Mediterranean Pasta Salad For A Crowd Recipes

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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



Pasta Salad for a Crowd image

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

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

MEDITERRANEAN PASTA SALAD FOR A CROWD

A pasta salad loaded with veggies, great to take for a potluck or to serve at a big BBQ. Best to prepare a day ahead of time so it has time to absorb all the flavors

Provided by SuperSpike

Categories     Beans

Time 45m

Yield 4 quarts, 30 serving(s)

Number Of Ingredients 16



Mediterranean Pasta Salad for a Crowd image

Steps:

  • Boil pasta in salted water until al dente.
  • Prepare vegetables as listed.
  • Drain and rinse all canned items.
  • Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
  • Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
  • Add parsley for extra color, add a splash of red wine vinegar (optional) to "brighten" the flavor.
  • The next day, add the remaining salad dressing before serving, and stir thoroughly.

Nutrition Facts : Calories 178.1, Fat 5.6, SaturatedFat 1.1, Cholesterol 1.5, Sodium 288.6, Carbohydrate 26.7, Fiber 3, Sugar 2.6, Protein 6

1 lb rotini pasta
12 ounces tri-color spiral pasta
1 (12 ounce) bottle Italian salad dressing
1 (15 ounce) can cannellini beans
3 roma tomatoes, seeded, large diced
1 small red onion, cut into strips
1 yellow bell pepper, cut into 1 inch pieces
2 (7 ounce) cans sliced mushrooms
1 (13 3/4 ounce) can artichokes, quartered in brine
1 (13 ounce) can black olives
4 radishes, halved then sliced
1/2 cup parmesan cheese, shredded
2 garlic cloves, pressed
flat leaf parsley
salt and pepper
red wine vinegar (optional)

SUMMER MEDITERRANEAN PASTA SALAD

This salad recipe was given to me by a neighbor. It can be doubled for a large crowd. It's a favorite in my house.

Provided by Sunshine Forever

Categories     Low Cholesterol

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13



Summer Mediterranean Pasta Salad image

Steps:

  • Cook pasta according to package directions. Rinse with cold water and drain well. Add the artichokes, olives, peas, bell pepper, zucchini, onion and Parmesan cheese to pasta. Toss well.
  • In separate bowl, combine mayo, Italian dressing, parsley, dill weed, and pepper. Stir with wire whisk. Add to pasta salad and mix well.
  • Chill.

Nutrition Facts : Calories 275.5, Fat 10.2, SaturatedFat 2.2, Cholesterol 7.5, Sodium 375, Carbohydrate 37.8, Fiber 4.7, Sugar 5.2, Protein 8.9

1 (12 ounce) package spiral pasta
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 (2 1/4 ounce) can sliced olives, drained
1 (10 ounce) box frozen peas, thawed
1 medium red bell pepper, chopped
1 small zucchini, chopped
1/2 small red onion, chopped
1/2 cup parmesan cheese, freshly grated
1/2 cup mayonnaise
1/2 cup Italian dressing
1 teaspoon dried parsley flakes
1/2 teaspoon dried dill weed
1/2 teaspoon black pepper, coarsely ground

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