Company Pasta Salad with Veggies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 25-27 cups 1x
Description
If you’re looking for a simple and flavorful pasta salad recipe to feed a crowd then you’ve found the perfect option. Featuring fresh vegetables, fun pasta shapes, and a classic dressing, no picnic or party is complete without this fuss-free side dish on your table. Use this recipe as a roadmap and then customize to include fresh vegetables and herbs, a different flavor dressing, or another shape of pasta.
Ingredients
- 28- ounces uncooked pasta (*I used a 16-oz box of corkscrew & a 12-oz bag of tortellini)
- 1 pint grape tomatoes (halved)
- 1 14-oz can artichoke hearts, drained
- 1 zucchini (diced)
- 1 red bell pepper (cut into thin, 1-inch long slices)
- 1/4 medium sweet onion (cut into fine slivers)
- 1 block cheddar cheese (cubed, 8-oz)
- 1/3 cup finely grated Parmesan
- 1 bottle Champagne vinaigrette* (12-oz)
- 3 Tbsp Dijon Mustard
- 1 bunch basil (chopped)
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta cooks, prepare vegetables and cheddar cheese then toss together in a very large bowl or serving container. (Note the yield so plan accordingly.)
- Once pasta has cooled, add pasta to bowl with other ingredients. Toss together.
- Whisk together dressing and Dijon mustard. Using a large spoon (or your hands), toss ingredients together. Refrigerate at least one hour (or overnight). Stir in basil before serving.
- *Note that I used T. Marzetti Champagne Vinaigrette but Ghirard’s is also a favorite. My mom swears by Marie’s Creamy Italian as a delicious option.
Find it online: https://holleygrainger.com/company-pasta-salad-with-veggies/