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Italian Broccoli Pasta Salad For A Crowd

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  • #45357
Italian Broccoli Pasta Salad For A Crowd - CDKitchen.com

serves/makes:
  
ready in:
  30-60 minutes
Rating: 4/5

1 review

ingredients

6 1/4 pounds rigatoni or other tube pasta
4 1/4 cups vegetable oil
1 1/2 cup lemon juice
3/4 cup red wine vinegar
2 tablespoons dried oregano
6 1/2 pounds broccoli florets
4 3/4 pounds pepperoni, 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

directions

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.

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nutrition data

691 calories, 44 grams fat, 51 grams carbohydrates, 23 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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reviews & comments

  1. Guest Foodie REVIEW:

    I scaled this to serve only 25 so some of the measurements were kinda hard to follow but since it's a pasta salad I figured precise measurements weren't so much of an issue. It turned out pretty good. I think I would use shredded carrot and maybe omit the green pepper and use white wine vinegar instead of the red.

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