This Pasta Salad for a Crowd is incredibly easy to make and perfect for large gatherings like graduation parties, weddings, family reunions, church events, or potlucks. With bottles of Italian dressing and a colorful blend of fresh vegetables, mozzarella cheese, and pasta, it’s a flavorful and satisfying cold side dish that everyone will love!
Why This Recipe Works:
- Flavor with Ease: Italian dressing adds a burst of flavor with minimal effort.
- Customizable: Add or remove ingredients like cucumbers, salami, or olives to suit your tastes.
- Make Ahead: This dish can be prepared 1-2 days in advance, saving you time before the event.
- Long Shelf Life: Italian dressing is more food-safe than mayonnaise-based salads.
- Kid-Friendly: Simple ingredients make this a hit with kids and picky eaters.
- Affordable & Filling: Pasta is a budget-friendly option that feeds a large group.
- Eye-Catching: The colorful pasta makes the dish visually appealing.
Ingredients Needed:
- Rotini Pasta: 1 1/3 boxes (12 oz. each) for a full pound, or any other type of pasta you prefer.
- Italian Dressing: Choose your favorite brand for the best flavor.
- Red Bell Pepper: Adds a sweet, crunchy texture.
- Green Bell Pepper: Offers an earthy, slightly bitter flavor.
- Black Olives: For a salty contrast.
- Cherry Tomatoes: Sweet and juicy, adding a burst of flavor.
- Mozzarella Cheese: Adds a creamy, satisfying element.
How To Make Pasta Salad for a Crowd:
- Prep the Veggies: Chop your vegetables ahead of time. Store them in a large, covered foil pan or bowl in the fridge.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta to al dente, making sure it’s not overcooked. Drain the pasta and immediately rinse it under cold water to stop the cooking process.
- Combine Pasta and Dressing: In a large mixing bowl, add the cooled pasta. Pour in the Italian dressing and stir to coat evenly. Season with salt and pepper.
- Add the Veggies and Cheese: Toss in the chopped bell peppers, black olives, cherry tomatoes, and cubed mozzarella cheese. Stir well to mix everything together.
- Store and Chill: Transfer the salad to shallow foil pans for easy storage and chilling. Cover with foil or plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together.
Pro Tips for Success:
- Make It Ahead: For the best flavor, prepare the salad a day before your event.
- Adjust to Taste: Always have extra dressing on hand in case the pasta absorbs too much.
- Chill Properly: Ensure the pasta salad stays cold while serving, and store leftovers in an airtight container for up to 5 days.
Serving Size: This recipe yields approximately 100 servings, with each serving about 1/2 cup. If serving larger portions, the recipe may feed fewer people.
Storage Tips: Store the pasta salad in a large foil pan to keep it chilled and easy to transport. It holds up well in the fridge for a few days and makes for great leftovers!
This Pasta Salad for a Crowd is an effortless, colorful, and crowd-pleasing side dish that will surely be a hit at your next big gathering!
Additional Ideas: If you want to add more variety, consider mixing in some sliced pepperoni or salami for an extra protein punch! It’s all about making it your own while keeping things simple and delicious.
Pasta Salad For A Crowd Recipe
Ingredients:
- 4 pounds multi-colored rotini pasta
- 64 ounces Italian dressing
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 32 ounces mozzarella cheese (cut into small cubes)
- 40 ounces cherry tomatoes (cut in half)
- 3 green bell peppers (chopped)
- 3 red bell peppers (chopped)
- 36 ounces sliced black olives (drained)
Instructions:
- Cook half of the pasta, drain, and rinse quickly with cold water.
- In a very large bowl, add half of the pasta.
- Pour Italian dressing over the pasta. Sprinkle salt and pepper on top and stir well with a long-handled spoon.
- Add remaining ingredients and stir to combine.
- Pour the salad into 2 or more large foil pans. Cover with foil or plastic wrap.
- Store in the refrigerator until ready to serve.
Note: Prepare 1-2 days in advance for best results.