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Pasta Salad for a Crowd (P, TNT)
Source: Self
Yield: 16 to 24 or more

1 large (900g/2 lbs. in Canada) bag of pasta, any shape (spirals, penne, radiatore, etc.)
4 to 6 carrots, sliced or diced
2 red peppers, diced
1/2 pound mushrooms, sliced
1 large, or 2 medium zucchini, diced
1 dozen radishes, sliced
1/2 head small red cabbage, shredded
2 medium tomatoes, ripe, diced
1/2 to 1 English cucumber, diced
1 to 1-1/2 cups fresh peas, cooked or raw, or frozen peas
1/2 cup kernel corn (if desired)
Salt and pepper to taste
1 large bottle of Italian-type salad dressing, something non-creamy

Cook pasta as directed on package. Drain, rinse and let cool.

Throw all the vegetables together in a very large bowl or bin. You'll need room to mix it all.

Pour half the bottle of salad dressing over everything. Mix well. Taste and see if it needs more dressing. If so, continue adding until you reach desired taste. Chill until serving.

Poster's Notes:
Some people prefer to lightly steam all the vegetables first. I use them all raw. I also used a wonderful, fat-free tomato-basil salad dressing. You can also add some chopped fresh parsley, basil, cilantro, or whatever herbs you like. A great way to use up vegetables... you can add whatever you like.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A