Pasta Salad Recipe for 50 People: Crowd-Pleasing Feast for Large Groups

Feeding a crowd doesn’t have to be complicated. This recipe scales effortlessly to serve 50 people with a dish that’s as practical as it is delicious. I develop

📝 Ingredients

• 8 lb Penne Pasta
• 10 lb Cherry Tomatoes
• 8 whole English Cucumber
• 6 whole Red Bell Pepper
• 4 whole Red Onion
• 2 lb Kalamata Olives
• 3 lb Feta Cheese
• 3 cups Extra-Virgin Olive Oil
• 1.5 cups Red Wine Vinegar
• 0.5 cup Dijon Mustard
• 0.25 cup Dried Oregano
• 12 cloves Garlic Cloves
• 0.5 cup Salt
• 0.25 cup Black Pepper
• 2 cups Fresh Parsley

👨‍🍳 Instructions

1. 1Cook and Cool the Penne Pasta: Bring a very large stockpot of water to a rolling boil and salt it generously with 0.5 cup salt. Add the 8 lb penne pasta and cook until just al dente, about 1-2 minutes less than package directions. The pasta will continue cooking slightly as it cools. Drain immediately in a colander and rinse under cold water to stop the cooking process. Spread the pasta on large baking sheets in a single layer. Drizzle lightly with some of the 3 cups extra-virgin olive oil and toss to prevent sticking. Let it cool completely to room temperature—this prevents the dressing from being absorbed too quickly.
2. 2Prepare the Vegetables and Cheese: While the pasta cools, halve all 10 lb cherry tomatoes and place them in an extra-large bowl. Dice the 8 whole English cucumber into ½-inch pieces (peeling is optional but recommended for larger groups). Dice the 6 whole red bell pepper into uniform ½-inch pieces and add to the tomatoes. Thinly slice the 4 whole red onion and soak in cold water for 10 minutes to mellow the sharpness, then drain well. Pit and halve the 2 lb Kalamata olives. Crumble the 3 lb feta cheese into large chunks. Combine all prepared vegetables and feta in the bowl with the tomatoes.
3. 3Make the Dressing: In a separate large bowl, whisk together the remaining extra-virgin olive oil, all 1.5 cups red wine vinegar, 0.5 cup Dijon mustard, 0.25 cup dried oregano, and 12 cloves minced garlic cloves. Season with 0.25 cup black pepper—the salt in the pasta water and feta will provide enough saltiness. Whisk vigorously until the dressing is fully emulsified. The mixture should be thick enough to coat the back of a spoon. Taste and adjust the acidity if needed, though the balance of 3 cups oil to 1.5 cups vinegar should provide the perfect tang for a large batch.
4. 4Combine All Components: Once the pasta is completely cool, transfer it to the bowl with the vegetables and feta. Pour the dressing over and add the 2 cups chopped fresh parsley. Using large serving spoons or clean hands, gently fold everything together until evenly coated. Be thorough but gentle to avoid breaking the pasta or crushing the feta. The salad should glisten with dressing but not be swimming in it. Let it sit for 15-20 minutes at room temperature to allow the flavors to meld before serving.
5. 5Serve and Store: Transfer the pasta salad to serving bowls or a large chafing dish. Garnish with additional fresh parsley for a pop of color. This dish serves 50 and can be made up to a day in advance—store it covered in the refrigerator. Before serving, give it a good stir and taste for seasoning. The flavors will deepen as it chills, but the texture remains best when served at room temperature. If storing overnight, the pasta will absorb more dressing, so consider reserving a small amount to toss in just before serving.