Two weeks ago we served French Dip Sandwiches and Italian Pasta Salad. Here is the requested recipe for the pasta salad, with both the 300 servings version, and for those with a smaller family, the 10 servings version. Bon Appetit!
Italian Pasta Salad, 10 servings
10 oz marinated artichokes, undrained
20 ounces fusilli pasta (corkscrew pasta), cooked
4 ounces pitted kalamata olives, halved
10 ounces Roasted red peppers, sliced
8 ounces fresh mozzarella cheese, cubed
2 ounces hard salami, cut into ¼ inch strips
3 ounces shaved fresh Parmesan cheese
¼ cup finely chopped onion
½ cups chopped fresh flat leaf parsley
½ cups chopped fresh basil
4 ounces zesty Italian dressing, or more as needed
Salt and pepper to taste
Drain artichokes, reserving liquid. Cut artichokes into fourths. Combine pasta, artichokes, and remaining ingredients. Toss gently. Add some of the artichoke liquid if needed if the salad seems too dry. It will soak up a lot of the dressing if left to marinate overnight in the refrigerator.
Serve at room temperature or chilled.
Italian Pasta Salad, 300+ servings
300 oz marinated artichokes, undrained
35# fusilli pasta (corkscrew pasta), cooked
4.4# pitted kalamata olives, halved
20# Roasted red peppers, sliced (about 3 #10 cans)
16# fresh mozzarella cheese, cubed
2# hard salami, cut into ¼ inch strips
24 cups shaved fresh Parmesan cheese (or about 5#)
8 cups finely chopped onion
12 cups chopped fresh flat leaf parsley (about 1#)
12 cups chopped fresh basil (about 1#)
1 gallon zesty Italian dressing, use as much as needed
Salt and pepper to taste
thenewchurchsupper 
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[…] The recipe for the Italian Pasta Salad was given in an older post on this blog. You can find it Here […]
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