I made this Greek Pasta Salad the other night for dinner. We really enjoyed it. Well, my son was not thrilled with it, but he doesn’t really like pasta unless it is covered in cheese.
Pasta salads make great summertime dinners. I have tried a lot of them and have not been very impressed. My husband is not a fan of mayonnaise. So that rules out a good portion of pasta salads. This one worked great because it is not mayonnaise based. It also had great flavor and texture. I like meals like this in the summer because you do not have to use the oven and it can be made ahead of time.
I do not know how authentic this is. The pepperoni in it makes me think it may not be very Greek, but it is good.
Greek Pasta Salad
- 1/2 cup olive oil (I used more like 1/3 cup)
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon white sugar
- 2 1/2 cups cooked elbow macaroni
- 3 cups fresh sliced mushrooms
- 15 cherry tomatoes, halved (I did not put in that many. I used about 7)
- 1 cup sliced red bell peppers
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped green onions
- 1 (4 ounce) can whole black olives
- 3/4 cup sliced pepperoni sausage, cut into strips
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
Note: I microwaved my pepperoni to remove some of the grease. I posted about it recently.