Big Batch Pasta Salad Recipe

 This easy pasta salad for a crowd is a lifesaver for potlucks, picnics, and large gatherings. It uses simple ingredients and a basic vinaigrette that can be easily scaled up to feed any number of people. No fancy steps, just delicious and satisfying pasta salad!

• Keyword Focus: Pasta Salad for a Crowd, Easy Party Salad, Big Batch Pasta Salad, Simple Pasta Salad, Potluck Recipe.

Yields: 12-16 servings (easily scalable) Prep time: 20 minutes Cook time: 10-12 minutes

Ingredients:

• 2 lbs short pasta (rotini, penne, farfalle, or elbow macaroni)
• 2 cups cherry tomatoes, halved
• 2 cucumbers, diced
• 2 green bell peppers, diced
• 1 large red onion, thinly sliced
• 1 (10-12 oz) jar black olives, sliced
• 1 cup grated Parmesan cheese
• For the Simple Vinaigrette:
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • ¼ cup Dijon mustard
  • 2 tablespoons dried Italian seasoning
  • 1 tablespoon granulated sugar (optional, balances acidity)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Optional Hearty Additions (increase quantities as needed):

• Cubed mozzarella cheese
• Sliced pepperoni or salami
• Canned chickpeas or kidney beans, rinsed and drained
• Hard-boiled eggs, sliced

Equipment:

• Large pot
• Colander
• Extra-large mixing bowl

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Transfer the cooled pasta to an extra-large mixing bowl.  
2. Prep the Vegetables: Prepare the cherry tomatoes, cucumbers, bell peppers, and red onion as directed. Slice the black olives. Add all the vegetables to the bowl with the pasta.
3. Add Cheese: Sprinkle the grated Parmesan cheese over the pasta and vegetables.
4. Make the Vinaigrette: In a separate bowl or large jar, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, sugar (if using), salt, and pepper until well combined.
5. Dress the Salad: Pour the vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure everything is well coated.
6. Add Optional Ingredients (if using): Stir in any of the optional hearty additions.
7. Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. For the best results, chill for at least 1-2 hours. Toss again before serving.

---

SEO Recipe 2: Budget-Friendly Pasta Salad for a Big Group

This budget-friendly pasta salad for a big group is easy on the wallet and still delivers delicious flavor. Using simple, affordable ingredients, this recipe is perfect for feeding a crowd without breaking the bank.

• Keyword Focus: Cheap Pasta Salad for a Crowd, Budget Party Food, Affordable Salad Recipe, Large Group Salad, Simple Potluck Idea.

Yields: 10-12 servings Prep time: 15 minutes Cook time: 10-12 minutes

Ingredients:

• 2 lbs elbow macaroni (or other inexpensive short pasta)
• 1 (15 oz) can sweet peas, drained  
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (12 oz) jar marinated artichoke hearts, drained and chopped (optional, but adds great flavor)
• 1 cup mayonnaise
• ½ cup bottled ranch dressing (or other creamy dressing)
• ¼ cup yellow mustard
• 2 tablespoons dried dill weed
• 1 teaspoon garlic powder
• Salt and pepper to taste

Optional Affordable Additions:

• Chopped celery
• Shredded carrots
• Diced onion
• Hard-boiled eggs, sliced (if on sale)

Equipment:

• Large pot
• Colander
• Extra-large mixing bowl

Instructions:

1. Cook the Pasta: Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and rinse with cold water. Transfer to an extra-large mixing bowl.
2. Add Canned Goods: Add the drained sweet peas and rinsed kidney beans to the pasta. If using, add the drained and chopped marinated artichoke hearts.
3. Make the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, ranch dressing, yellow mustard, dried dill weed, garlic powder, salt, and pepper until smooth.
4. Dress the Salad: Pour the creamy dressing over the pasta and vegetables (and beans). Toss gently but thoroughly to ensure everything is well coated.
5. Add Optional Ingredients (if using): Stir in any of the optional affordable additions.
6. Chill and Serve: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. For the best results, chill for at least 1-2 hours. Toss again before serving.