Reviewed: Aug. 27, 2009

I made this for lunch for a friend and myself, and we both appreciated how fresh and delicious it was. Like the other reviewers, I'd also recommend letting it sit in the fridge the specified amount of time. I'd also add that it doesn't keep for very long, not that you'll have a problem eating it up!

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Kathryn

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Reviewed: Aug. 15, 2009

Fantastic! I love pasta salads and my husband loves greek salads and this is like a combination of both!

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casey

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Reviewed: Apr. 29, 2009

This pasta salad was delicious! I have already made this recipe twice which is rare for me! I followed the instructions but added cucumber one time and peas (frozen, tossed in at the end of the pasta time) another time. I reduced the amount of oil used as well and it was still great. I will continue to make this delicious easy recipe again!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Feb. 23, 2009

THIS WAS AWESOME! Anyone making this MUST use feta chese and kalamata (rich flavored Greek) olives.They go together like sauce and cheese on a pizza. Like others,I cut down on the onion and olive oil. Then I added some of the olive juice to the dressing. I also used whole cherry tomatoes (as someone said salad gets soggy in time), & some fresh parsley.Definately a keeper!

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gregoryz

Cooking Level: Expert

Home Town: Painesville, Ohio, USA

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Reviewed: Sep. 2, 2008

This was very tasty when I first made it but seemed to lose it's flavor by the next day when I served it. Definitely a keeper if served within a few hours.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 3, 2008

My kids loved this. They tend not to like salads like this with vinegar-based dressings, so this was perfect. I used kalamata olives, high quality feta, and fresh tomatoes from the farmers market. Granted, each kid picked out only the components they liked and ate those, but I was lucky they both liked different parts of it and it all got eaten!

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 4, 2008

This was even better than I thought it would be. The dressing, with the lemon juice, was a light and refreshing departure from vinegar-based dressings. I left out the feta, but added chopped yellow pepper and cucumber, as well as fresh oregano and parsley. We and our out of town guests loved it. Just delicious, and a pretty and colorful addition to the plate.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 30, 2008

This is a very easy recipe and a wonderful change from typical macaroni salad. It allows for personal tastes too, my daughter and I love black olives so we added twice the amount called for, cut back to three tomatoes, added a seedless cucumber, and used 2 cups of macaroni. The longer the flavors are left to blend, the better it gets! We will definitely be making it again!

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Vet

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Reviewed: Jun. 29, 2008

The flavors in this dish reminded me of my trip to Greece. I left out the pasta and added chopped cucumber. I used fat free feta cheese, too, to make this a Weight Watchers dish (if you're on the Core plan). Also, 1/4 cup of oil is plenty for this dish. This was so good! Thanks :)

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SHERRYBERRY1

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Reviewed: Jun. 9, 2008

I used 2c macaroni and added a chopped yellow bell pepper and 1 small cucumber chopped. I followed the rest of the recipe to the letter. I had to get out a bigger bowl to hold it all lol. VERY good.

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AMYMCGRADY

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Reviewed: Jun. 9, 2008

This recipe is my favorite salad recipe. Do not alter it! It is wonderful as is. Thanks for sharing!

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Mom of an Angel

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: San Antonio, Texas, USA

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Reviewed: May 2, 2008

really good!

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Lori

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Reviewed: Mar. 17, 2008

Not a bad start but it needs a little something else. The dressing is pretty bland as is. I ended up added some italian dressing and red pepper flakes to spice it up. This salad gets better the longer it marinates (30 mins isn't long enough, overnight is best).

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Danielle

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2007

This recipe has all the ingredients that I love in a pasta salad under one roof, which is great. But I do think that it kind of slacks on the dressing. I mixed it all together, threw in almost a whole cucumber chopped because I was craving the crunch and water content, then tasted it. Nothing. I expect it will come together nicely overnight in the fridge, but just to be on the safe side I sprinkled it very generously with a "black olive, red pepper & mint" salad seasoning combo that I have in my pantry. Tasted it again and it rocked. Can't wait to eat it for lunch tomorrow. Really a very lovely combination of things. It will probably become a favourite pasta salad of mine.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Sep. 17, 2007

Pretty good recipe. I will add some fresh herbs next time to give more flavor. I also agree with other reviewers to use less oil and lemon juice. Added some grilled chicken for lunch leftovers.

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Maria

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Sep. 10, 2007

Simple,Quick & Easy, and best of all kids love it!!

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speck

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 9, 2007

This was absolutely excellent. The black olives and feta add a series of interesting flavors to this quick and easy dish!

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Debo

Cooking Level: Intermediate

Home Town: Mcallen, Texas, USA

Living In: Blue River, Wisconsin, USA

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Reviewed: Jan. 20, 2007

Very tasty. Instead of using just 1 cup of macaroni, I used a whole 7 oz pkg of mac which is about 2 cups and it was perfect. I sliced the olives and followed everything else to the t.

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AZ Chica

Cooking Level: Intermediate

Home Town: Huntington Park, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 20, 2006

Very good.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 1, 2006

I ended up adding an herb blend to give this a bit more flavour. I also didn't think the recipe needed all the dressing. Very good base recipe to add your own touches too.

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