You’ve got a house full of hungry people, zero time to play Top Chef, and a budget that doesn’t include ordering 12 pizzas. Sound familiar? This isn’t about gourmet—it’s about fast, filling, and foolproof.
No fancy techniques, no obscure ingredients, just a meal that scales like a dream. Want to feed a crowd without losing your mind? Let’s fix that.
Why This Recipe Works
This isn’t just another pasta salad.
It’s a one-bowl wonder that checks every box: minimal prep, customizable ingredients, and leftovers that taste even better the next day. It’s cheap, it’s fast, and it doesn’t require you to hover over a stove. Plus, it’s idiot-proof—because nobody has time for kitchen fails when there are 15 people staring at you like hangry seagulls.
Ingredients (Serves 12–15)
- 2 lbs rotini or penne pasta (the spirals hold sauce better, IMO)
- 1.5 lbs cooked chicken breast (rotisserie chicken = cheat code)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced (soak in cold water for 10 mins if you hate the bite)
- 8 oz feta cheese, crumbled (or sub goat cheese if you’re fancy)
- 1 cup Kalamata olives, pitted
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp dried oregano
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the pasta. Boil it in salted water until al dente, drain, and rinse under cold water to stop the cooking.
Pro tip: Undercook it slightly—it’ll soften more as it sits.
- Prep the veggies. Chop everything while the pasta cooks. FYI, this is where you recruit “helpers” (read: anyone within arm’s reach).
- Shred the chicken. If using rotisserie, remove the skin and bones, then tear into bite-sized pieces. Store-bought wins here.
- Make the dressing. Whisk olive oil, vinegar, oregano, salt, and pepper in a bowl.
Taste it. Adjust. Repeat until it doesn’t make you frown.
- Combine everything. Toss pasta, chicken, veggies, olives, and feta in a giant bowl.
Drizzle with dressing and mix gently. Boom—done.
Storage Instructions
Store in an airtight container in the fridge for up to 3 days. The flavors meld over time, so it’s actually better on day two.
If it looks dry, add a splash of olive oil before serving. Freezing? Don’t.
The veggies turn into sad, mushy ghosts.
Why This Recipe Is a Crowd-Pleaser
It’s versatile (swap ingredients based on dietary needs), scalable (double it for 30 people—no sweat), and requires zero reheating. Plus, it’s balanced: carbs, protein, and veggies in one bite. Even picky eaters can pick around what they hate.
Win-win.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy noodles ruin everything. Al dente or bust.
- Drowning it in dressing. Add half first, toss, then add more as needed. You can’t undo a soggy mess.
- Using raw onion without soaking. Unless you enjoy clearing the room with your breath.
- Adding cheese too early. If storing, add feta just before serving to avoid a salty, soggy disaster.
Alternatives for Dietary Restrictions
- Vegetarian? Skip chicken, add chickpeas or grilled tofu.
- Gluten-free? Use GF pasta (brown rice pasta holds up well).
- Dairy-free? Swap feta for avocado or omit entirely.
- Vegan? Do all the above and use a tahini-lemon dressing.
FAQs
Can I make this ahead?
Absolutely.
Assemble everything except the dressing and cheese up to 24 hours in advance. Add those right before serving.
What other proteins work?
Shrimp, grilled steak, or even canned tuna (if you’re brave). Rotisserie chicken is just the lazy (smart) choice.
How do I keep it from getting dry?
Store with a damp paper towel on top, or drizzle extra dressing before serving.
Olive oil is your friend.
Can I use bottled dressing?
Sure, if you enjoy disappointment. Homemade takes 2 minutes and tastes 10x better.
Final Thoughts
This isn’t just a recipe—it’s a survival strategy. Next time you’re staring down a crowd of hungry humans, remember: big meals don’t need to be complicated.
Keep it simple, keep it fresh, and for the love of all things holy, keep the pasta al dente. Now go forth and feed the masses.
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