Pasta Salad for 100

All measurements are approximate:

6 pounds small pasta, such as rotini, cut fusilli or macaroni
3 heads broccoli, chopped and cut into bite size pieces (use the florets
only)
2 each red and green bell peppers, seeded and cut into bite size pieces
2 large red onions, chopped
2-3 zucchini or yellow squash, scrubbed and chopped - or use some of each
for
color contrast if using small zucchini, you may want to use a couple
more
1 pound carrots, scraped and chopped or cut into thin rounds
3 cups pitted black olives, sliced
3 pounds mozzarella cheese, cubed into bite size pieces
1 small container of parmesan cheese, the kind in the green can,
optional-using about 1 cup or so
Olive oil
About 1 gallon Italian dressing
Salt and pepper

Cook the pasta in boiling, salted water, drain and rinse to cool-drain
thoroughly. Moisten the drained pasta with a little olive oil or Italian
dressing to prevent sticking. Set aside or refrigerate if holding for
more than a few hours. Prepare the vegetables using only the most tender
parts of the broccoli. The vegetable selection may be amended according to
taste. At least one hour before serving but not more that one day before,
combine the pasta, vegetables and any other ingredients you are using. Add
enough dressing to coat he salad, taste for seasonings. You may need to
add more dressing after the salad stands for a while.

Note: One pound of pasta with the additional ingredients will yield about
15 portions or more if other dishes are being served. The use of curly
pasta will be ideal because the curls will help hold in the dressing and
is easier to eat from a buffet type setting. You may also add cubed
Italian meats or ham but the vegetarians would not be able to eat the
salad. If adding meats, salami or ham is nice.

Hope this helps. Jan

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