Reviewed: May 6, 2012

This was amazing.. a little to much onion but I made it for a baby shower and it was a big hit!

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Reviewer:

CKHAMMAN

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Mar. 18, 2012

I give this delicious recipe a 5 star. It's easy to make. I just add a bit more lemon to it. Yummy

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Reviewer:

LoriLynn

Reviewed: Feb. 8, 2012

Loved, loved, loved this pasta salad!!! I used a 16oz box of Garden Rotini and it worked out perfectly! If you are making it the night before a good suggestion is to double the recipe for the dressing and only put half on when you chill it. Then the next day before you serve it you can add the other half of the dressing. I refridgerated over night and by the next day it had soaked up the dressing and needed some more. I also used Calamata Olives instead of black olives and added roasted red peppers. Honestly it was very easy to make and was a hit!

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Reviewer:

jesann1016

Reviewed: Jan. 29, 2012

I used balsamic vinegar instead of red wine (had on hand), so it maybe it's not fair to rate. This was a pretty good pasta salad, but a little bland for our tastes (we like very flavorful food). Could not really taste the garlic, oregano, etc. very much. The amount of dressing is about right for the pasta though. Maybe I'll make again with the red wine vinegar and more spices...

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Reviewer:

anon_2011

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

Agree with the other reviewers - the dressing is spot on! Doesn`t keep for several days though. Try to make it the day of or day before at the earliest.

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Reviewer:

yumymumy

Reviewed: Jan. 8, 2012

OMG this salad is great!! I make it all the time in the summer for groups. Always a hit. I probably use more feta than the recipe and sometimes don't add the pepers. Oh heck, I modify to what I have, but the balance of the red wine vinager to olive oil is perfect.

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Reviewer:

Denise

Reviewed: Dec. 3, 2011

yummy salad anytime

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Reviewer:

Cathy Young

Reviewed: Nov. 29, 2011

The dressing is what makes the pasta salad, and this dressing mix is a five star dressing. I did use a whole 12oz. box of Rotini noodles, which is 3 cups dried and it seemed to be the right match with the amount of dressing. I did add more black olives and a whole cucumber...why waste the other half? You can go with just about any veggie mix you have. I made the dressing a couple hours ahead, but poured it on the salad and mixed it right before serving. I find noodles soak up the dressing if left too long before serving and make the salad dry.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 7, 2011

Ah! This is exactly what I was looking for - an easy, yummy meal for a really hot "dog day" of summer. I changed the recipe just a bit by omitting the cucumber and using Kalamata olives. I also added capers, marinated artichoke hearts (the marinade mixed with lemon can also be used as additional dressing), and sliced cooked chicken. I served this on a bed of chopped Romaine and Swiss Chard with the chicken and feta on top. Not only is this salad delish, it's very pretty. I'll certainly make this again.

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Reviewer:

Ann

Reviewed: Aug. 11, 2011

I really like the dressing - it's not too strong like some pasta salads. I've made this a number of times, now, and have used roma tomatoes instead of cherry. I added some garbanzo beans. Used fresh oregano. Reduced the olive oil to save fat calories. Traded red wine vinegar for white wine once, and I traded it for tequila lime vinegar another... always fabulous!

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