Ingredients
- 4 pounds multi-colored rotini pasta
- 64 ounces Italian dressing
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 32 ounces mozzarella cheese cut in small cubes
- 40 ounces cherry tomatoes cut in half
- 3 green bell peppers
- 3 red bell peppers
- 36 ounces sliced black olives drained
Instructions
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Cook half of pasta, drain and rinse quickly with cold water.
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Use a very large bowl to put half of the pasta in.
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Pour Italian dressing over the pasta. Sprinkle salt and pepper on top and use a long handled spoon to stir well.
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Add remaining ingredients and stir well.
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Pour into 2 or more large foil pans. Cover with foil or plastic wrap and store in the refrigerator until ready to serve.
Notes
- Mixing half a batch at a time makes in a very large bowl makes this recipe easier to mix up.
- For best results make 24 hours ahead of time so pasta can absorb some of the dressing.
- Have an extra bottle of dressing available to add to the salad if dry when serving.
- I have included many more tips that may be helpful in the step by step instructions in this article.
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Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 445mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 0.5mg
