a good one! Rotini with chopped up veggies like broccoli, zucchini, and red pepper tossed in Italian dressing with cheese.
serves/makes:
ready in:
1-2 hrs
1 review
1 comment
ingredients
6 pounds small pasta, such as rotini, cut fusilli or macaroni
3 heads broccoli, chopped and cut into bite size pieces florets
2 red and green bell peppers, seeded and cut into bite size pieces
2 large red onions, chopped
3 zucchini or yellow squash, scrubbed and chopped
1 pound carrots, scraped and chopped or cut into thin rounds
3 cups pitted black olives, sliced
3 pounds mozzarella cheese, cubed into bite size pieces
1 cup grated Parmesan cheese
olive oil
1 gallon Italian salad dressing
salt and pepper
directions
Cook the pasta in boiling, salted water, drain and rinse to cool. Drain thoroughly. Moisten the drained pasta with a little olive oil or Italian dressing to prevent sticking. Set aside or refrigerate if holding for more than a few hours.
Prepare the vegetables using only the most tender parts of the broccoli. The vegetable selection may be amended according to taste.
At least one hour before serving but not more that one day before, combine the pasta, vegetables and any other ingredients you are using. Add enough dressing to coat the salad, taste for seasonings. You may need to add more dressing after the salad stands for a while.
cook's notes
One pound of pasta with the additional ingredients will yield about 15 portions or more if other dishes are being served. The use of curly pasta will be ideal because the curls will help hold in the dressing and is easier to eat from a buffet type setting. You may also add cubed Italian meats or ham but the vegetarians would not be able to eat the salad. If adding meats, salami or ham is nice.
added by
janic412
recipe tips
Chill the pasta and vegetables separately before combining to keep the salad fresher.
If available, use a mix of colorful bell peppers for an attractive salad.
Try blanching the broccoli for a brighter color and a slightly softer texture.
Offer additional dressing on the side for those who prefer a more moist salad.
For a healthier version, use whole wheat pasta and low-fat cheeses.
Make sure the pasta is cooked al dente to prevent it from becoming mushy in the salad.
Add additional dressing before serving if the salad seems dry.
If serving outdoors, keep the salad in a cool area or over ice to keep it fresh.
Adding a splash of balsamic vinegar can enhance the flavor of the dressing.
Label the salad clearly if including meats, to inform vegetarians.
common recipe questions
What can be used as a substitute for rotini pasta?
Penne, farfalle, or any other medium-sized pasta can be used.
Can I add different vegetables than those listed?
Yes, feel free to add or substitute with other vegetables like cherry tomatoes, cucumbers, or artichokes.
What is the best way to make sure the vegetables are evenly mixed in the salad?
Toss the salad thoroughly to distribute the vegetables and dressing evenly.
How far in advance can I prepare the salad?
It's best prepared at least one hour before serving but not more than one day in advance.
How can I prevent the pasta from absorbing too much dressing?
Moisten the pasta with a little olive oil or dressing after cooking and before adding other ingredients.
Can I make the salad without olives?
Yes, olives can be omitted or replaced with another ingredient like capers or sun-dried tomatoes.
What is the purpose of salting the water for boiling pasta?
Salting the water enhances the pasta's flavor.
Can I use a homemade Italian dressing instead of store-bought?
A homemade dressing can be used for a fresher taste.
How can I store the leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Add additional dressing if it seems dry at serving time.
nutrition data
338 calories, 23 grams fat, 27 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
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Guest Foodie July 20, 2019
How much pasta should I cook for 60 people?
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CDKitchen Staff Reply:
If you use the serving changer function to change it to 60 servings it comes out to approximately 3 1/2 pounds of pasta.
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leftyg REVIEW:
November 7, 2016I didn't need to feed a hundred, so I scaled down the servings and it came out fine. It was delicious with a lot of color and variety in textures. The nice thing about most pasta salads is that you can make them in advance, handy if you're making other hot items for a group.
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