I don't have any hard boiled eggs in the recipe, but I added some to the leftovers for lunch the next day and that was really good as well.
I would say that half of a recipe could easily serve 8-12 as a side salad and 4-6 as a lunch entree. The full recipe can serve a small army!
Chopped Salad for a Crowd
1 lb box ditalini pasta, cooked to al dente
2 heads romaine lettuce, chopped small
1/2 head iceberg lettuce, chopped small
6 roma tomatoes, chopped
1 cup green onions, chopped
4 oz gorgonzola
4 oz feta
8 oz hard salami, sliced into bite sized pieces
1/2 cup balsamic vinegar
1 tsp garlic powder
2 tsp sugar
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
1 cup olive oil
- Mix together all dressing ingredients and set aside
- Toss together salad ingredients. If making ahead of time, cover and refrigerate until ready to serve.
- Toss salad and dressing just before serving.