How to Make Greek Pasta Salad | Allrecipes.com

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta

Whole grain pasta is more nutritious.

feta cheese

🥗Healthier: low-fat feta cheese

💰Cheaper: ricotta cheese

Low-fat feta reduces calories; ricotta is often cheaper.

Bring a large pot of lightly salted water to a boil.

Slice 1 pound of button or crimini mushrooms until you have 3 cups.

Slice 15 cherry tomatoes in half.

Thinly slice 1 red bell pepper until you have 1 cup.

Chop green onions to measure 1/2 cup.

Thinly slice 3/4 cup of pepperoni sausage into strips and set aside.

Once the water is boiling, stir in 1.5 cups of elbow macaroni and cook until al dente, about 8 to 10 minutes.

While the macaroni is cooking, pour 1/2 cup of olive oil into a large bowl.

Add 1/4 cup of red wine vinegar, 1.5 teaspoons of garlic powder, 1.5 teaspoons of dried basil, 1.5 teaspoons of dried oregano, 3/4 teaspoon of ground black pepper, and 3/4 teaspoon of sugar to the bowl. Stir to blend the ingredients well.

Drain the macaroni in a colander and rinse it under cold running water, then drain it again very well.

Transfer 2.5 cups of the cooked macaroni to the bowl with the dressing. Reserve any extra for another use.

Add the sliced mushrooms, cherry tomato halves, bell pepper slices, chopped green onions, and sliced pepperoni to the bowl.

Add a 4 oz drained can of small black olives and 3/4 cup of crumbled feta cheese to the bowl.

Toss the pasta salad to mix it well.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld together.

Serve the pasta salad chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens