Pool Party Pasta Salad Recipes

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PASTA SALAD FOR A CROWD

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



Pasta Salad for a Crowd image

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

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

CAESAR'S PASTA SALAD

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14



Caesar's Pasta Salad image

Steps:

  • For the croutons: Preheat the oven to 400 degrees F.
  • On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
  • For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
  • For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

3 cups 1/3-inch-diced day-old bread
2 tablespoons olive oil
1/2 cup freshly grated Parmesan
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan
1/2 cup reduced-fat buttermilk
1/4 cup reduced-fat Greek yogurt
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
2 hearts of romaine lettuce, cut into 1/3-inch pieces
2 ears of corn, kernels removed
8 ounces tricolored fusilli, cooked and cooled

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