Greek Pasta Salad I

SUBMITTED BY: Behr PHOTO BY: Allrecipes

"This is a great make-ahead pasta salad!"

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	2 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
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

READ REVIEWS (218)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 28, 2005 by Melissajean

This is the best pasta salad ever; however, the vinegar/oil ratio is a little strong for me. I recommend that you start with approx. 1/4 cup of vinegar (you can adjust and add more if you like) using half red wine vinegar and half balsamic as suggested by other reviews. I substitute 1 can artichoke hearts-not marinated-for the mushrooms. I also used diced red and yellow peppers for extra color and sliced olives. I prefer red onions instead of green onions and use tomato basil feta cheese and bowtie pasta. Yummy and beautiful 5 star salad!

11 users found this review helpful

Reviewed on Aug. 21, 2003 by ATOMICLUSH

My sister-in-law made this for Mother's Day lunch and it was incredible! I think she said she scaled the recipe for 16 servings, but it still went perfectly. Some of the modifications she made was using a mix of yellow, red and green bell peppers for color. She also added some artichokes and replaced the cherry tomatos with sun dried tomatoes. And she cut the amount of mushrooms by half. But the taste was amazing. Note: if you don't like vinegrette type dressings, then you will not like this salad because the vinegar taste really comes through. (Which is what gives this pasta a great kick and Greek flavor!) I love it! Recipe is a keeper!

10 users found this review helpful

Reviewed on Apr. 14, 2007 by RALWATTAR

I really liked this pasta salad. I left out the sausage and added red onions and parmasean cheese. I used the absolutely fabulous dressing (from this site) and I think that it was the dressing that set this salad apart.

9 users found this review helpful

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