Mediterranean Pasta Salad for a Crowd |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 36 |
|
A pasta salad loaded with veggies, great to take for a potluck or to serve at a big BBQ. Best to prepare a day ahead of time so it has time to absorb all the flavors Ingredients:
1 lb rotini pasta |
12 ounces tri-color spiral pasta |
1 (12 ounce) bottle italian salad dressing |
1 (15 ounce) can cannellini beans |
3 roma tomatoes, seeded, large diced |
1 small red onion, cut into strips |
1 yellow bell pepper, cut into 1 inch pieces |
2 (7 ounce) cans sliced mushrooms |
1 (13 3/4 ounce) can artichokes, quartered in brine |
1 (13 ounce) can black olives |
4 radishes, halved then sliced |
1/2 cup parmesan cheese, shredded |
2 garlic cloves, pressed |
flat leaf parsley |
salt and pepper |
red wine vinegar (optional) |
Directions:
1. Boil pasta in salted water until al dente.
2. Prepare vegetables as listed.
3. Drain and rinse all canned items.
4. Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
5. Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
6. Add parsley for extra color, add a splash of red wine vinegar (optional) to brighten the flavor.
7. The next day, add the remaining salad dressing before serving, and stir thoroughly.
|
|