Italian Pasta Salad for 20

Recipe by Elizabeth H.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 20
    ounces uncooked tri-color spiral pasta
  • 3
    heads broccoli
  • 2
    medium sweet red peppers
  • 8
    ounces sliced pepperoni
  • 1 12
    cups bottled Italian dressing (any flavor, including low-fat or fat-free)
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DIRECTIONS

  • 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.
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