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Company Pasta Salad with Veggies

  • Author: Holley Grainger
  • 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.

Scale

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

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. 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.)
  3. Once pasta has cooled, add pasta to bowl with other ingredients. Toss together.
  4. 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.
  5. *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.