Italian Pasta Salad for 20
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Serves:
-
20
ingredients
- 20 ounces uncooked tri-color spiral pasta
- 3 heads broccoli
- 2 medium sweet red peppers
- 8 ounces sliced pepperoni
- 1 1⁄2 cups bottled Italian dressing (any flavor, including low-fat or fat-free)
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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Reviews
-
I was going to post a recipe for this same salad but did a search first. This one is so close to the one my family loves that I decided just to add the only three differences unstead of making a seperate post. I add cubed cucumber and thinly sliced celery to mine and I don't use broccoli. It is such a fresh tasting salad, and is the only pasta salad my daughter will eat.
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RECIPE SUBMITTED BY
Elizabeth H.
Albuquerque, New Mexico