Italian Style Pasta Salad For A Crowd Recipe

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Italian Style Pasta Salad for a crowd

Shirley Makekau


I make this salad for Church get togethers and family potluck. I think it is well worth the effort of making it. If you don't care for some of the things listed in the recipe you can omit them and add in what you like.

pinch tips: Perfect Pasta Every Time






1 Hr


1 lb pkg frozen tri-colored cheese tortellini
2 can(s)
artichoke hearts, drained and quartered
1 can(s)
cannellini beans or pink beans or garbanzo beans
1 can(s)
black beans drained and rinsed
1 lb
button mushrooms cleaned
1 bunch
scallions, sliced
1 small
red onion cut into rings
2 to 4
sun dried tomatoes, chopped fine
4 to 6
fresh roma tomatoes, seeded and sliced
10 oz, pkg frozen italian green beans,thawed & drained(or fresh ones blanched)
roasted bell peppers,sliced or diced
1 can(s)
black pitted olives,drained
1 jar(s)
stuffed olives, drained
1 medium
zucchini, sliced and quartered
3 large
carrots, sliced
1 to 2 large
fresh sweet pepper, seeded and cut into 1 inch pieces
2 c
broccoli florets, raw or blanched
1 1/2 c
cauliflower florets,raw or blanched
5 to 10 clove
garlic, minced ( or to taste)
2 c
diced mozzarella cheese
2 c
sharp provolone, cut into thin sticks ( or your favortie sharp cheese)
2 to 3 c
pepperoni or genoa salami, cut into chunks(or both)
2 to 4 c
pepperonini peppers, seeded and sliced (italian vinegar peppers)
14 to 1/2 c
pignolis (pine nuts)
2 to 3 c
of your favorite italian salad dressing
salt and pepper ( to taste)
grated parmesan cheese or romano cheese
italian dressing

Directions Step-By-Step

Combine artichoke hearts, mushrooms, cannelli beans, black beans, green beans, sun dried tomatoes and about 1 cup of dressing in a large sized bowl,toss well, cover bowl & let marinate overnite in the refrigerator.
In a large pot, boil water for tortellini & cook according to package directions, do not overcook them!!!
While pasta is cooking, chop, seed and drain all veggies, as indicated.
Drain cooked tortellini and rinse under cold water until pasta is cool.
Place pasta in a large bowl, and toss with enough dressing to coat.
Cover and refrigerate pasta.
Continue preparing the remaining vegetables, cheeses and meats.
When all is prepared, mix marinated vegetable/bean mixture and dressing into the pasta and toss to combine all.
Add everything else except the fresh tomatoes and mix well.
Cover and refrigerate until serving time.
Just before serving, add fresh tomatoes and toss to mix.
taste and adjust seasonings to your preference, add additional dressing if salad seems dry.

About this Recipe

Course/Dish: Pasta, Pasta Salads, Salads
Regional Style: Italian