COOKING FOR A CROWD - BASIC PASTA SALAD
56 ounces pasta
3 1/2 gallons boiling water
3 ounces salt
2 tablespoons vegetable oil
1 1/2 quarts Basil Vinaigrette Dressing (see notes) (1 1/2 to 1 3/4)
24 ounces vegetables and/or other ingredients (see notes) (24 to 32)
Cook pasta according to directions on p. 369. Do not overcook. Pasta should be al dente.
There should be approximately 9 lb cooked pasta. Information on cooked weights of pasta is given on p. 369.
Add dressing and toss gently to mix.
Fold in other ingredients. Chill.
Notes: Suggested Ingredients
Pasta: Rotini, rigatoni, shell macaroni, elbow macaroni, radiatore, wheels. See Figure 9.2 for other pasta choices.
Dressing: Vinaigrette and variations , Lemon Basil , Lime Salad Dressing , Green Peppercorn Cream , Thousand Island , Italian , Sour Cream Basil .
Vegetables (cooked until tender-crisp): Asparagus cuts, broccoli florets, carrot coins, Italian green beans, snow peas, sugar snap peas.
Vegetables (raw): Avocado slices or chunks, broccoli, cauliflower, chives, cucumbers, green peppers, red onion rings, parsley, radishes, summer squash slices, tomatoes, water chestnuts, zucchini slices or strips.
Other: Chicken strips, beef strips, pepperoni slices, ham, crabmeat, scallops, shrimp, turkey, olives, pickles, cheese.
Yield for this recipe may vary, depending on the shape of the pasta used and the amount of vegetables and other ingredients added.