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.

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Instructions

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

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.
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.
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.
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.