Reviewed: Apr. 23, 2012

good, but a lot of onion taste.

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Reviewer:

jennifersomers

Cooking Level: Beginning

Reviewed: Nov. 17, 2011

This was a nice, well balanced (healthy) yet light mac salad. The chickpeas added good protein to the dish. Definitely worth a try.

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Reviewer:

kbaksh

Reviewed: Sep. 7, 2011

Excellent salad, but I would call it "Greek Macaroni Salad." I had a couple of changes - I added some fresh parsley and dried oregano. I also used only 1/4 olive oil and the salad was not in the least bit dry. I used kalamata olives because I prefer them to traditional black and think they go great with feta. This was well received and will be made at my house again for sure!

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Reviewer:

eecaule

Cooking Level: Intermediate

Reviewed: Sep. 4, 2011

Absolutely delicious--made exactly as written. Have been looking for fiber-rich, meatless dishes. As others have mentioned, best when made with black kalamata olives. Thank you so much for sharing.

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Reviewer:

love2cook

Cooking Level: Expert

Reviewed: Dec. 12, 2010

Delicious! I used farfalle, shallot (I prefer the milder flavor), and half the dressing, and I added fresh oregano for even more of a Greek flavor. This was easy and quick, and definitely something I'd make again.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Dec. 6, 2010

I love to make this salad, I like to add a seeded cucumber cubed! Yummy! Its so fresh and tastey!

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Reviewer:

LSBUI

Cooking Level: Intermediate

Reviewed: Nov. 19, 2010

Perfect! I wouldn't do a thing to the flavouring (That's crazy, coming from me!). Feel free to add other veg, but this is a perfect recipe. HOWEVER, I hate macaroni pasta, so I went with fusili.

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Reviewer:

Megan Macaroon

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

Reviewed: Aug. 4, 2010

I think this salad is a o k. The dressing was different then a vinegar based salad dressing I'm used to. I feel it needed some spices in the flavor department. I think that's what I felt it was lacking. I did use Roma tomatoes and scooped out the seeds, used red onions and I found feta crumbles that were seasoned with garlic and herbs. I made the recipe as written otherwise. But I will never ever use Walmarts brand of garbanzo beans ever again. Not sure what the cannery was thinking when they put them babies in the can, but they were hard as bricks. For warning everyone on that note. It was the 4th can I had in stock in my pantry that was that way...I'll buy Allen's brand from now on, I get my self to save a few cents a can for that. Won't be doing that again. But all in all the recipe just lacked some flavor. I wanted it to sing "Amen" because I love every ingredient used. It just didn't win me over.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jul. 31, 2010

Great salad and easy to make. Recipe makes quite a lot but I just kept in the fridge for several days. Tastes better the day after.

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Reviewer:

pippin2121

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

this was absolutely delicious. i used more black olives because i love them and even added a sliced cucumber. healthy, easy and tastes even better the next day

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