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:
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Olive Oil (½ cup): Forms the rich, fruity base of the dressing.
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Red Wine Vinegar (½ cup): Adds tangy, bright acidity.
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Garlic Powder (1 ½ tsp): Infuses savory, aromatic depth.
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Dried Basil (1 ½ tsp): Contributes earthy, herbaceous flavor.
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Dried Oregano (1 ½ tsp): Brings classic Greek seasoning.
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Ground Black Pepper (¾ tsp): Adds a mild, spicy kick.
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White Sugar (¾ tsp): Balances the vinegar’s tanginess.
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Cooked Elbow Macaroni (2 ½ cups): Provides a hearty, chewy base.
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Fresh Sliced Mushrooms (3 cups): Add earthy, tender texture.
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Cherry Tomatoes (15, halved): Offer sweet, juicy bursts.
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Sliced Red Bell Peppers (1 cup): Provide crisp, vibrant color and sweetness.
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Crumbled Feta Cheese (¾ cup): Adds creamy, tangy, salty flavor.
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Chopped Green Onions (½ cup): Contribute fresh, mild oniony bite.
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Whole Black Olives (4 oz can): Bring briny, Mediterranean flair.
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Sliced Pepperoni Sausage (¾ cup, cut into strips, optional): Adds savory, meaty depth.
Substitutions and Variations
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Pasta: Swap elbow macaroni for rotini, penne, or farfalle; use gluten-free pasta for dietary needs.
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Olive Oil: Use extra virgin for bolder flavor or avocado oil for a milder option.
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Red Wine Vinegar: Substitute with apple cider vinegar or balsamic for a different tang.
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Feta Cheese: Replace with goat cheese, queso fresco, or omit for dairy-free.
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Mushrooms: Omit or swap for cucumber, zucchini, or artichoke hearts.
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Pepperoni: Omit for vegetarian or use salami, grilled chicken, or chickpeas for protein.
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Gluten-Free: Use gluten-free pasta and ensure pepperoni and olives are gluten-free.
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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:
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Cook the Pasta:
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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.
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Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
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Prepare the Dressing:
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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.
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Assemble the Salad:
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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).
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Toss gently until all ingredients are evenly coated with the dressing.
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Chill and Serve:
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Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
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Stir gently before serving to redistribute the dressing.
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Serve chilled or at room temperature for the best flavor.
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Cooking Tips
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Al Dente Pasta: Cook pasta just until al dente to prevent mushiness; rinse with cold water to stop cooking and remove starch.
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Even Dressing: Whisk the dressing thoroughly to emulsify the oil and vinegar for a cohesive coating.
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Fresh Veggies: Slice mushrooms and bell peppers thinly for better texture and flavor absorption.
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Chilling Time: Chill for at least 2 hours, but overnight is ideal for maximum flavor; stir before serving to refresh.
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Adjust Seasoning: Taste after chilling and add a pinch of salt, vinegar, or feta if needed to enhance flavors.