Reviewed: Feb. 20, 2012

I love this- made it for a party. Added hearts of palm and artichoke hearts. I did NOT use eggs. It is wonderful, and easy to manipulate with a few of your favorite things. Marinating the dressing and tortellini in advance makes the dish-don't rush and skip the marinating.

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1 user found this review helpful

Reviewer:

Ksyrahsyrah

Reviewed: Jan. 30, 2012

We love this salad. It makes a perfect side dish to a summer cook out. We don't add the eggs and we usually make it the day before because the longer you wait the better it tastes!

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2 users found this review helpful

Reviewer:

heidi08

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

Living In: Waterford, Michigan, USA

Reviewed: Jan. 19, 2012

Big hit!

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2 users found this review helpful

Reviewer:

THESHANDAN

Cooking Level: Intermediate

Home Town: Mexico, New York, USA

Living In: Bossier City, Louisiana, USA

Reviewed: Dec. 12, 2011

It was good. Would of been better if the dressing/tortellini was marinated in a small bowl and then poured over the spinach instead of putting the spinach on top of it. Good flavor combination though.

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3 users found this review helpful

Reviewer:

anclife

Reviewed: Dec. 6, 2011

Love this salad, I followed others suggestions and used 1/2 red wine vinegar and 1/2 balsamic, also added grape tomatoes. Everyone loved it. We will be adding this to our Christmas dinner menu.

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3 users found this review helpful

Reviewer:

ShannonM

Cooking Level: Intermediate

Living In: Lewiston, Idaho, USA

Reviewed: Oct. 24, 2011

It was alright. For me, the lemon overpowered the other flavors in the dressing. I usually like tart flavors, but I think this was too much. I have the ingredients to make it again, think I will try to fiddle with the dressing to make it a bit less tangy. Looked really nice!

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3 users found this review helpful

Reviewer:

Scumby

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Reviewed: Sep. 17, 2011

Very tasty and easy to make. A good alternative to the typical pasta salad. I like the tangyness of the red wine vinegar. All of the ingredients work well together.

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3 users found this review helpful

Reviewer:

Tessa

Cooking Level: Intermediate

Home Town: Ford City, Pennsylvania, USA

Living In: Columbus, Ohio, USA

Reviewed: Aug. 24, 2011

I love all kinds of pasta salad and couldn't stop eating this! It's easy to modify to suit your tastes or the ingredients you have on hand so I basically used this as a jump off point. I didn't include the eggs or spinach. I also used "absolutely fabulous greek/house dressing" instead. Kalamata olives (1/4 cup; sliced), red onion (only 1/4 cup), pasta, and dressing (1/4 cup) were tossed together and allowed to marinate all day. Before serving I mixed in feta (1 1/2 cup), grape tomatoes (1/2 cup; halved) and more dressing (another 1/4+ cup). Make sure to cook your pasta al dente or it will become too soft.

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11 users found this review helpful

Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Aug. 6, 2011

Despite the fact that my wife maintains that spinach does not belong in a Greek salad, I thought it was spectacular (she liked it too). The Greek dressing is classic, and the cheese tortellini adds a fun, interesting touch. Definitely worth the time it takes to boil eggs and cook pasta.

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5 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jul. 31, 2011

I thought the salad was a bit dry, as in needing more dressing. When I make it again, I will double the ingredients for the dressing. I also added calamara olives and grape tomates for color. This is a very good salad...with more dressing.

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5 users found this review helpful