Pasta salad for 100
 
all measurements are approximate: 
 
6 lb.  small pasta, such as rotini, cut fusilli or macaroni
3 head  broccoli, chopped and cut into bite size pieces (use the florets
  only
2   each red and green bell peppers, seeded and cut into bite size pieces
2 large  red onions, chopped
2 - 3   zucchini or yellow squash, scrubbed and chopped - or use some of each
  for
  color contrast if using small zucchini, you may want to use a couple
  more
1 lb.  carrots, scraped and chopped or cut into thin rounds
3 cup  pitted black olives, sliced
3 lb.  mozzarella cheese, cubed into bite size pieces
1 small  container of parmesan cheese, the kind in the green can,
  optionalusing about 1 cup or so
  olive oil
  about 1 gallon italian dressing
  salt and pepper
 
cook the pasta in boiling, salted water, drain and rinse to cool-drain 
thoroughly. moisten the drained pasta with a little olive oil or italian 
dressing to prevent sticking. set aside or refrigerate if holding for 
more than a few hours. prepare the vegetables using only the most tender 
parts of the broccoli. the vegetable selection may be amended according to 
taste. at least one hour before serving but not more that one day before, 
combine the pasta, vegetables and any other ingredients you are using. add 
enough dressing to coat he salad, taste for seasonings. you may need to 
add more dressing after the salad stands for a while. 
 
note: one pound of pasta with the additional ingredients will yield about 
15 portions or more if other dishes are being served. the use of curly 
pasta will be ideal because the curls will help hold in the dressing and 
is easier to eat from a buffet type setting. you may also add cubed 
italian meats or ham but the vegetarians would not be able to eat the 
salad. if adding meats, salami or ham is nice. 
 
hope this helps. jan 
 
-- 
(ID: 5149) Mirror: rec.food.recipes: Sun, Nov 7, 2004


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