Mediterranean Orzo Salad with Roasted Vegetables and LemonHerb Vinaigrette

Mediterranean Orzo Salad With Roasted Vegetables

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Preparation time:35 Mins

Cooking time:30 Mins

Servings:12 servings

Ingredients:

• medium Zucchinis (Courgettes), diced
• large Red Bell Peppers, chopped
• large Red Onion, cut into wedges
• Tbsp Olive Oil (for roasting)
• tsp Dried Oregano
• /2 tsp Kosher Salt
• /4 tsp Black Pepper
• lb (450g) Orzo Pasta
• cup Kalamata Olives, pitted and halved
• oz (225g) Feta Cheese, crumbled
• /2 cup Toasted Pine Nuts
• cup Cherry or Grape Tomatoes, halved
• /2 cup finely chopped Fresh Parsley
• /2 cup Extra Virgin Olive Oil (for dressing)
• /4 cup Fresh Lemon Juice
• cloves Garlic, minced
• Tbsp Dijon Mustard
• tsp Honey or Maple Syrup (optional)
• tsp Dried Dill
• Salt and freshly ground Black Pepper to taste

Instructions:

• Preheat oven to 400°F (200°C). Toss zucchini, peppers, and onion with 3 Tbsp olive oil, oregano, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and slightly caramelised. Set aside to cool slightly.
• Cook orzo according to package directions until al dente. Drain well and rinse briefly under cool water to stop cooking. Place in the large mixing bowl.
• While orzo cooks, whisk together all vinaigrette ingredients (olive oil, lemon juice, garlic, mustard, herbs, honey, S&P) until emulsified. Taste and adjust seasoning.
• Toast pine nuts in a dry skillet over medium-low heat until fragrant and lightly golden (about 3 minutes). Watch carefully.
• To the cooled orzo, add the cooled roasted vegetables, halved tomatoes, olives, and most of the fresh parsley.
• Pour about two-thirds of the vinaigrette over the mixture. Gently toss everything together until evenly coated. Add the crumbled feta and toasted nuts, tossing gently once more.
• Cover and refrigerate for at least 15 minutes to allow the flavours to meld. Stir again before serving and garnish with remaining parsley.

Nutrition Facts

Calories:705 kcal

Protein:8.4 g

Fat:18.8 g

Carbs:43.2 g

Fiber:12.9 g

Sugar:0.0 g

Sodium:384 mg

Recipe Info

Category:Side Dish, Vegetarian, Salad

Cuisine:Mediterranean

Forget Sad Salads: Making Salad Recipes for a Crowd That Actually Taste Amazing

Right then, fancy hosting? Whether it’s a massive birthday bash or just the extended family descending for Sunday lunch, nothing strikes more fear into the heart of a home cook than planning salad recipes for a crowd . I still remember my first attempt; I made something lovely for four people, and by the time the vicar arrived, it looked like green slime in the bottom of the bowl. Never again, mate.

This Mediterranean Orzo Salad, though? This is my secret weapon. It’s the kind of dish that tastes even better the next day, which is a total lifesaver when you’re juggling everything else. We’re talking vibrant colours, textures that actually crunch , and flavours that sing, not shout.

Solving Your Biggest Party Salad Headaches

I know what you’re thinking when you search for easy salad recipes for a crowd . You’ve got three main worries, haven't you? One: Will it wilt into oblivion sitting on the table? Two: Is it actually filling enough that people won't need a second main course? And three: Can I actually make this without spending all day fussing?

This recipe nails all three. We avoid delicate leaves like the plague. Everything here is robust—roasted veg, sturdy pasta, salty feta—so it laughs in the face of room temperature service. Unlike those other online posts that just throw a few things in a giant bowl, I'll show you exactly how to roast the vegetables so they caramelise properly, giving you deep flavour instead of soggy squish. It’s one of those large batch salad recipes that truly impresses.

Roasting Secrets for Party Salads to Feed a Crowd

The key to making any good party salad for a crowd is building flavour into the components before you mix. Don't just throw raw veggies in; we want some depth. Toss your courgettes, peppers, and onions with good olive oil and plenty of dried oregano before they hit the oven.

Get that oven properly hot—I mean 400°F (200°C) . You're not just cooking them soft; you are aiming for those beautiful, slightly charred edges that taste sweet and smoky. This depth of flavour is what stops people reaching for the crisps instead of your masterpiece. Trust me on the roasting; it’s non-negotiable for fantastic summer BBQ salads for a crowd .

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Right then, planning for a crowd! That’s where a truly stellar salad comes into its own. Forget those sad little bowls of lettuce that wilt before everyone’s had a look in; we need something robust, flavourful, and something that travels well if you’re heading to a summer barbecue or a village fête. For large gatherings, you need substance . These Salad recipes for a crowd need to be heroes, not afterthoughts.

Ingredients, Sourcing & Smart Substitutions

Core Shopping List

We're using orzo here because it’s cheap, cheerful, and behaves like a grain without the long cooking time. For the feta, avoid the pre-crumbled stuff if you can; grab a block packed in brine. It tastes miles better and won't dry out. If you're making Easy salad recipes for a crowd , quality cheese makes all the difference. We need 1 lb (450g) of orzo and about 8 oz (225g) of decent feta. Olive oil is the backbone; use the decent Extra Virgin stuff for the dressing—you'll taste it.

Flavour Architecture

This dressing is what lifts this from "pasta salad" to "Mediterranean feast." The lemon juice is key for that necessary zing, cutting through the richness of the olive oil and the saltiness of the feta. The Dijon mustard acts as our emufier—it helps bind the oil and acid so the dressing doesn't just separate into oily puddles. If you're making Salads to feed a crowd , a strong dressing is crucial because it coats more surface area.

If you are fresh out of Dijon mustard (we all forget things, don't we?), you can substitute it with 1 tsp of tahini for a similar thickening effect, or even 1 tbsp of plain Greek yogurt if you’re serving immediately. My original tip for upping the umami? Roast the cherry tomatoes alongside the other veg for an extra 10 minutes before halving them. They turn jammy and sweet, adding depth that canned tomatoes just can't match.

Equipment & Mise en Place

You don't need a commercial kitchen for proper Large batch salad recipes . You absolutely must have a large pot for the orzo—don’t try to do this in a small saucepan; it’ll stick. A large baking sheet is non-negotiable for roasting the veg properly; if you overcrowd it, they steam instead of roasting, and we want caramelisation, not soggy veg.

My top mise en place tip for making Party salads for a crowd manageable: chop all your vegetables and herbs the day before. Store them in sealed containers in the fridge. The only thing you must do on the day is cook the pasta and mix the dressing. This cuts down your active cooking time by nearly an hour, meaning you’ll actually be able to enjoy the party. Remember, if you’re hosting Salad recipes for a crowd of 50 , breaking the prep across two days is your salvation!

Right then, planning for a crowd! That’s where a truly stellar salad comes into its own. Forget those sad little bowls of lettuce that wilt before everyone’s had a look in; we need something robust, flavourful, and something that travels well if you’re heading to a summer barbecue or a village fête. For large gatherings, you want bulk without sacrificing quality. My go-to crowd-pleaser has to be a hearty grain salad—it holds up beautifully and ticks the boxes for vegetarians and meat-eaters alike. This is where exploring Salad recipes for a crowd really pays off.

Here is the structure for what I call "The Great British Summer Feast Salad." We’re making a Mediterranean Orzo Salad—it’s sunshine in a bowl.

Before You Cook

If you want your Party salads for a crowd to be a smash hit, prep is everything. Rivals often boast about their speed, but nobody likes a soggy salad, eh? The secret here is cooling everything down properly. Make sure your roasted veg has had at least ten minutes to chill off the heat before you mix it with the pasta, otherwise, you’ll end up cooking the herbs in the dressing, and nobody wants that dull, grassy flavour. My biggest lesson learned? Never skip rinsing the cooked orzo slightly with cool water—it stops that starchy glue from forming. That keeps the texture perfect, even if you’re making Make ahead salads for a crowd .

Guided Cooking Sequence: Assembling Your Large Batch Salad Recipes

Follow these steps closely, and you can’t go wrong. Remember, we are aiming for al dente orzo—chewy, not mushy!

1. Get those veg roasting at 400° F ( 200° C) . They need about 25 to 30 minutes. You’re looking for a bit of colour, that lovely caramelisation smell, like a Sunday roast gone Mediterranean.
2. Cook the orzo for 8 to 10 minutes until it has a slight bite. Drain it properly! Place it in your biggest mixing bowl immediately.
3. While that’s bubbling away, whisk up the dressing. When you add the lemon juice, give it a good, hard whisk. You want to hear that slight thwack sound as the oil and acid marry up—that means you’ve got a proper emuon, not just oil floating on top.
4. Once the veg is cool enough to handle, chuck it in with the orzo, tomatoes, and olives. Pour in two-thirds of your dressing and give it a gentle toss.
5. Finally, scatter over the feta and the crunchy nuts. If you’re making Salads to feed a crowd , resist the urge to mix the feta in vigorously; you want lovely white chunks, not a salty paste.

Save-It Section

This salad is a dream for advance prep. For the best results in your Summer BBQ salads for a crowd , assemble everything except the feta and nuts the day before. Store it covered in the fridge. The next day, give it a good stir. If it looks a bit thirsty (the orzo soaks up liquid), mix the remaining dressing and splash a little more lemon juice in before tossing the feta and nuts on top right before serving.

If disaster strikes and your sauce has split (it happens if the mustard wasn’t whisked in properly), just add a tiny splash of boiling water and whisk like mad—that often shocks it back into line. This approach works brilliantly whether you are making Easy salad recipes for a crowd or aiming for something bigger, like Salad recipes for a crowd of 50 . Enjoy the compliments!

Right then, planning for a crowd! That’s where a truly stellar salad comes into its own. Forget those sad little bowls of lettuce that wilt before everyone’s had a look in; we need something robust, flavourful, and something that travels well if you’re heading to a summer barbecue or a village fête.

For a large gathering, you want bulk without sacrificing quality. My go-to crowd-pleaser has to be a hearty grain salad—it holds up beautifully and ticks the boxes for vegetarians and meat-eaters alike. These salad recipes for a crowd need backbone, not flimsy leaves!

Here is the structure for what I call "The Great British Summer Feast Salad," specifically my Mediterranean Orzo Bake, served cold.

Recipe Outline: Salad Recipes for a Crowd

Taste & Texture Upgrades

When I first made this, honestly, it was a bit beige. It needed pop . Chef-level advice? Toast your nuts properly! Don't just warm them up; get them golden brown in a dry pan until you can practically smell the summer sun coming off them. For plating, if you're serving buffet style, just pile it high in a big white bowl. If it’s a smaller gathering, scatter some extra bright green parsley and maybe some edible flowers (if you're feeling fancy, like a proper contestant on MasterChef ).

My previous attempt at a pasta salad was fine, but it always ended up watery. The big win here is the roasting; those caramelised vegetables add depth. Unlike those basic supermarket pasta salads, this uses a bright lemon-herb vinaigrette that cuts right through the richness of the feta. It’s just miles better than your average easy salad recipes for a crowd .

Nutrition & Dietary Paths

For about a twelfth of this, you’re looking at roughly 400 calories. It’s substantial, with about 11g of protein popping in from the feta and pine nuts. The good stuff? Lots of healthy fats from the olive oil and decent fibre from the veg.

If you need to keep it lighter on calories, cut the olive oil in the dressing by a quarter and use low-fat feta—but honestly, the texture suffers a bit, so maybe just serve smaller portions! For gluten-free folk, swapping the orzo for cooked quinoa or millet works brilliantly. It keeps that lovely ‘grainy’ texture, making it one of those versatile salads to feed a crowd without major flavour compromises.

Serving & Pairing Ideas

This salad is superb the next day, making it ideal for those make ahead salads for a crowd situations. Store it covered in the fridge for up to three days. Reheating? Don't bother! It shines served cold. If you make a huge batch, say for salad recipes for a crowd of 50 , just keep the dressing separate and toss right before serving to maintain peak texture.

Pair this with something simple, like thick slices of grilled halloumi or some quality sausages fresh off the BBQ. For drinks, a simple Pimms works wonders, or even just very cold sparkling water with mint. Honestly, if you nail this large batch salad recipe , you won't have to worry about catering for your next garden party. Go on, get those courgettes roasting!

If you're craving more ideas, explore Easy Grinch Dip The Festive Cream Cheese Fluff for Christmas Parties , My GoTo Healthy Chicken Salad Lemon Dill Greek Yogurt No Mayo and My Secret for Creamy Authentic Louisiana Red Beans and Rice with Smoked Ham Hocks .