Printpasta salad for a crowd
I'm looking for a good light fresh pasta salad to feed 40 or more people at a teacher's luncheon. Anyone have some good recipes? I'm not keen on anything with a mayo base.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
11 Comments:
That's some bad proofing I did - pasta salad and I'm not keen on anything with a mayo base.
Lauren B at 4:36PM on 04/24/08
Usually I would be quick to post a recipe or trick of my own, but I have to say I am just HOOKED on this recipe recently posted by the Pioneer Woman.
I did use smaller pasta, rather than linguine, and I chopped my veggies smaller as well to acommodate gettting it out of the bowl easier and in less messy portions.
I also used much less cilantro (but that is a personal beef) but it was really great! Just double it and I am betting it would easily feed 40, as it made quite a lot.
http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/
sadiepix at 4:40PM on 04/24/08
My friend makes this all the time when we have big get-togethers. It goes with almost anything and it is easily multiplied. BTW, we've always used the entire box (1 pound) of orzo pasta and upped the amounts of vegs to our liking and adjusted the seasonings. This recipe is very easy to tweak.
It's also good with feta crumbles and sun-dried tomatoes.
Confetti Orzo Salad
Ingredients
1 1/2 cups uncooked orzo
1 carrot, chopped
1 1/4 cups chopped red, green, or yellow bell pepper
1/2 cup peeled, seeded, and chopped cucumber
1/4 cup thinly sliced green onions
1/4 cup chopped purple onion
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon rind
3 tablespoons lemon juice
2 tablespoons white wine vinegar
3/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/3 cup olive oil
Preparation
Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside.
Combine lemon rind, lemon juice, vinegar, salt, coarsely ground pepper, and minced garlic. Gradually whisk in oil. Pour over orzo mixture, tossing gently. Cover and keep chilled.
Yield
6 to 8 servings
Coastal Living, JULY 1997
wookie at 4:57PM on 04/24/08
@sadiepix--thanks for the link. I just visited the Pioneer Woman's blog for the 2nd time ever and that entry is so funny and the pictures so pretty that I am adding her to my list of favorites. And I might make that salad of hers, too.
wookie at 5:04PM on 04/24/08
I second @wookie's recipe! I make a very similar one but usually have 3 times that amount of lemon zest and juice. I also add fresh basil or cilantro and a big bunch of chives.
bitchincamero at 5:34PM on 04/24/08
ha, sadie i was going to recommend that recipe too!
lexophile at 7:23PM on 04/24/08
How about any short pasta with finely diced onion or shallots, celery, pepper, carrots, and any other vegetable you like, such as blanched broccolli or asparagus, a little meat like salami or pepperoni or chicken, or even some shredded shrimp and your favorite salad dressing? You could also add garlic, citrus and citrus zest. Cheese is good in pasta salads, too - everything from feta to parm. One of my favorite spices for pasta salad is celery seed. If I'm making one, I focus on making sure the pasta is cooked just right, (then shock it to stop cooking), it has lots of color and flavor. Nothing worse than bland pasta salad. Choose ingredients that complement each other and you'll have a hit on your hands.
PerkyMac at 7:40PM on 04/24/08
Oh yea that is a good salad at PW. She said she adapted it from one of Jamie Olivers - which is the one I make when I'm in a pinch. Its mucho faster then the other one - at least for me it is:
Ingredients
# 11 ounces small shell pasta
# 3 garlic clove
# 9 ounces yellow cherry tomato
# 9 ounces cherry tomato
# 1/2 cup black olive, pitted
# 2 tablespoons fresh chives
# 1/4 cup fresh basil
# 1 medium cucumber
# 4 tablespoons white wine vinegar
# 7 tablespoons extra virgin olive oil
# sea salt
# fresh ground black pepper
Directions
Bring a large pan of salted water to the boil.
Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing.
Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Squash the garlic cloves out of their skins and pound in a pestle and mortar.
Add the vinegar, oil and seasoning.
Drizzle this over the salad, adding a little more seasoning to taste.
bodaciousgirl at 7:40PM on 04/24/08
I cook for 40 people bi- weekly and today was my day. I made a greek pasta salad with 4 lbs penne, 2lbs tiny grape tomatoes( whole) 1 lb fresh baby spinach, 1/2 of a #10 can sliced black olives and 2lbs crumbled feta. also added 2 bottles store bought greek vinegrette salad dressing. This made 2 full foil pans. I cooked the pasta last night rinsed well in cold water and tossed it all together this morning- no chopping at all.
joanpieroni2 at 8:24PM on 04/24/08
look at 101cookbooks.com- she has some good ones on there to choose from!
karenita at 2:18AM on 04/25/08
My recipe includes everything but the kitchen sink. To tri colored pasta I add:
red onion
sun dried tomatoes
chopped green olives
yellow bellpepper
diced cucumbers
cherry tomatoes that have been cut in half
freshly grated parmesan cheese and,
either a homemade or store bought red wine vinagrette.
It requires a lot of chopping, but it comes together really fast and has a real depth of flavor. It's definetly not one of those bland pasta salads.
PumpkinBear at 3:03AM on 04/25/08