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Kittencal's Mediterranean Macaroni Salad

Here's how you make Kittencal's Mediterranean Macaroni Salad
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  • Servings: 12
  • Prep: 1d
  • Cook: 0m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • DRESSING
  • 1 cup olive oil (extra-virgin or half olive oil and canola oil)
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 3 teaspoons corn syrup (definatley no subs, corn syrup only)
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon onion powder
  • 1 tablespoon dried oregano (preferable Greek oregano,more to add to finished salad)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt (more to season finished salad)
  • 1 teaspoon fresh ground black pepper (more to season finished salad)
  • 2 teaspoons Dijon mustard
  • SALAD INGREDIENTS
  • 1 package (454 grams) macaroni pasta (or shells or rotini)
  • 8 large eggs (hard-boiled then coarsely chopped)
  • 1/2 pound bacon slices (cooked then crumbled -- you can use more))
  • 2 containers (200 grams each) feta cheese (if feta is in one whole piece then coarsely crumble)
  • 1 large red onion, chopped (or 12 green onions, chopped)
  • 2 large celery stalks, finely diced (strings removed before dicing)
  • 96 grams kalamata olives (pitted, about 1 cup, or similar brined olives, or pimento-stuffed jumbo olives then sliced works well also whatever you prefer to use)
  • Salt and fresh ground black pepper (lots of pepper!)
  • Dried oregano (optional and to add to finished salad, I add it in because I love oregano)
  • Olive oil (only if desired, add it if you find the salad is dry for your taste)
  • Grape tomatoes (sliced in half, whatever amount you want)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE DRESSING

  • Step 1: Combine all ingredients in a blender; blend for about 20 seconds. Transfer to a glass jar, cover with a lid and refrigerate 24 hours.

  • Step 2: Cook the pasta until al dente; drain then rinse under very cold water; drain very well. Transfer to a large bowl. Mix in next 6 ingredients (eggs to olives). Pour in dressing; mix very well.

  • Step 3: Season with salt and lots of pepper and more oregano.

  • Step 4: Cover and refrigerate for at least six hours, more if better.

  • Step 5: *BEFORE SERVING*; mix in grape tomato halves, now if you find that the salad is to dry for your taste, mix in some olive oil.

  • Step 6: Serve and enjoy!

We hope you enjoy this recipe!

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