Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
Step-by-step instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.
2. In a large mixing bowl, combine the cooked macaroni, red onion, cucumber, red bell pepper, Kalamata olives, feta cheese, parsley, and mint.
3. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper.
4. Pour the dressing over the macaroni salad and toss to combine.
5. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 8 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 38g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- Red onion can be substituted with shallots or green onions.
- Cucumber can be substituted with zucchini or celery.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Kalamata olives can be substituted with black olives.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Fresh parsley and mint can be substituted with dried herbs.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add cherry tomatoes for extra color and flavor.
- Use whole wheat or gluten-free pasta for a healthier option.
- Add roasted red peppers for a smoky flavor.
- Use a different type of cheese, such as Parmesan or Gouda.
Tips and tricks:
- Rinse the cooked pasta with cold water to stop the cooking process and prevent it from becoming mushy.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Add the dressing gradually to avoid overdressing the salad.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or platter for a family-style presentation.
- Garnish with additional fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs, such as parsley or mint
- Lemon wedges
Pairings:
- Grilled chicken or shrimp
- Crusty bread
- White wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Grilled vegetables
- Hummus and pita bread
- Greek salad
Troubleshooting advice:
- If the salad seems dry, add more dressing or a drizzle of olive oil.
- If the salad seems too salty, rinse the olives before adding them to the salad.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Macaroni salad is a popular dish in Mediterranean cuisine, often served as a side dish or appetizer.
Flavor profiles:
- This salad is tangy, salty, and herbaceous, with a refreshing crunch from the vegetables.
Serving suggestions:
- Serve as a side dish or main course for a light lunch or dinner.
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