Reviewed: Apr. 7, 2011

I tried this recipe but made a few changes and it turned out great. **Added purple onion and used Newman's Parmesan and Roasted Garlic dressing instead of Italian

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Reviewer:

RebeccaL

Living In: Raleigh, North Carolina, USA

Reviewed: Aug. 15, 2010

Really flavorful and simple to make.

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Reviewer:

SCHLABACHS

Reviewed: Jul. 30, 2010

This is a great recipe, easy to whip up and room for customization. I replaced the italian dressing for Italian Ranch. Tasted delicious.

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Reviewer:

horiveira

Reviewed: Mar. 23, 2010

I thought it was MUCH better as a cold dish. I de-seeded the cucumber and tomato. This is a very, very light tasting dish, so much so that I used 1 cup of dressing versus the 1/4 cup stated. Next time I will use tomato flavored feta as well.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Sep. 10, 2009

I used Greek salad dressing instead of Italian because it sounded better with the Greek flavors in the salad. I definitely preferred this as a cold side dish. Great in the summer.

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Reviewer:

cliffennifer1

Cooking Level: Expert

Reviewed: Mar. 20, 2009

i have this chilling in the fridge right now...it is really good warm...i had to taste it before chilling it and...i used grape tomatoes cut in half coz that is what i had and kraft tuscan italian dressing becoz it is my favourite italian dressing...oh and i used whole wheat bowties...i will make this again...thank u for the recipe...update ... the feta cheese i used was a pkg. from kraft...crumbled feta with oregano, sun-dried tomatoes and cracked peppercorns...another update...it is very good as a chilled pasta salad...my unexpected company thought it was really good...thanks again...

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Reviewer:

smitty

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Mar. 10, 2009

I live in Greece and made it for Greek people, and they loved it. You definately need to make it and chill it. Stir in the dressing before serving. I used my homemade feta, olives, and olive oil to make my own dressing, which makes it so good!!!

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Reviewer:

Aaron_Alise

Reviewed: Jun. 24, 2008

This is a refreshing substitute to classic pasta with marinara. I am pleasantly surprised with this recipe. It's light, fresh, super easy, quick, and full of flavor. Plus, it gets better as leftovers. What more can you ask for? To boost its health benefits, I used Ronzoni's Smart Taste pasta (I have recently found this and am in love...lots of fiber and calcium without the toughness of wheat pasta). I also used reduced-fat feta and italian dressing (I used a little bit more than 1/4 c.). Next time I might try fresh herbs, but it is great as is.

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Reviewer:

DOODLE012

Reviewed: Jun. 2, 2008

This was very good, thank you. I was looking for a warm recipe with cucumbers and pasta in it. I didn't have feta and used parmesan as another reviewer suggested. I also used canned organic tomatoes since I didn't have fresh.

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Reviewer:

Kate

Reviewed: Sep. 9, 2007

I ate this hot and then ate the left overs cold and I liked the cold MUCH better. Still good hot, but I think eating it cold as a pasta salad made a big difference. I can't get used to the idea of warm cucumbers for some reason.

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