Description
Colorful pasta, coated with Italian dressing and a generous blend of veggies and cheese makes a delightful Pasta Salad For A Crowd!
Ingredients
- 4 pounds multi-colored rotini pasta
- 64 ounces Italian dressing
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 32 ounces mozzarella cheese, cut in small cubes
- 40 ounces cherry tomatoes, cut in half
- 3 green bell peppers
- 3 red bell peppers
- 36 ounces sliced black olives, drained
Instructions
1. Cook half of pasta, drain and rinse quickly with cold water.
2. Use a very large bowl to put half of the pasta in.
3. Pour Italian dressing over the pasta. Sprinkle salt and pepper on top and use a long handled spoon to stir well.
4. Add remaining ingredients and stir well.
5. Pour into 2 or more large foil pans. Cover with foil or plastic wrap and store in the refrigerator until ready to serve.
Notes
Mixing half a batch at a time in a very large bowl makes this recipe easier to mix up.
For best results, make 24 hours ahead of time so pasta can absorb some of the dressing.
Have an extra bottle of dressing available to add to the salad if dry when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 157
- Sugar: 3g
- Sodium: 445mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0.01g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 7mg