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Greek Pasta Salad I

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Introduction

Craving a vibrant, flavorful dish that’s perfect for summer gatherings or meal prep? Greek Pasta Salad I is your go-to recipe! This colorful salad combines tender elbow macaroni with a zesty red wine vinegar and olive oil dressing, packed with fresh vegetables, tangy feta cheese, and optional pepperoni for a Mediterranean-inspired delight. Ideal for picnics, potlucks, or a refreshing side dish, this pasta salad is easy to prepare and bursts with bold Greek flavors. Curious about how to create this crowd-pleasing salad? Let’s dive into this simple recipe that’s sure to become a favorite!

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Overview: Why Greek Pasta Salad I Is Special

Greek Pasta Salad I is a refreshing, versatile dish that brings together the bright, tangy flavors of a Greek salad with the heartiness of pasta. The olive oil and red wine vinegar dressing, infused with herbs like basil and oregano, coats a medley of crisp vegetables, creamy feta, and briny olives, creating a perfect balance of textures and tastes. This recipe is quick to assemble, make-ahead friendly, and customizable, making it ideal for casual meals, parties, or lunches. Its vibrant colors and robust flavors make it a standout addition to any table.

  • Time Requirement:
    • Prep: 20 minutes
    • Chilling: 2 hours (or overnight)
    • Total: About 2 hours 20 minutes (or overnight)
  • Difficulty Level: Easy. Involves basic cooking, chopping, and mixing, suitable for beginners.
  • Why It’s Special: This recipe serves 4, offers bold Mediterranean flavors, and is a versatile side or main dish. It’s budget-friendly, great for summer, and perfect for potlucks.

Essential Ingredients

This pasta salad comes together with ingredients that create a fresh, flavorful dish. Here’s what you need and why each matters:

  • Olive Oil (½ cup): Forms the rich, fruity base of the dressing.
  • Red Wine Vinegar (½ cup): Adds tangy, bright acidity.
  • Garlic Powder (1 ½ tsp): Infuses savory, aromatic depth.
  • Dried Basil (1 ½ tsp): Contributes earthy, herbaceous flavor.
  • Dried Oregano (1 ½ tsp): Brings classic Greek seasoning.
  • Ground Black Pepper (¾ tsp): Adds a mild, spicy kick.
  • White Sugar (¾ tsp): Balances the vinegar’s tanginess.
  • Cooked Elbow Macaroni (2 ½ cups): Provides a hearty, chewy base.
  • Fresh Sliced Mushrooms (3 cups): Add earthy, tender texture.
  • Cherry Tomatoes (15, halved): Offer sweet, juicy bursts.
  • Sliced Red Bell Peppers (1 cup): Provide crisp, vibrant color and sweetness.
  • Crumbled Feta Cheese (¾ cup): Adds creamy, tangy, salty flavor.
  • Chopped Green Onions (½ cup): Contribute fresh, mild oniony bite.
  • Whole Black Olives (4 oz can): Bring briny, Mediterranean flair.
  • Sliced Pepperoni Sausage (¾ cup, cut into strips, optional): Adds savory, meaty depth.

Substitutions and Variations

  • Pasta: Swap elbow macaroni for rotini, penne, or farfalle; use gluten-free pasta for dietary needs.
  • Olive Oil: Use extra virgin for bolder flavor or avocado oil for a milder option.
  • Red Wine Vinegar: Substitute with apple cider vinegar or balsamic for a different tang.
  • Feta Cheese: Replace with goat cheese, queso fresco, or omit for dairy-free.
  • Mushrooms: Omit or swap for cucumber, zucchini, or artichoke hearts.
  • Pepperoni: Omit for vegetarian or use salami, grilled chicken, or chickpeas for protein.
  • Gluten-Free: Use gluten-free pasta and ensure pepperoni and olives are gluten-free.
  • Add-Ins: Mix in spinach, sun-dried tomatoes, pine nuts, or fresh herbs like parsley or dill.
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Step-by-Step Instructions

Follow these steps to create Greek Pasta Salad I that’s fresh, zesty, and perfectly chilled:

  1. Cook the Pasta:
    • Cook 2 ½ cups elbow macaroni (about 1 ¼ cups dry) according to package instructions in a large pot of salted boiling water until al dente, about 7–9 minutes.
    • Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Prepare the Dressing:
    • In a large bowl, whisk together ½ cup olive oil, ½ cup red wine vinegar, 1 ½ tsp garlic powder, 1 ½ tsp dried basil, 1 ½ tsp dried oregano, ¾ tsp ground black pepper, and ¾ tsp white sugar until smooth and well combined.
  3. Assemble the Salad:
    • To the dressing in the large bowl, add the cooled cooked elbow macaroni, 3 cups fresh sliced mushrooms, 15 halved cherry tomatoes, 1 cup sliced red bell peppers, ¾ cup crumbled feta cheese, ½ cup chopped green onions, 1 (4 oz) can whole black olives (drained), and ¾ cup sliced pepperoni sausage (if using).
    • Toss gently until all ingredients are evenly coated with the dressing.
  4. Chill and Serve:
    • Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
    • Stir gently before serving to redistribute the dressing.
    • Serve chilled or at room temperature for the best flavor.

Cooking Tips

  • Al Dente Pasta: Cook pasta just until al dente to prevent mushiness; rinse with cold water to stop cooking and remove starch.
  • Even Dressing: Whisk the dressing thoroughly to emulsify the oil and vinegar for a cohesive coating.
  • Fresh Veggies: Slice mushrooms and bell peppers thinly for better texture and flavor absorption.
  • Chilling Time: Chill for at least 2 hours, but overnight is ideal for maximum flavor; stir before serving to refresh.
  • Adjust Seasoning: Taste after chilling and add a pinch of salt, vinegar, or feta if needed to enhance flavors.
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Assembly: Building the Perfect Greek Pasta Salad I

This pasta salad is all about creating a vibrant, flavorful dish with a mix of textures and colors. Here’s how to make it shine:

  • Pasta Prep:
    • Cool pasta completely to prevent wilting vegetables or melting feta.
    • Use a large bowl to ensure ample space for tossing ingredients evenly.
  • Dressing Application:
    • Add dressing first to the bowl to coat the pasta and vegetables as they’re added.
    • Toss gently to avoid breaking delicate ingredients like feta or tomatoes.
  • Presentation Tips:
    • Serve in a wide, shallow bowl to showcase the colorful vegetables and creamy feta.
    • Garnish with extra feta crumbles, a sprinkle of oregano, or fresh parsley for a Mediterranean flair.
    • Pair with grilled meats, gyros, or pita bread for a complete Greek-inspired meal.

Serving Suggestions

  • Side Dish: Serve with grilled chicken, lamb kebabs, or falafel for a Mediterranean feast.
  • Main Dish: Add extra protein like grilled shrimp or chickpeas to make it a standalone meal.
  • Potluck: Double the recipe and serve in a large bowl; it holds up well for hours when chilled.
  • Picnics: Pack in a cooler for outdoor events; serve with hummus and pita chips.
  • Drinks: Enjoy with a crisp white wine, iced tea, or a sparkling lemonade for a refreshing complement.

Storage and Make-Ahead Tips

This pasta salad is perfect for prep-ahead and stores well:

  • Refrigerator: Store in an airtight container in the fridge for up to 4 days. Stir gently before serving to redistribute the dressing; add a splash of olive oil or vinegar if it dries out.
  • Freezer: Not recommended, as pasta and vegetables can become mushy, and the dressing may separate.
  • Make-Ahead: Prepare the salad up to 1 day in advance and refrigerate to allow flavors to meld. Cook pasta and chop vegetables up to 1 day ahead; assemble just before chilling.
  • Serving Tip: Serve chilled or let sit at room temperature for 10–15 minutes for the best texture and flavor.

Recipe Variations

  • Spicy Greek Pasta Salad: Add ¼ tsp red pepper flakes or diced jalapeños to the dressing.
  • Light Greek Pasta Salad: Reduce olive oil to ⅓ cup and use Greek yogurt instead of half the oil.
  • Vegetarian Greek Pasta Salad: Omit pepperoni and add ½ cup chickpeas or roasted red peppers.
  • Creamy Greek Pasta Salad: Mix in ¼ cup Greek yogurt or sour cream for a creamier dressing.
  • Gluten-Free Version: Use gluten-free pasta and ensure pepperoni and olives are gluten-free.

Nutritional Information (Approximate)

  • Per Serving (1 of 4, with pepperoni):
    • Calories: 450 kcal
    • Protein: 15 g
    • Fat: 30 g
    • Carbohydrates: 35 g
    • Sugar: 6 g
    • Sodium: 700 mg
    • Note: Values are approximate and depend on specific brands and ingredient amounts.

Conclusion

Greek Pasta Salad I is the ultimate vibrant, flavorful dish, offering a perfect blend of tender pasta, crisp vegetables, tangy feta, and zesty dressing in every bite. With its easy preparation, bold Mediterranean flavors, and make-ahead convenience, it’s a must-try for picnics, potlucks, or weeknight dinners. This recipe is so versatile and delicious, you’ll want to make it a regular in your menu rotation. So whisk that dressing, toss that salad, and get ready to enjoy a dish that’s pure Greek-inspired bliss!

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Greek Pasta Salad I

  • Author: Alyssa
Print Recipe

Description

Craving a vibrant, flavorful dish that’s perfect for summer gatherings or meal prep? Greek Pasta Salad I is your go-to recipe! This colorful salad combines tender elbow macaroni with a zesty red wine vinegar and olive oil dressing, packed with fresh vegetables, tangy feta cheese, and optional pepperoni for a Mediterranean-inspired delight.

Ingredients

This pasta salad comes together with ingredients that create a fresh, flavorful dish. Here’s what you need and why each matters:

  • Olive Oil (½ cup): Forms the rich, fruity base of the dressing.

  • Red Wine Vinegar (½ cup): Adds tangy, bright acidity.

  • Garlic Powder (1 ½ tsp): Infuses savory, aromatic depth.

  • Dried Basil (1 ½ tsp): Contributes earthy, herbaceous flavor.

  • Dried Oregano (1 ½ tsp): Brings classic Greek seasoning.

  • Ground Black Pepper (¾ tsp): Adds a mild, spicy kick.

  • White Sugar (¾ tsp): Balances the vinegar’s tanginess.

  • Cooked Elbow Macaroni (2 ½ cups): Provides a hearty, chewy base.

  • Fresh Sliced Mushrooms (3 cups): Add earthy, tender texture.

  • Cherry Tomatoes (15, halved): Offer sweet, juicy bursts.

  • Sliced Red Bell Peppers (1 cup): Provide crisp, vibrant color and sweetness.

  • Crumbled Feta Cheese (¾ cup): Adds creamy, tangy, salty flavor.

  • Chopped Green Onions (½ cup): Contribute fresh, mild oniony bite.

  • Whole Black Olives (4 oz can): Bring briny, Mediterranean flair.

  • Sliced Pepperoni Sausage (¾ cup, cut into strips, optional): Adds savory, meaty depth.

Substitutions and Variations

  • Pasta: Swap elbow macaroni for rotini, penne, or farfalle; use gluten-free pasta for dietary needs.

  • Olive Oil: Use extra virgin for bolder flavor or avocado oil for a milder option.

  • Red Wine Vinegar: Substitute with apple cider vinegar or balsamic for a different tang.

  • Feta Cheese: Replace with goat cheese, queso fresco, or omit for dairy-free.

  • Mushrooms: Omit or swap for cucumber, zucchini, or artichoke hearts.

  • Pepperoni: Omit for vegetarian or use salami, grilled chicken, or chickpeas for protein.

  • Gluten-Free: Use gluten-free pasta and ensure pepperoni and olives are gluten-free.

  • Add-Ins: Mix in spinach, sun-dried tomatoes, pine nuts, or fresh herbs like parsley or dill.

Instructions

Follow these steps to create Greek Pasta Salad I that’s fresh, zesty, and perfectly chilled:

  1. Cook the Pasta:

    • Cook 2 ½ cups elbow macaroni (about 1 ¼ cups dry) according to package instructions in a large pot of salted boiling water until al dente, about 7–9 minutes.

    • Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.

  2. Prepare the Dressing:

    • In a large bowl, whisk together ½ cup olive oil, ½ cup red wine vinegar, 1 ½ tsp garlic powder, 1 ½ tsp dried basil, 1 ½ tsp dried oregano, ¾ tsp ground black pepper, and ¾ tsp white sugar until smooth and well combined.

  3. Assemble the Salad:

    • To the dressing in the large bowl, add the cooled cooked elbow macaroni, 3 cups fresh sliced mushrooms, 15 halved cherry tomatoes, 1 cup sliced red bell peppers, ¾ cup crumbled feta cheese, ½ cup chopped green onions, 1 (4 oz) can whole black olives (drained), and ¾ cup sliced pepperoni sausage (if using).

    • Toss gently until all ingredients are evenly coated with the dressing.

  4. Chill and Serve:

    • Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.

    • Stir gently before serving to redistribute the dressing.

    • Serve chilled or at room temperature for the best flavor.

Cooking Tips

  • Al Dente Pasta: Cook pasta just until al dente to prevent mushiness; rinse with cold water to stop cooking and remove starch.

  • Even Dressing: Whisk the dressing thoroughly to emulsify the oil and vinegar for a cohesive coating.

  • Fresh Veggies: Slice mushrooms and bell peppers thinly for better texture and flavor absorption.

  • Chilling Time: Chill for at least 2 hours, but overnight is ideal for maximum flavor; stir before serving to refresh.

  • Adjust Seasoning: Taste after chilling and add a pinch of salt, vinegar, or feta if needed to enhance flavors.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

FAQs

Q: Can I use a different type of pasta?
A: Yes! Rotini, penne, or farfalle work well; choose a short pasta to hold the dressing. Use gluten-free pasta for dietary needs.

Q: Is the dressing very tangy?
A: The dressing is tangy from the red wine vinegar but balanced by olive oil and sugar. Reduce vinegar to ⅓ cup for a milder flavor.

Q: Why is my salad dry after chilling?
A: Pasta can absorb dressing over time. Add an extra 1–2 tbsp olive oil or vinegar before serving, or reserve some dressing to mix in later.

Q: Can I make this without feta?
A: Yes! Omit feta for a dairy-free version or use a vegan cheese alternative; add extra olives or veggies for flavor.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. See storage tips above for details.

Q: Can I make this vegan?
A: Yes! Use vegan feta or omit cheese, skip pepperoni, and add chickpeas or roasted vegetables; ensure olives are vegan-friendly.

We’d love to know—did you give our recipe a try?

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