This is one of my favorite pasta salad recipes. I’m not sure what’s Greek about pepperoni, but I’m not complaining. I’ve recently discovered that Hormel makes pepperoni minis, so I don’t even bother with slicing up the pepperoni anymore. Of course, you could also omit the pepperoni for a vegetarian dish. During the summer, when I have some fresh herbs in the garden, I use those in place of the dried. I often serve this as a meal with some crusty bread on the side.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon garlic salt
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon white sugar
- 16 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 3/4 cup crumbled feta cheese
- 2 green onions, sliced thin
- 1 (4 oz.) can sliced black olives
- 3/4 cup sliced pepperoni sausage, cut into strips
- Cook pasta according to package directions. Drain and rinse with cold water.
- Meanwhile, in a large bowl, whisk together olive oil, vinegar, garlic salt, basil, oregano, black pepper, and sugar.
- Add cooked pasta, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
- Cover and chill 2 hours or overnight.
- Serving Size: 8
Who Dished It Up First: Adapted from allrecipes.com