Side Dish

Pasta Salad

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.


  • Servings: 10
  • Difficulty: easy
  • Print


  • 12 oz tri-color rotini pasta
  • 4 oz mozzarella
  • 1 oz sun dried tomatoes
  • 1 – 1/2 c. Italian salad dressing


  1. Cook pasta according to package directions.
  2. While pasta is cooking, cube mozzarella cheese and slice sun dried tomatoes.
  3. Once the pasta is done, strain. Stir dressing into pasta and allow to cool slightly.
  4. When pasta has cooled, stir in mozzarella cubes and sun dried tomatoes.
  5. Serve and enjoy!

Do you prefer creamy salad dressings or vinaigrettes?


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