Instructions
Step 1: Preheat the oven to 400°F (200°C). Toss the chicken wings with olive oil, salt, and pepper.
Step 2: Arrange the wings on a baking sheet and bake for 40–45 minutes until crispy and cooked through.
Step 3: Toss the baked wings with buffalo sauce and melted butter. Set aside.
Step 4: Cook the rotini pasta according to package directions. Drain and cool completely.
Step 5: Combine the pasta, cherry tomatoes, olives, cucumber, and Italian dressing. Refrigerate until ready to serve.
Step 6: Brown the ground beef in a skillet over medium heat. Drain excess fat.
Step 7: Add taco seasoning and water. Simmer for 5 minutes until thickened.
Step 8: Arrange tortilla chips on a large baking sheet. Top with seasoned beef, diced tomatoes, and cheddar cheese.
Step 9: Bake at 375°F (190°C) for 5–7 minutes until the cheese is melted.
Step 10: Slice the hard-boiled eggs in half lengthwise. Remove the yolks and mash them with mayonnaise, mustard, salt, and pepper.
Step 11: Spoon or pipe the yolk mixture back into the egg whites and sprinkle with paprika.
Step 12: Assemble the sliders by spreading mayonnaise on the buns, then layering ham, Swiss cheese, and lettuce.
Step 13: Frost the cupcakes with strawberry buttercream and top each with a fresh strawberry half.
Step 14: Arrange the wings, sliders, deviled eggs, loaded nachos, pasta salad, grapes, celery sticks, and cupcakes on a large serving platter.
Step 15: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store each component separately in airtight containers in the refrigerator for up to 3 days.
Reheat wings and nachos in a 350°F (175°C) oven until warmed through.
Keep sliders, deviled eggs, grapes, celery, and cupcakes refrigerated until serving.
Pasta salad can be made a day in advance and often tastes even better after chilling.
For the freshest presentation, assemble the platter shortly before serving.
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