40 ounces rotini or other pasta
2 1/2 gallons boiling water
2 tablespoons salt
1 tablespoon vegetable oil
1 3/4 quarts Thousand Island Dressing (variation of Mayonnaise)
1 tablespoon dried basil, crumbled
1 tablespoon salt
8 ounces canned garbanzo beans
24 ounces fresh tomatoes, cut in wedges
1 pound cucumbers, peeled and sliced
8 ounces fresh cauliflower, sliced
4 ounces large pitted black olives
Servings: 50
1. Cook pasta according to directions. Rinse in cold water. Drain.
2. Combine dressing and seasonings. Pour over pasta. Mix gently. Chill.
3. Drain and rinse beans. Add to pasta mixture.
4. Add vegetables and olives to pasta mixture. Toss gently. Refrigerate until served.
Servings: 50
2 1/2 gallons boiling water
2 tablespoons salt
1 tablespoon vegetable oil
1 3/4 quarts Thousand Island Dressing (variation of Mayonnaise)
1 tablespoon dried basil, crumbled
1 tablespoon salt
8 ounces canned garbanzo beans
24 ounces fresh tomatoes, cut in wedges
1 pound cucumbers, peeled and sliced
8 ounces fresh cauliflower, sliced
4 ounces large pitted black olives
Servings: 50
1. Cook pasta according to directions. Rinse in cold water. Drain.
2. Combine dressing and seasonings. Pour over pasta. Mix gently. Chill.
3. Drain and rinse beans. Add to pasta mixture.
4. Add vegetables and olives to pasta mixture. Toss gently. Refrigerate until served.
Servings: 50
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