Every now and again my son’s school has a teacher appreciation lunch and they’ll ask for parents to bring in dishes based on the lunch theme. This time it was soup and salad. I signed up to make and bring pasta salad. Since I know refrigerator space is probably at a premium, I thought it would be better to make one that wasn’t mayonnaise based. I chose to go the Italian route.
I had to make pasta salad to serve 40. I’m not a caterer and I’ve never cooked for a group that large before, so I have no idea if I made enough or not. I filled two 9×13 inch pans and called it good.
I don’t think you all need to know how to make 40 servings of pasta salad, so I pared the recipe down, and by recipe, I mean how I put together the pasta salad.
- 12 oz tri-color rotini pasta
- 4 oz mozzarella
- 1 oz sun dried tomatoes
- 1 – 1/2 c. Italian salad dressing
- Cook pasta according to package directions.
- While pasta is cooking, cube mozzarella cheese and slice sun dried tomatoes.
- Once the pasta is done, strain. Stir dressing into pasta and allow to cool slightly.
- When pasta has cooled, stir in mozzarella cubes and sun dried tomatoes.
- Serve and enjoy!
Do you prefer creamy salad dressings or vinaigrettes?