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Easy Budget-Friendly Italian Pasta Salad Recipe for Large Groups

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A simple, tangy Italian pasta salad perfect for feeding large groups, made with pantry staples and fresh veggies. This budget-friendly recipe is quick to prepare and a crowd-pleaser at any gathering.

Ingredients

Scale
  • 16 oz (450 g) rotini pasta
  • 1 pint (300 g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium green bell pepper, chopped
  • ½ small red onion, thinly sliced
  • ½ cup (75 g) Kalamata olives, pitted and sliced (optional)
  • ¼ cup (15 g) fresh Italian parsley, chopped
  • 1 cup (120 g) shredded mozzarella or provolone cheese
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tbsp (45 ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • Salt and black pepper to taste
  • ¼ tsp red pepper flakes (optional but recommended)
  • 1 tsp honey or sugar

Instructions

  1. Bring a large pot of salted water to a boil. Add 16 oz (450 g) rotini pasta and cook according to package directions, usually about 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Drain well and transfer to a large mixing bowl.
  3. While pasta cooks, halve 1 pint (300 g) cherry tomatoes, dice 1 medium cucumber, chop 1 medium green bell pepper, thinly slice ½ small red onion, and slice ½ cup (75 g) pitted Kalamata olives if using.
  4. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tbsp (45 ml) red wine vinegar, 2 minced garlic cloves, 1 tbsp dried Italian seasoning, 1 tsp honey, ¼ tsp red pepper flakes, and salt and pepper to taste until well combined and slightly thickened.
  5. Add the veggies, 1 cup (120 g) shredded mozzarella cheese, and ¼ cup (15 g) chopped fresh parsley to the pasta. Pour the dressing over and toss gently but thoroughly so every piece gets coated.
  6. Cover the bowl and refrigerate for at least 1 hour to let flavors meld. Taste before serving and adjust seasoning if needed.

Notes

Toss pasta with dressing while still warm to absorb flavors better. Chill for at least 1 hour to meld flavors. If salad dries out after a few hours, add a splash of olive oil and toss again. Use fresh, firm veggies to avoid sogginess. Can be made vegan by omitting cheese or using dairy-free alternatives. Gluten-free pasta options work well. Not recommended for freezing.

Nutrition

Keywords: Italian pasta salad, budget-friendly pasta salad, rotini pasta salad, potluck salad, easy pasta salad, crowd-pleaser salad, vegetarian pasta salad

Find it online: https://yumyep.com/easy-budget-friendly-italian-pasta-salad-recipe-for-large-groups/