Greek Pasta Salad I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greek Pasta Salad I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greek Pasta Salad I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black
• pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow
• macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage,

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

cut into strips In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar

Step 2: Technique & Execution

Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni

Step 3: Technique & Execution

Toss until evenly coated

Step 4: Technique & Execution

Cover, and chill 2 hours or overnight.