The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 4, 2008
Really REALLY good. I've been trying to find a pasta salad recipe made from scratch without bottled dressing or globs of mayo. This one is it! The greek dressing is delicious, and the flavours work perfectly together. The eggs surprisingly tasted really good with the feta and greek dressing. My only changes were based on the advise of others: double dressing, half balsamic/red wine vinegar, and also added some olives and tomatoes. Thanks!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 28, 2008
This was a delicious & filling salad. I used less onion, but otherwise it was perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 26, 2008
we love this salad! we add a small serving of really lean meat like turkey breasts to make it a little more filling as a full meal
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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 21, 2008
A few of the flavors did not seem to complement each other very well. I suppose the cheese in the tortellini might have "contradicted" the feta. We were also not too keen on the actual dressing. The vinegar flavor was a bit strong.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 12, 2008
I loved everything but the spinach which I picked around. very good.
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Cooking Level: Expert

Home Town: Alameda, California, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 24, 2007
Have made this twice now using the Absolutely Fabulous Greek/House Dressing that is also on allrecipes.com. It was a hit both times. It is very quick to make which is great for busy moms!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 18, 2007
I made this to go with grilled lemon pepper chicken breasts, and we both thought it was great. The one thing I did change was to leave out the eggs, just because I didn't feel like using any. I agree with other reviewers, this salad does still taste great after a few days in the fridge. I did find it needed a bit more dressing though, as the pasta does absorb a fair bit. I just made a little extra and kept it in the fridge so it could be added as we ate it. Wonderful!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 18, 2007
It was my summer pasta salad staple this past year. Every party people raved about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 12, 2007
This salad is the BEST! I have made it a few times for picnics and everyone loves it. I use the basic idea of layering salad over the tortellini but I have modified the dressing to use balsamic vinegar from another recipe allrecipes.com. Thanks for such a GREAT and unique pasta salad idea!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 18, 2007
This is a simple yet delicious pasta salad. My husband and I LOVE it! I always make extra to take for lunch the next day. Goes well w/ greek chicken from this site. Great flavor and easy to make, you can't ask for more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 4, 2007
Excellent salad! I added 2 Tbsp of balsamic vinegar to the dressing and let the pasta marinate in it all day. I also reserved about 1/4 cup of dressing to pour on after I added the spinach. The dressing is nice and tangy and compliments everything very well. I have to say that 1 pound of spinach would have been WAY to much for me. I used about 4 oz and it still made enough to feed the 16 people at my gathering. Got rave reviews from everyone there!
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 31, 2007
This is awesome. Since I only cook for two, I half the spinich, egg, pasta, and onion. I double the dressing. I marinate the pasta in the dressing for a day. I save the rest of the dressing to top the salad. I also add black olives and tomato. This is a keeper! PS I do add the balsamic vinegar to the dressing like others.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 28, 2007
The first time I made this, I definitely needed more dressing once the pasta soaked it all up. I made additional dressing but changed to vegetable oil on the additional dressing only and it was perfect. What a wonderful salad! Thank you.
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Home Town: Billings, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 20, 2007
this salad is super and easy easy easy! i left out the onions (didn't have any) and tossed in a few grape tomatoes i had on hand. great for summertime, with no A/C at my house i refuse to turn on the oven in summer. this made a lot of salad but that's ok, i'll eat it up in the next few days. its THAT delish.
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Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 19, 2007
I love this salad. It's great just by itself!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 16, 2007
So good! I made a few changes. I caramelized an entire red onion, and added that to the marinating mixture. I left out the eggs, and I added a diced cucumber and pine nuts right before I served it to add some crunch. This makes A LOT. I cut the recipe in half because I was only making it for three people, and I had a lot of leftovers and we usually eat a few portions of salad each. I will make this often! Update-- still tasted good after being in the fridge a few days. I just added fresh spinach to it.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 8, 2007
This looks beautiful, but the flavor wasn't something that my family liked very much. The pasta had a slight bitter taste, and would have liked a little sauce to drizzle over the spinach and eggs.
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Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 6, 2007
I have made this many times and it always gets rave reviews, with only a few small changes: use half red wine and half balsamic, double the dressing, and cut back a little on the onion (to taste). Definitely let the tortellini marinate overnight so it really soaks up the dressing. I reserve about 1/4 cup of the dressing and drizzle over the salad before serving. Delicious!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 5, 2007
The best! My husband and I loved this salad! I would not change a thing! Can't wait to have the leftovers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 3, 2007
My husband gave it 3 stars, but the rest of us gave it 5. When I made it, I had a potent red onion, so I didn't put in as much as the recipe called for. The onion is an important flavor ingredient though, so next time I'd put in at least the amount called for, not matter what my onion was like. Delicious.
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