This is a great make-ahead pasta salad!
- 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 cut into strips
- Carbohydrate 65.2366472009517 g
- Cholesterol 25.03125 mg
- Fat 15.0404512585393 g
- Fiber 8.92385639606068 g
- Protein 16.676549374934 g
- Saturated Fat 5.52883375117164 g
- Serving Size 1 1 serving (674g)
- Sodium 340.699937244185 mg
- Sugar 56.3127908048911 g
- Trans Fat 1.20675612522277 g
- Calories 454 calories
Step-by-step
- In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar.
- Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni.
- Toss until evenly coated.
- Cover, and chill 2 hours or overnight.
Red wine vinegar serves as the structural spine of this dish, cutting through dense fats and providing the acidic counterweight required to balance the olive oil. Whisking the oil and vinegar vigorously before adding any solids creates a temporary emulsion that coats every piece of macaroni evenly. When substituting vinegars, remember that apple cider vinegar brings a fruitier profile while white wine vinegar is sharper, meaning you should adjust the sugar slightly to maintain the original flavor balance.
Textural contrast relies entirely on moisture control and cut size. Slicing mushrooms and bell peppers uniformly ensures they absorb dressing without releasing excess water, which would otherwise dilute the vinaigrette. Firm ingredients like pepperoni and olives maintain their structural integrity during long storage, whereas delicate items such as fresh herbs or cucumbers should be added just before serving to prevent sogginess.
Allowing the mixture to rest in the refrigerator for at least two hours gives the dried oregano and garlic powder sufficient time to hydrate within the oil and vinegar base. Chilling also firms the fats in the feta cheese and pepperoni, altering the mouthfeel of the dish from oily to cohesive. Consume this salad within three days for optimal texture, as the pasta will continue to absorb liquid and soften beyond that window.
Dry elbow macaroni works best when cooked one minute shy of al dente in heavily salted boiling water, leaving a slight resistance at the center so the noodles do not disintegrate during the heavy toss. Rinsing cooked pasta under cold water stops the cooking process immediately and washes away surface starch that might otherwise clump the pieces together. Draining the pasta thoroughly in a colander for five minutes prevents residual water from breaking the vinegar emulsion at the bottom of the bowl.
