Sunday, September 25, 2011

Make Ahead Greek Pasta Salad

This is my favorite pasta salad. It is called "Make Ahead Greek Pasta Salad" because you really do need to make it ahead. This is best served after having chilled for 24 hours. It is a simple and oh so flavorful salad that is great as a side dish or even as a meal. Note: if you don't like vinaigrette 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! 
1/2    cup             olive oil
  • 1/4    cup             red wine vinegar
  • 1/4    cup             white balsamic vinegar (be sure it is white or will discolor your salad)
  • 1 1/2 tspns          garlic powder
  • 1 1/2 tspns          dried basil
  • 1 1/2 tspns          dried oregano
  • 3/4    tspn           ground black pepper
  • 3/4    tspn           white sugar
  • 1       box            tricolor rotini pasta
  • 3       cups           fresh sliced mushrooms
  • 15                      grape tomatoes, halved
  • 1       cup            sliced red bell peppers
  • 3/4    cup            crumbled feta cheese
  • 1/2    cup            chopped scallion
  • 1 (4 ounce) can    whole pitted black olives

  • Directions:
  • In a large bowl, whisk together olive oil, vinegars, garlic powder, basil, oregano, black pepper, and sugar. 
  • Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, scallion, and olives. 
  • Toss until evenly coated. 
  • Cover, and chill overnight, occasionally stirring.
  • Enjoy!


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