Description

Craving a vibrant, Mediterranean-inspired dish that’s perfect for a light lunch or a potluck crowd-pleaser? What if you could toss together a colorful pasta salad bursting with Greek flavors in just 25 minutes, with even better taste after chilling? Say hello to Greek Pasta Salad I! This refreshing recipe combines cooked elbow macaroni with fresh vegetables, feta cheese, olives, and optional pepperoni, all coated in a zesty olive oil and red wine vinegar dressing.

Ingredients

For the Dressing

Olive Oil (½ cup): Provides a rich, fruity base for the dressing.
Red Wine Vinegar (½ cup): Adds sharp, tangy acidity.
Garlic Powder (1½ tsp): Infuses savory, aromatic depth.
Dried Basil (1½ tsp): Brings sweet, herbaceous flavor.
Dried Oregano (1½ tsp): Contributes classic Greek earthiness.
Ground Black Pepper (¾ tsp): Adds a bold, peppery kick.
White Sugar (¾ tsp): Balances vinegar’s acidity with subtle sweetness.

For the Salad

Cooked Elbow Macaroni (2½ cups): The hearty base that soaks up the dressing.
Fresh Sliced Mushrooms (3 cups): Add earthy flavor and tender texture.
Cherry Tomatoes (15, halved): Provide juicy, sweet bursts of flavor.
Sliced Red Bell Peppers (1 cup): Bring crisp texture and vibrant color.
Crumbled Feta Cheese (¾ cup): Adds creamy, salty tanginess.
Chopped Green Onions (½ cup): Contribute mild, fresh onion flavor.
Whole Black Olives (4 oz can): Offer briny, savory depth.
Sliced Pepperoni Sausage (¾ cup, cut into strips, optional): Adds a spicy, meaty element.

Substitutions and Variations

Elbow Macaroni: Use rotini, fusilli, or gluten-free pasta for different shapes or dietary needs.
Mushrooms: Swap with sliced zucchini, cucumber, or artichoke hearts for varied texture.
Cherry Tomatoes: Replace with grape tomatoes, diced Roma tomatoes, or sun-dried tomatoes.
Red Bell Peppers: Use yellow or green bell peppers, or roasted red peppers for a smoky twist.
Feta Cheese: Substitute with goat cheese, queso fresco, or vegan feta for dietary preferences.
Green Onions: Swap with red onion, chives, or 1 tsp onion powder for a milder taste.
Black Olives: Use Kalamata olives, green olives, or capers for a different briny flavor.
Pepperoni: Omit for vegetarian, or replace with salami, grilled chicken, or chickpeas for protein.
Olive Oil: Swap with avocado oil or grapeseed oil for a lighter flavor.
Red Wine Vinegar: Use white wine vinegar, apple cider vinegar, or lemon juice for similar acidity.
Vegetarian/Vegan Option: Omit pepperoni, use vegan feta, and ensure olives are vegan.
Gluten-Free: Use gluten-free pasta; ensure pepperoni and olives are gluten-free.

Optional Additions

Herbs: Add 1 tbsp fresh dill, parsley, or mint for extra freshness.
Spices: Mix in ¼ tsp red pepper flakes or smoked paprika for a kick.
Extras: Toss in ½ cup diced cucumber, spinach, or pine nuts for more texture.

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta:
- Bring a large pot of salted water (1 tbsp salt per gallon) to a boil.
- Add 2½ cups uncooked elbow macaroni (about 8 oz) and cook until al dente, about 8–10 minutes, per package instructions.
- Drain in a colander and rinse briefly with cold water to stop cooking; set aside to cool.
- Tip: Stir pasta during the first minute to prevent sticking; test a minute early for al dente texture.
Prepare the Dressing:
- In a large mixing bowl, whisk together ½ cup olive oil, ½ cup red wine vinegar, 1½ tsp garlic powder, 1½ tsp dried basil, 1½ tsp dried oregano, ¾ tsp ground black pepper, and ¾ tsp white sugar.
- Whisk until fully combined and slightly emulsified, about 1–2 minutes.
- Tip: Taste dressing and adjust vinegar or sugar for desired tanginess; whisk vigorously for a cohesive blend.
Prep the Vegetables and Add-Ins:
- Slice 3 cups fresh mushrooms, halve 15 cherry tomatoes, slice 1 cup red bell peppers, chop ½ cup green onions, and cut ¾ cup pepperoni (if using) into strips.
- Drain 1 (4 oz) can whole black olives and measure ¾ cup crumbled feta cheese.
- Tip: Slice vegetables thinly for even distribution; pat mushrooms dry if wet to avoid diluting the dressing.
Combine Ingredients:
- Add 2½ cups cooked elbow macaroni to the bowl with the dressing.
- Add mushrooms, cherry tomatoes, red bell peppers, feta cheese, green onions, black olives, and pepperoni (if using).
- Toss gently with a spatula or tongs until all ingredients are evenly coated with dressing, about 2–3 minutes.
- Tip: Toss lightly to avoid breaking pasta or feta; ensure olives and pepperoni are evenly distributed.
Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight, to meld flavors and chill thoroughly.
- Stir gently before serving to redistribute dressing, and serve cold in a large bowl or as individual portions.
- Pair with grilled meats, gyros, or a glass of white wine for a complete meal.
- Tip: Chill in a shallow bowl for faster cooling; garnish with fresh herbs or extra feta for a vibrant look.