This Pasta Salad for a Crowd is colorful, fresh, and perfect for parties! It combines tasty pasta, crunchy veggies, and a yummy dressing that brings everything together.
Making it is as easy as cooking pasta and mixing! I love making this for picnics—there’s always enough to go around, and it’s a hit with everyone. Plus, leftovers are super tasty! 🍝
Key Ingredients & Substitutions
Tri-color Rotini Pasta: This colorful pasta adds visual appeal. If you don’t have rotini, you can use penne, fusilli, or even farfalle. Gluten-free pasta is also an option for those with dietary needs.
Cherry Tomatoes: These provide a juicy sweetness. If they’re out of season, you can substitute with diced regular tomatoes or roasted red peppers for a different flavor.
Black Olives: They bring a briny taste to the salad. If you’re not a fan, try using green olives or capers instead to retain a similar tanginess.
Bell Peppers: Using a mix of red and green adds crunch and color. Feel free to swap them for any other favorites like yellow peppers or even zucchini for a twist.
Cucumber: This ingredient gives a refreshing crunch. If you want, you can swap it out for celery or radishes for a different crunch.
Mozzarella Cheese: Cubed mozzarella adds creaminess. You can use feta cheese for a stronger flavor or even vegan cheese for a dairy-free option.
How Do You Get the Perfect Pasta Texture for a Salad?
Cooking pasta for a salad is a little different than for a hot dish. The goal is to have it firm (al dente) so it holds up well. Here are some clear steps:
- Start with a large pot of well-salted boiling water. This helps flavor the pasta.
- Cook the rotini until just al dente, following the package instructions—typically about 8-10 minutes.
- Once done, drain the pasta but don’t rinse it immediately as it helps some starch stick, which is good for flavor.
- Quickly rinse the pasta under cold water. This stops the cooking process and cools it down for the salad.
Taking these extra steps helps you achieve a perfect texture that won’t get mushy in the salad!
How to Make Pasta Salad For A Crowd
Ingredients You’ll Need:
- 1 pound tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup black olives, sliced
- 1 cup bell peppers (red and green), diced
- 1 cup cucumber, diced
- 1 cup mozzarella cheese, cubed
- ½ cup red onion, finely chopped
- ½ cup Italian dressing (store-bought or homemade)
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This pasta salad recipe takes about 15 minutes of prep time and an additional 30 minutes to chill. So, you’ll spend just under an hour making this colorful and tasty dish ready to serve for gatherings or picnics.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the tri-color rotini pasta and cook according to the package instructions until it’s al dente. Once it’s cooked, drain the pasta and rinse it under cold water to cool it down quickly. This step is important to stop the cooking process and makes sure the pasta doesn’t get mushy.
2. Prepare the Vegetables:
In a big mixing bowl, add the cooled pasta along with the cherry tomatoes, sliced black olives, diced bell peppers, diced cucumber, cubed mozzarella cheese, and finely chopped red onion. It’s a colorful mix that not only looks great but tastes wonderful too!
3. Dress the Salad:
Pour the Italian dressing over the salad and gently toss everything together with a large spoon or spatula. Make sure all the ingredients are well-coated with the dressing for maximum flavor.
4. Final Touches:
Add the chopped fresh parsley, and sprinkle in some salt and pepper to taste. Mix once more to combine everything nicely. The parsley will add a lovely fresh flavor!
5. Chill and Serve:
Cover the bowl with plastic wrap or transfer the pasta salad to a large serving dish. Pop it in the fridge and let it chill for at least 30 minutes. This waiting time allows all those delicious flavors to meld together. When you’re ready to serve, this salad can be enjoyed chilled or at room temperature. Perfect for sharing at your next gathering or picnic!
Enjoy your wonderful pasta salad!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute the tri-color rotini with gluten-free pasta. Just follow the cooking instructions on the package, as gluten-free pasta can vary in cook time. Be sure to rinse it with cold water after cooking to prevent it from becoming gummy.
How Can I Make This Salad Vegan?
To make this pasta salad vegan, simply omit the mozzarella cheese or use a non-dairy cheese alternative. Additionally, check the label of your Italian dressing or make your own dressing at home using olive oil, vinegar, and Italian herbs to ensure it’s vegan-friendly.
What’s the Best Way to Store Leftovers?
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, so it’s a great make-ahead dish! If the pasta absorbs too much dressing, you can add a splash more dressing before serving to refresh it.
Can I Add Other Ingredients to This Salad?
Definitely! This salad is very versatile. You can add ingredients like pepperoncini, artichoke hearts, or even cooked diced chicken for added protein. Just make sure to adjust the dressing and seasonings to fit your additional ingredients!
