Best 3 Party Size Overnight Pasta Salad Recipes

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Calling all pasta salad enthusiasts! Get ready to embark on a culinary journey with our extraordinary Party-Size Overnight Pasta Salad extravaganza! This tantalizing dish is not just any ordinary pasta salad; it's a symphony of flavors and textures that will leave your taste buds dancing in delight. Picture perfectly cooked pasta enveloped in a luscious homemade dressing, generously adorned with a medley of crisp vegetables, succulent meats, and a symphony of cheeses. Whether you're hosting a backyard barbecue, a potluck gathering, or simply craving a delightful meal, this pasta salad is guaranteed to steal the show. Dive into the depths of this recipe collection, where you'll discover variations that cater to every palate and dietary preference. From classic Italian flavors to tangy Greek twists and even a vegan delight, we've got you covered. So gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together!

Let's cook with our recipes!

CHRISTMAS PASTA SALAD



Christmas Pasta Salad image

Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing, we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

Kosher salt
2 heads broccoli (about 1 1/2 pounds), cut into florets
1 pound mezze rigatoni or other short tubular pasta
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups baby spinach
1/2 cup freshly grated Parmesan (about 1 ounce)
1/4 cup almonds
1/4 cup packed fresh basil leaves
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh chives, plus more for serving
2 roasted red peppers, drained and sliced (about 1 1/2 cups)
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
8 ounces small mozzarella balls (or pearls)
2 tablespoons white wine vinegar

Steps:

  • Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
  • Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
  • Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

PASTA SALAD FOR A CROWD



Pasta Salad for a Crowd image

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Provided by KLATIME

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h

Yield 70

Number Of Ingredients 9

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
  • While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
  • Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g

PARTY SIZE OVERNIGHT PASTA SALAD



PARTY SIZE OVERNIGHT PASTA SALAD image

I first made this delicious salad about 20 years ago, when my then boyfriend now husband & I began dating. It was our first Family Christmas together. That was the beginning of a long list of many recipes, that I have made for him over the years. Today I made this recipe for my neighbor, who Is having a Birthday Party for her...

Provided by Rose Mary Mogan

Categories     Pasta Salads

Time 35m

Number Of Ingredients 14

1 lb elbow macaroni or other pasta of choice
1 large red onion, chopped
1 bunch green onions chopped
1 large red bell pepper, chopped
2 medium green bell peppers, chopped
3 c shredded carrots
1/3 c chopped chive
SALAD DRESSING FOR PASTA SALAD
1 can(s) condensed milk, not evaporated
2 c mayonnaise or miracle whip
1/2-3/4 c sugar
1 c apple cider vinegar
1 tsp kosher salt
1 Tbsp black pepper

Steps:

  • 1. These are some of the main ingredients used to make the salad. I prefer Mayonnaise over Miracle Whip for my salads, because of the extra punch of flavor I feel it gives, but that is a matter of choice. Use what you like best.
  • 2. Cook pasta till Al Dente or according to directions on package. Then drain immediately and rinse in cold water. Set aside till needed. NOTE: LEAVING PASTA IN HOT WATER WILL ALLOW IT TO CONTINUE COOKING.
  • 3. Prep all of the veggies and set aside till needed.
  • 4. Add the condensed milk, Mayonnaise or Miracle whip, vinegar & sugar to a large bowl, add in the spices, then beat or whisk until creamy & smooth & blended together.
  • 5. Add in all the veggies, chopped chive and stir until well mixed together.
  • 6. Pour into casserole dish or 9 X12 size deep dish pan. Garnish as desired. Refrigerate at least 6 hours, but preferably over night. Stir just before serving.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Don't overcook the pasta. Pasta should be al dente, or slightly firm to the bite.
  • Let the pasta cool completely before assembling the salad. This will prevent the salad from getting soggy.
  • Use a variety of vegetables. This will make your salad more colorful and nutritious.
  • Don't be afraid to experiment with different dressings. There are many different types of dressings that can be used on pasta salad, so find one that you like.
  • Make the salad ahead of time. Pasta salad can be made up to 24 hours in advance, which makes it a great option for parties or potlucks.

Conclusion:

Pasta salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for parties, potlucks, or casual meals. With so many different recipes to choose from, there's sure to be a pasta salad that everyone will love.

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