PASTA SALAD FOR A CROWD
This is my go-to pasta salad recipe for a 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. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.
Provided by KLATIME
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h
Yield 70
Number Of Ingredients 9
Steps:
- 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.
- While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
- Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g
CLASSIC PASTA SALAD (FOR A CROWD)
This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.
Provided by Heather
Categories Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.
Nutrition Facts : ServingSize 0.75 cup, Calories 283 kcal, Carbohydrate 24 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g
HUMMUS PASTA SALAD
This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. -Michelle Morrow, Newmarket, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 219 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
BEST POTLUCK PASTA SALAD
Homemade pasta salad that's perfect for any potluck or backyard bbq!
Provided by The Chunky Chef
Categories Side Dish
Time 25m
Number Of Ingredients 16
Steps:
- Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
- Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
- While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
- Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
- Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
- Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
- Serve cold or at room temperature, and enjoy!
Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 3 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 377 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY PASTA SALAD FOR A CROWD
Spinach, peppers and onions mingle with tangy feta cheese in this simple pasta salad. Feel free to make it ahead of time, so it's ready when you are.-Jacquelyn Saintjohn, Cambridge, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. In a large bowl, combine the remaining ingredients., Drain pasta and rinse in cold water; add to the spinach mixture. Toss to coat. Refrigerate until serving.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love