Italian Pasta Salad For 20 Recipes

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
• Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
• Before serving, add some or all of the remaining dressing.

Steps:

• Bring 6 quarts water to a boil.
• Add salt, if desired.
• Add dry pasta.
• Cook al dente (10-15 minutes).
• Drain and rinse with cold water.
• While the pasta is cooking, rinse broccoli heads.
• Remove stems and chop florets into bite-sized pieces.
• Rinse peppers and halve them.
• Remove stem, seeds, and pith.
• Slice lengthwise into 1/4" strips, then chop crosswise into 1/4" dice.
• Quarter pepperoni slices by stacking 5-8 at a time.
• Combine all ingredients in a large bowl.
• To keep the pepperoni slices from sticking together too much,"roll" them between your palms as you drop them into the mixing bowl.
• Pour Italian dressing over all.
• Toss thoroughly.
• Chill at least 2 hours.
• May be prepared the day before.
• Toss again before serving.
• Serves 20.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
• Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
• Pour Italian-style dressing over the pasta mixture; toss to coat.
• Chill salad 20 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
• Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.