Pasta Salad for 100
 
112 oz.  pasta
7 gal.  boiling water
6 oz.  salt
4 Tbsp  vegetable oil
3 quart  vinaigrette or other dressing.
48 oz.  vegetables and/or other ingredients.
 
cook pasta al dente. there should be approximately 18 lb cooked pasta. 
add dressing and toss gently to mix. 
fold in other ingredients. chill. 
 
suggested ingredients 
pasta: rotini, rigatoni, shell macaroni, elbow macaroni, radiatore, 
wheels. 
dressing: vinaigrette, lemon basil, thousand island, italian. 
vegetables (cooked until tender-crisp): asparagus cuts, broccoli florets, 
carrot coins, italian green beans, snow peas, sugar snap peas. 
vegetables (raw): avocado slices or chunks, broccoli, cauliflower, chives, 
cucumbers, green peppers, red onion rings, parsley, radishes, summer 
squash 
slices, tomatoes, water chestnuts, zucchini slices or strips. 
other: chicken strips, beef strips, pepperoni slices, ham, crabmeat, 
scallops, shrimp, turkey, olives, pickles, cheese. 
yield for this recipe may vary, depending on the shape of the pasta used 
and 
the amount of vegetables and other ingredients added. 
 
-- 
(ID: 5182) Mirror: rec.food.recipes: Sun, Nov 7, 2004


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