This is one of my favorite recipes and I make it exactly like the recipe says. I do toss the pasta with oil right after I drain it, which might help reduce the absorption of the dressing. It's important to use canned tomato juice (such as Campbell's) because it's thicker. When I use the leftover liquid/juice from a can of tomatoes, the dressing isn't good. One time I was eating this for lunch and my friend said it smelled "so good."

Reviewed On: Aug. 23, 2007

Very good, just the way I like Greek dressing...a little harsh without sugar, but a perfect complement to salty feta. Thanks for the great recipe.

Reviewed On: Mar. 18, 2007

I always enjoy making these rolls. If you can't get a damp towel off your proofed rolls, try letting them rise under a sheet of plastic wrap sprayed with cooking spray and lightly draped over. Letting them rise uncovered, if you don't have bugs to land on them, will let a skin form and produce a harder crust that browns earlier in the baking process. Just be sure they're cooked inside by tapping the bottom and listening for a hollow sound. Thanks for the recipe Jo.

Reviewed On: Sep. 20, 2005