Greek Pasta Salad
"Great for picnics"
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 cup olive oil
- 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
- 3 cups fresh sliced mushrooms
- 15 cherry tomatoes, halved
- 1 cup sliced red bell pepper
- 3⁄4 cup crumbled feta cheese
- 1⁄2 cup chopped green onion
- 4 ounces black olives
- 12 ounces sliced pepperoni, each slice cut in half
- 2 1⁄2 cups cooked macaroni
directions
- In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.
- Add cooked pasta, vegetables, cheese, olives and pepperoni; toss until all ingredients are well coated.
- Cover and chill 2 hours or overnight.
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Reviews
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This is an amazing recipe. I made it for a luncheon and it was gone in seconds. I can't wait to make it again. 5 stars!!! Thank you!!! -
Awesome salad-I have been eating it all day! I omitted the red pepper and green onion (though I may try them next time, used salami and pepperoni instead of all pepperoni, then used provolone, shredded parmesean and feta instead of just feta for the cheese. I used tri-color corkscrew pasta instead of macaroni, canned mushrooms instead of fresh, and fresh garlic and herbs instead of dried. When I was finished, it still needed a kick, so I added some salt and 1/2 cup bottled Italian dressing. Perfect! -
This is a great pasta salad to throw together in a pinch. I made this to take to dinner at a friend's house and her whole family loved it. She told me her husband and kids never eat stuff like this and they all asked for seconds. -
This salad was excellent.. little time consuming to make, but well worth the trouble.. I will definitely make this again !!!
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This salad was great. I made it to take on a weekend in a mountain cabin with 2 other couples and we all loved it. I added marinated artichoke hearts and cooked about 8 oz. of pasta which probably made more than what is called for. Still, the other ingredients out number the pasta and make a beautiful looking, as well as great tasting salad. This feeds the mutitudes. Improves with age so plan to make it the day before. Great recipe!
Tweaks
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Awesome salad-I have been eating it all day! I omitted the red pepper and green onion (though I may try them next time, used salami and pepperoni instead of all pepperoni, then used provolone, shredded parmesean and feta instead of just feta for the cheese. I used tri-color corkscrew pasta instead of macaroni, canned mushrooms instead of fresh, and fresh garlic and herbs instead of dried. When I was finished, it still needed a kick, so I added some salt and 1/2 cup bottled Italian dressing. Perfect!
RECIPE SUBMITTED BY
Tootsie
Spokane, Wa
I am a retired banker who loves to cook and to entertain. I love the outdoors and spend many hours in summer working in my yard and garden.
My pet peeve is people who say "I can't"
I love to try new recipes particularly ethnic recipes.....Japanese, Chinese, Italian, French and German.
I love to travel and spend time with my daughter and grandchildren.
My husband and I love animals and have a sweet black and white cat named Sparky.
