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–+ servings
large crowd pasta salad

Pasta Salad For A Crowd

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 37 minutes
Course Salad
Cuisine American
Servings 16 servings

Equipment

  • 1 large stock pot
  • 1 large colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 pound rotini pasta dried
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1 cup yellow bell pepper diced
  • 1 cup red onion finely diced
  • 1 1/2 cup black olives sliced
  • 2 cup mozzarella cheese cubed
  • 1 cup salami diced optional
  • 1/2 cup fresh parsley chopped
  • 1/2 cup grated Parmesan cheese
  • 1 1/4 cup olive oil extra virgin
  • 3/4 cup red wine vinegar
  • 2 tablespoon Dijon mustard
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper ground

Instructions
 

  • Bring a large stock pot of water to a rolling boil and stir in the 1 tablespoon of salt.
  • Add the rotini pasta and cook according to package directions until al dente, about 10 to 12 minutes.
  • Drain the pasta in a large colander and rinse under cold water until completely cool, then drain very well.
  • Transfer the cooled pasta to a large mixing bowl and set aside.
  • In a medium bowl whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, sugar, salt, and black pepper until emulsified.
  • Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, mozzarella cheese, salami if using, and fresh parsley to the bowl of pasta.
  • Pour the dressing over the pasta and vegetables and toss thoroughly with a wooden spoon until everything is evenly coated.
  • Sprinkle in the grated Parmesan cheese and toss again to distribute evenly.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
  • Before serving, taste and adjust seasoning with additional salt and pepper if needed, and add a drizzle of olive oil if the salad seems dry.

Notes

For best results, make this pasta salad several hours ahead or even the day before serving, as the flavors deepen over time; just note that chilled pasta absorbs dressing, so keep a little extra vinaigrette or olive oil on hand to freshen it before serving. You can easily customize the mix-ins by swapping salami for grilled chicken, adding chickpeas for a vegetarian protein boost, or using different colorful vegetables for contrast and crunch. Use a short, sturdy pasta shape with ridges so the dressing clings well, and always cool the pasta completely to prevent the cheese from melting and the vegetables from wilting. If serving outdoors, keep the salad in a chilled bowl over ice and avoid letting it sit at room temperature for more than 2 hours for food safety.
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