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    Peggy
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    Italian Broccoli Pasta Salad for 100

    6 1/4 pounds rigatoni or other tube pasta
    4 1/4 cups vegetable oil
    1 1/2 cups lemon juice
    3/4 cup red wine vinegar
    2 tablespoons dried oregano
    6 1/2 pounds broccoli florets
    4 3/4 pounds pepperoni, cut into 1/4 inch pieces
    2 1/4 pounds mozzarella cheese, cut into 1/4 inch pieces
    6 1/4 medium green bell peppers, seeded and cut into 1/4 inch pieces
    3 cups red onion, chopped
    3 cups carrot, peeled and chopped
    2 cups sliced black olives

    Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool water.

    Combine next 4 ingredients and salt and pepper to taste in a jar with a tight fitting lid. Shake vigorously and set aside.

    Place broccoli in a steamer basket over boiling water. Cover pan and steam about 3 minutes until bright green and slightly tender. Transfer broccoli to a large bowl and add remaining ingredients. Stir in pasta.

    Shake jar with dressing again and pour over pasta mixture.

    Toss and serve chilled or at room temperature.

    Serves 100.

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