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–+ servings

Greek Pasta Salad

Teresa Ambra
Absolutely heavenly pasta salad with a Greek flair and a lovely olive oil vinaigrette. This one uses 3 kinds of tomatoes and bell peppers, onions, olives, avocados, feta cheese and pepperoni. Use gluten free pasta and turkey pepperoni for a healthier version.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Salads and Salad Dressings
Cuisine Greek
Servings 12

Ingredients
  

PASTA SALAD:

  • 12 or 16 oz. pkg. whole grain rotini pasta or gluten free pasta cooked according to package directions al dente drained and rinsed in cold water (Ronzoni makes a GF pasta with brown rice flour, corn flour and quinoa flour that's quite good)
  • 1/2 pint cherry or grape tomatoes cut in half
  • 1/2 pint yellow sunburst cherry tomatoes cut in half
  • 1/2 pint zeema orange sweet tomatoes cut in half
  • 1 large large cucumber cut in fourths lengthwise, sliced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 orange or yellow bell pepper chopped
  • 1/3 cup red onion diced
  • 2 avocados sliced
  • 1 cup kalamata olives cut in half
  • 2 cups crumbled feta cheese divided use
  • 6 oz. pkg. miniature pepperoni or use regular size pepperoni, halved (or turkey pepperoni)
  • lemon juice as needed to prevent discoloration in avocados

GREEK DRESSING:

  • 1 cup olive oil
  • 3/4 cup red wine vinegar
  • 2 tsp. garlic powder
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 2 tsp. Italian seasoning
  • 1-1/2 tsp. freshly-ground black pepper
  • 2 tsp. granulated sugar

Instructions
 

PASTA SALAD:

  • In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, olives, diced red onions, 1½ cups of feta cheese and pepperoni.
  • Reserve ½ cup of dressing and place in the refrigerator.
  • Toss the pasta salad with the rest of the dressing until evenly coated.
  • Cover, and chill several hours or overnight.
  • Right before serving, chop avocado and swish in a shallow bowl of lemon juice to prevent discoloration.
  • Add avocado to salad with the reserved dressing and remaining ½ cup of feta cheese, tossing to coat.

GREEK DRESSING:

  • In a two-cup measuring cup, add olive oil, vinegar, garlic powder, basil, oregano, Italian seasoning, black pepper, and sugar.
  • Whisk well to combine.
  • Set aside 1/2 cup.
  • Pour remaining dressing over salad and refrigerate.
  • Add remaining 1/2 cup salad dressing, feta cheese, and avocados to salad before serving salad.

Notes

NOTE: You can also add pepperocinis, artichoke hearts, hearts of palm, canned mushrooms, or capers to this recipe.
NOTE: The original recipe calls for Za-atar which is a spice you can get at specialty shops.
NOTE: This recipe does not work well with gluten free pasta made strictly from corn. However, Ronzoni now makes a really good GF pasta with rice, corn & quinoa flours.
NOTE: To prevent discoloration, it's best to swish the avocado in lemon juice and add just before serving.
Recipe source: adapted from My Baking Addiction.
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