Jenny's greek gemelli pasta salad
Indulge in the flavors of Mediterranean cuisine with this Greek gemelli pasta salad. Fresh ingredients combined with savory dressing ensure a delightful culinary experience.
Ingredients:
- 3/4 cup Extra Virgin Olive Oil
- 3/4 cup Red Wine Vinegar
- 1 1/2 teaspoons Garlic Powder
- 1 1/2 teaspoons Basil (dried)
- 1 1/2 teaspoons Oregano (dried)
- 1 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Kosher Salt
- 1 tablespoon Sugar
- 450g Gemelli Pasta (1 box) (Barilla brand is best)
- 2 Containers of Cherry or Grape Tomatoes (cut in half & lightly salted)
- 200g Feta Cheese (cut into bite sized cubes) (Valbreso French sheep’s feta is best)
- 2-3 Large Portabella Mushrooms (caps only) (cubed large, will shrink during saute’ process)
- 2-3 tablespoons Extra Virgin Olive Oil
- 2-3 tablespoons Butter
- 1/4 cup Worcestershire Sauce (Lee & Perrins is best)
Instructions:
- Prepare the pasta following the instructions on the packaging. Rinse the noodles with cold water until they are cool to prevent them from cooking further.
- While the noodles are cooking, combine olive oil, red wine vinegar, garlic powder (mix with oil first in a small bowl to remove clumps), basil, oregano, salt, pepper, and sugar in a large bowl; let it rest.
- Begin by halving the tomatoes, lightly seasoning them with salt if desired, and adding them to the oil/vinegar/seasoning mix to marinate.
- After the pasta has finished cooking, use the same pot to cook the mushrooms. Sauté the largely cubed mushroom caps with olive oil, butter, and Worcestershire sauce. Once the butter has melted, continue sautéing the mushrooms until they shrink to about half their original size. Stir frequently.
- While the mushrooms are cooking, combine the cold pasta with the oil/vinegar/seasoning/tomato mixture and mix thoroughly.
- Once the mushrooms are cooked, add them (along with all the juices) to the mixture from before.
- Dice the feta cheese into bite-sized cubes and mix everything together thoroughly.
- Cover and refrigerate for at least 3 hours, preferably overnight. Stir occasionally if possible.
- Serve and savor the dish.
Summary:
- Calories: 4580 kcal
- Fat: 277 g
- Protein: 103 g
- Carbs: 425 g
- Potassium: 5095 mg
- Magnesium: 406 mg