Description
The combination of colorful pasta, fresh vegetables, and tangy Italian dressing creates a visually appealing and delicious salad perfect for large gatherings. This pasta salad is a great option for feeding a crowd, whether it’s a family reunion, graduation party, or potluck. With minimal prep and simple ingredients, this dish is easy to customize by adding your favorite vegetables or meats. The Italian dressing adds a zesty flavor that complements the mozzarella cheese and juicy cherry tomatoes, making this salad both refreshing and satisfying for any event.
Ingredients
Units
Scale
- 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, halved
- 3 green bell peppers, chopped
- 3 red bell peppers, chopped
- 36 ounces sliced black olives, drained
Instructions
- Cook half of the pasta in a large pot of salted water. Drain and rinse with cold water.
- In a large mixing bowl, combine half of the cooked pasta with Italian dressing, salt, and pepper. Stir well.
- Add the chopped vegetables and mozzarella cubes to the pasta mixture. Stir until evenly combined.
- Pour the pasta salad into large foil pans. Cover and refrigerate for at least 4 hours or overnight for best results.
- Before serving, stir the pasta salad again and add extra dressing if needed.
- Prep Time: 1 hour 30 minutes