Crowd Pleaser Pasta Salad Recipes

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PASTA SALAD FOR A CROWD



Pasta Salad for a Crowd image

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Provided by KLATIME

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h

Yield 70

Number Of Ingredients 9

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

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.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g

* CROWD PLEASER PASTA SALAD *



* Crowd Pleaser Pasta Salad * image

Always a winner-everyone asks for the recipe---it's sooo easy!! My twin sister made this pasta at every event and it serves plenty and is a very simple recipe and a big hit!

Provided by anonymous

Categories     Brunch

Time 30m

Yield 15 serving(s)

Number Of Ingredients 16

2 lbs bow tie pasta, cooked (Important-rinse with cold water after drained)
15 cherry tomatoes, cut in half (or more)
1 orange bell pepper, cut in tiny pieces
yellow bell pepper, cut in tiny pieces
cheese, cut in cubes (ex hot pepper jack and colby or montery jack)
sliced cucumber, halved
1 (1 ounce) packet ranch dressing mix (Total of 2 envelopes-NOT dip, listed again below)
2/3 ounce Italian salad dressing mix (Total of 2 envelopes-dry listed again below)
1 ounce ranch dressing mix
2/3 ounce Italian salad dressing mix
3 tablespoons water
1/2 cup oil
1/4 cup vinegar (per instructions on italian packet)
3 tablespoons water
1/2 cup oil
1/4 cup vinegar (per instructions on italian packet)

Steps:

  • In a bowl add drained pasta, tomatoes, peppers, cheese and cucumbers.
  • In carafe mix 1 italian dressing packets prepared as directed-with 3 Tablespoons water and 1/2 cup oil.
  • Add to carafe, 1 packet of dry ranch dressing (NOT DIP)and add to pasta salad.
  • Put in refrigerator overnight, salad will be dry when you take out the next morning. Add another italian dressing packet prepared as directed and 1 ranch dressing packet to bowl.

Nutrition Facts : Calories 368.5, Fat 17.3, SaturatedFat 2.6, Cholesterol 51.1, Sodium 14.1, Carbohydrate 44.5, Fiber 2.4, Sugar 1.9, Protein 8.8

FIRECRACKER PASTA SALAD



Firecracker Pasta Salad image

This colorful Firecracker Pasta Salad is packed with eye-pleasing colors and is perfectly simple to make.

Provided by Buitoni

Categories     Trusted Brands: Recipes and Tips     BUITONI®

Time 30m

Yield 4

Number Of Ingredients 10

2 (9 ounce) packages BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions, chilled
¼ cup extra virgin olive oil
4 large cloves garlic, finely chopped
¼ cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
½ cup pitted and halved ripe olives
½ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
¼ cup BUITONI® Refrigerated Freshly Shredded Romano Cheese

Steps:

  • Heat oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
  • Add prepared pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 66.9 g, Cholesterol 63.4 mg, Fat 31.7 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 5.9 g, Sodium 902.2 mg, Sugar 3.4 g

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