Reviewed: Aug. 4, 2006

This was very good! Just the right about of zip! Thanks.

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 31, 2006

I thought this recipe was terrific. My husband and both loved it. It's simple and delicious and makes for a great light summer meal.

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CLAVERIAG

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Reviewed: Jul. 14, 2006

This has become a family favorite after my sister found this recipe on the website! Goes great with a steak and some crusty bread. Last time I made extra dressing and brought the extra to the table for those who wanted more dressing.

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LisaGest

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Reviewed: Jul. 3, 2006

Yummy. Will make this again. I even made it two days in a row and changed the salad dressing a bit.

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ilovemyboys

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 30, 2006

Very good...but it was very spinachy to start. A few hours in the fridge after it was all mixed together really brought the flavors together and tasted much better!

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Jules

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 25, 2006

enjoyed this salad but did as someone else suggested and used Zesty Italian dressing. will definitely make again

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EMMITTE

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Reviewed: Jun. 18, 2006

I love this recipe!! I added my own little twist on it though, and in my opinion, it's even better this way!! First, I fried up about 8 peices of bacon until they were quite crispy, crumbled the strips into peices, and added them to the salad. Secondly, I added Burgundy Pearl brand olives in Caesar Parmesean flavor. The bacon and the flavored olives give the salad such a nice kick! On one occasion, I have also added diced cherry tomatoes fresh from the garden when I have them available. I also used a frenh chamapagne vinegar- SO nice! This is the perfect recipe for summer to share with friends and a cool lunchtime salad to keep in the fridge on hot days. Magnificent!

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CaptainMorgan

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Reviewed: Jun. 11, 2006

Good,easy salad. I served mine without the eggs.

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Lynn

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Reviewed: Jun. 9, 2006

What is Greek Salad without fresh garlic? I added a large clove, minced to the pasta/dressing mixture when I realized something was missing; also fresh ground black pepper. Some Greek olives would have been a great addition!

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Cooking Fool

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Reviewed: Jun. 5, 2006

This was fantastic! I left out the cheese since some family members don't care for feta, and it was still great. I would add a little more dressing (especially for the day after left-overs)

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Cindy

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Reviewed: Jun. 2, 2006

I did not like this salad at all. So bitter it made my eyes water. The vinegar and lemon is way too strong. Maybe I did something wrong but won't be making this again and wouldn't recommend it.

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2006

I thought the dressing for this salad was a little bland and too olive-oily as someone else mentioned, but I liked the combination of the tortellini and spinach and feta. I think next time I'll just use bottled Italian dressing and add a little lemon juice. Also, I used dried tortellini, which is most definitely not as good as fresh. I don't recommend it. And I added cucumbers, as others suggested. Thanks for a good recipe that I can tweak and make my own. :-)

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Betsy

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: May 31, 2006

This is a tough one to review. On the one hand, the spinach/onion/feta combination was, of course, delicious, and the oil/vinegar dressing complimented everything perfectly. However, I made the mistake of using Cheese & Garlic tortelloni made by Barilla - that's all I could get at the store - and they absolutely ruined it. I've never tried them before, and wouldn't recommend them to anyone (I don't know what the other flavors are like). The flavor was just horrible. We ended up picking them out, throwing them away, and topping the salad with a little shaved Parmesan. I shall give the recipe the benefit of the doubt, and give it a 4.

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Caroline C

Cooking Level: Expert

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Reviewed: May 27, 2006

This salad was wonderful! I used balsamic vinegar instead of red wine, didn't include eggs, and substituted Kalamata olives for onion. Next time I won't add the extra salt because I thought it was already salty enough with the feta cheese.

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contrachapado

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: May 24, 2006

This was phenomenal! Husband and daughter don't do tortellini, but you could make this with any sort of pasta. I really enjoyed the dressing with the spinach. Very VERY good!

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: May 9, 2006

Doesn't get any better! A+

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Nzingha

Cooking Level: Expert

Home Town: Lampertheim, Hessen, Germany

Living In: Portland, Oregon, USA

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Reviewed: Apr. 29, 2006

I agree that this salad deserves to be on the all recipes hall of fame. Perfect and unbelievably refreshing. Since it's a rather big salad, I would make a little extra dressing for the next day as it may dry out a little, but I am really impressed. Thanks.

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Chamrock

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 21, 2006

Very good. I made this for a party and it was the first salad to go. I will definitely make this again!

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KATRYCIA

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Reviewed: Apr. 16, 2006

Really good and easy to make in advance. I made it with balsalmic vinegar as suggested. My husband and I both agreed that more spinach, feta, and the addition of artichoke hearts, cucumbers, and grape tomatoes would make it perfect. Also, I thought it tasted best just a few hours after marinating. The pasta got tough by the next day.

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