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. Excellent side dish for company or holiday dinners.

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Prep Time 40

Cook Time 10

Total Time 50

Course Salads and Salad Dressings, Side Dish

Cuisine Greek

Servings

Calories 647 kcal

Equipment

1 large salad bowl or trifle dish
1 Dutch oven or stock pot to cook the pasta
measuring cups
measuring spoons
1 sharp knife to cut vegetables

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 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)
1/4 cup lemon juice or 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 just before serving the 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.

Nutrition

Calories: 647kcalCarbohydrates: 66gProtein: 17gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 36mgSodium: 722mgPotassium: 668mgFiber: 7gSugar: 5gVitamin A: 1300IUVitamin C: 49mgCalcium: 209mgIron: 3mg

Keyword avocados, feta cheese, greek pasta salad, Greek salad, olives, pasta salad, pepperoni, salad, side dish, tomatoes

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