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This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.
Pasta salad is a classic picnic recipe. What barbecue is complete without a batch of pasta salad that’s large enough for a crowd?
You’ll love this classic pasta salad recipe because it’s quick, easy, and made from scratch. It also makes enough to feed 24 people or more.
This pasta salad recipe will fit in a 9×13 pan, or a large serving bowl. If you’re looking to feed a smaller crowd, this recipe is easy to cut in half, or quarter.
For a variation on a classic, try my Roasted Corn and Red Pepper Pasta Salad. Or, try replacing the pasta and trying one of my chickpea salads – Tomato & Basil Chickpea Salad and Greek Chickpea Salad.
If you don’t have a seasoning blend on hand, a combination of oregano, basil, and thyme would also work.
Classic Pasta Salad (for a crowd)
- 24 ounces tri-color rotini pasta uncooked
- 1 pint cherry tomatoes halved
- 12 ounces sliced pepperoni
- 1 red onion diced
- 1 green bell pepper diced
- 16 ounces mozzarella cheese cubed
- 1 cup parmesan cheese grated
- 8 ounces olives sliced
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- Cook pasta according to package directions. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to bowl. Set aside.
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container.