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Italian Broccoli Pasta Salad For A Crowd
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- #45357
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
0vegas
nutrition data
691 calories, 44 grams fat, 51 grams carbohydrates, 23 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
July 18, 2013
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.