This is my go-to pasta salad recipe for a big crowd. It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. It tastes best when refrigerated overnight.
Ingredients
- 3 pounds garden rotini pasta
- 2 , 16 ounce
- 6 tomatoes , chopped
- 2 , 16 ounce
- 16 ounces Cheddar cheese , cubed
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
-
1
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, rinse in a colander under cold water until completely cool, and return to the pot.
-
2
Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
-
3
Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
-
4
Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.
Nutrition Facts
Per serving
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