Cheap Pasta Salad for a Crowd
A budget-friendly pasta salad perfect for parties and large gatherings.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
Ingredients
Salad Ingredients
- 16 oz rotini pasta
- 1 can 15 oz corn, drained
- 1 can 15 oz black olives, sliced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Boil the rotini pasta according to the package instructions until al dente. Drain and rinse with cold water to cool.
- While the pasta is cooking, halve the cherry tomatoes and dice the cucumber. Drain the corn and slice the olives.
Mixing
- In a large mixing bowl, combine the cooled pasta, corn, olives, cherry tomatoes, and cucumber.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss well to combine, ensuring all ingredients are coated.
Serving
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Before serving, give the salad a final stir and adjust seasoning if necessary. Serve cold.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh herbs for extra flavor. Ingredient Substitutions: Swap rotini with any pasta shape. How to Serve: Serve cold, ideal for picnics. Storage & Freshness: Best enjoyed within 3 days. Make-Ahead Tips: Prepare a day in advance for enhanced flavors.