Pasta, Salads and Dressings

Greek Pasta Salad

  • 1/2 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 1 1/2 teaspoon Garlic powder
  • 1 1/2 teaspoon Dried basil
  • 1 1/2 teaspoon Dried oregano
  • 3/4 teaspoon Ground black pepper
  • 3/4 teaspoon White sugar
  • 2 1/2 cups Elbow macaroni, cooked
  • 3 cups Fresh sliced mushrooms
  • 15 Cherry tomatoes, halved
  • 1 cup Red bell peppers, sliced
  • 3/4 cup Feta cheese, crumbled
  • 1/2 cup Scallions, chopped
  • 1 can (4 oz) Whole black olives
  • 12 oz Pepperoni cut Julian style

    • IN a large bowl, whisk together olive oil, binegar, garlic powder, basil, oregano, pepper and sugar.

    Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, scallions, olives and pepperoni. Toss until evenly coated.

    Cover and chill 2 hours or overnight.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!