Pasta Salad for 100
Feed a crowd in style with this vibrant and flavorful Pasta Salad for 100! Perfect for large gatherings, parties, or potlucks, this recipe combines tender penne pasta with an array of fresh, colorful vegetables—cherry tomatoes, cucumbers, bell peppers, and red onions—elevated by the briny punch of black olives and creamy feta cheese. The homemade dressing, made with extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, and garlic, ties everything together with a tangy, herby flair. Ready in just an hour of prep and chill time, this crowd-pleaser is easy to make in bulk and is served cold for ultimate convenience. Bring bold Mediterranean flavors to your next event with this must-try pasta salad recipe that’s guaranteed to satisfy a hundred hungry guests!
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Recipe Information
Ingredients
- 10 pounds Penne pasta
- 10 pints Cherry tomatoes
- 8 large Cucumber
- 5 large Red onion
- 8 large Bell peppers (assorted colors)
- 4 cans (15 ounces each) Black olives (sliced)
- 5 pounds Feta cheese (crumbled)
- 3 cups Extra virgin olive oil
- 2.5 cups Red wine vinegar
- 0.5 cup Dijon mustard
- 0.5 cup Dried oregano
- 12 cloves Garlic (minced)
- 5 tablespoons Salt
- 5 tablespoons Ground black pepper
Instructions
Bring a very large pot of salted water to a boil (divide into batches if necessary). Cook the penne pasta according to the package directions until al dente. Drain and rinse the pasta in cold water to stop the cooking process. Set aside in a very large mixing bowl.
While the pasta is cooking, wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumbers, dice the bell peppers, and thinly slice the red onions.
Add the prepared vegetables (tomatoes, cucumbers, bell peppers, and onions) to the bowl with the pasta. Add the sliced black olives and crumbled feta cheese.
In a large mixing bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing evenly over the pasta salad. Toss thoroughly to combine, ensuring that the vegetables, pasta, and dressing are evenly mixed.
Taste and adjust seasoning if needed, adding more salt or pepper to suit your preference.
Cover the pasta salad and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.
Nutrition Facts
Calories |
33737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1613.3 g | 2068% | |
| Saturated Fat | 496.3 g | 2482% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2025 mg | 675% | |
| Sodium | 77165 mg | 3355% | |
| Total Carbohydrate | 4007.8 g | 1457% | |
| Dietary Fiber | 361.9 g | 1292% | |
| Total Sugars | 245.3 g | ||
| Protein | 1012.3 g | 2025% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15736 mg | 1210% | |
| Iron | 307.3 mg | 1707% | |
| Potassium | 29206 mg | 621% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
