6 pounds small pasta, for example rotini, cut fusilli or macaroni
3 heads broccoli, chopped and reduce bite size pieces florets
2 red and eco-friendly peppers, seeded and reduce bite size pieces
2 large red onions, chopped
3 zucchini or yellow squash, scrubbed and chopped
1 pound carrots, crawled and chopped or reduce thin models
3 cups pitted black olives, sliced
3 pounds mozzarella cheese, cubed into bite size pieces
1 cup grated Mozzarella dairy product
essential olive oil
1 gallon Italian salad dressing
pepper and salt
Prepare the pasta in boiling, salted water, drain and rinse to awesome. Drain completely. Moisten the drained pasta after some essential olive oil or Italian dressing to avoid sticking. Put aside or refrigerate if holding for over a couple of hrs.
Prepare the vegetables only using probably the most tender areas of the broccoli. The vegetable selection might be amended based on taste.
A minumum of one hour before serving although not more that certain previous day, combine the pasta, vegetables and then any other ingredients you use. Add enough dressing to coat the salad, taste for seasonings. You may want to increase the dressing following the salad stands for some time.
1 lb of pasta using the additional ingredients will yield about 15 portions or even more if other dishes are now being offered. Using curly pasta is going to be ideal since the curls can help hold within the dressing and it is simpler to consume from the buffet type setting. You may even add cubed Italian meats or pork however the vegetarians would be unable to consume the salad. If adding meats, salami or pork is great.
338 calories. 23 grams fat. 27 grams carbohydrates. 8 grams protein per serving.