Quick And Easy Pasta Salad Recipe For A Crowd

12 servings
25 min

This pasta salad recipe only takes 30 minutes to make. It is primarily vegetarian, but you can easily add lunch meat like pepperoni to it. I have made it with regular Fusilli pasta or gluten-free Fusilli pasta. If you use gluten-free pasta, make sure it is fully cooked before mixing it together with the other ingredients.

This is a photo of all the ingredients I used. If you want to add meat, you can add cubbed pepperoni.

This photo is after the pasta had cooled, and then I added the cheese and tomatoes.

Here's what the pasta looked like when it was done after a few hours to get cold in the fridge. This makes a good amount and can be used for a crowd gathering or a large family.

Quick And Easy Pasta Salad Recipe For A Crowd

Recipe details

  • 12  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 4 cups of dried pasta (I used small Fusilli pasta.)
  • 1 cup of red peppers chopped into small pieces
  • 1 cup of cherry tomatoes halved
  • 1 cup of zucchini peeled and chopped into small pieces
  • 1 cup of red kidney beans (rinsed)
  • 1 cup of sharp cheddar cheese cubed
  • 2/3 - ¾ cup of favorite salad dressing (I created a Dijon mustard with oregano, white wine vinegar, and olive oil, salt and pepper to taste)

Instructions


First, I cooked the pasta coordinating with the recipe.
Then, I drained it and placed the pasta on a cookie sheet to cool off. It worked pretty well. After about 5 minutes, I added the zucchini, then beans, red pepper, cheddar cheese, and cherry tomatoes.
Then, I mixed them, transferred them to the bowl, used a little salad dressing, and tossed it together. I added a little more until it was just wet and not too much dressing coating the pasta. I prefer it not to be extremely wet.
Then, I covered the bowl and placed it in the refrigerator for a few hours.
Then, toss it again and add more dressing if needed.
Enjoy!

Tips

  • You do not need to rinse the pasta after it is cooked.

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