How can I make a super-simple cold pasta?

Today for a banquet I have to make a main dish that will serve eight people. I have a box of ziti that contains 8 2/3 cup servings, so I'm going to make it. But that's the easy part. I doubt the pasta will be warm enough to be considered hot by the time it makes it to the food table, so I'm thinking of refridgerating it and making it a cold pasta. However, I'm no chef and am at a loss. I need some really simple tips and help, please!