Reviewed: May 22, 2013

Loved it!

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Reviewer:

Cooking Level: Expert

Reviewed: May 19, 2013

I haven't tried this recipe, but the photo clearly shows tricolor rotini and an artichoke which aren't listed in the ingredients.

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2fatfor50

Reviewed: May 14, 2013

This was good. I loved the ingredients but a little too much oil for me.

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Lela

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Pueblo West, Colorado, USA

Reviewed: May 7, 2013

This was such a great pasta salad recipe that I could hardly wait the 3 hours chill time to try it! I substituted green olives since I didn't have black olives, and it was wonderful.

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Paula T

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Keller, Texas, USA

Reviewed: May 6, 2013

This is a nice, basic, basic, Greek style, pasta salad. I did reduce the oil a bit and still found it a bit too oily for my tastes (and I even measured the dry pasta to be sure to keep the ratio as written). We don't like olives, so I left them out, but did add some chopped banana peppers, which were a lovely addition. THANKS for the recipe, Ms. Laroche!

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lovestohost

Cooking Level: Intermediate

Reviewed: Apr. 7, 2013

The BEST Greek Pasta Salad I've had! My party guests loved it and asked for the recipe. I used extra, garlic, lemon juice and feta. GREAT RECIPE!

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luv2cook4fam

Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: Feb. 22, 2013

I adore this recipe - it does make A LOT, but I still always make the full recipe as given because this salad tastes just as good (if not better) the next day. This is the perfect side for anything on the BBQ - steak, chicken, kebabs.

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CrisisFish

Reviewed: Jan. 22, 2013

I am a POOR recipe follower and was scared to attempt this...but I have made this pasta salad at least 1/2 dozen times now and get RAVE reviews from friends and family!! Great recipe and easy to do!!

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Holly22

Reviewed: Jan. 8, 2013

This is a great tasting salad as is. I think the next time I will try stuffing large pasta shells with all of the other ingredients plus some torn lettuce. It would be more labor intensive but the presentation would be lovely.

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Shennie A

Cooking Level: Expert

Reviewed: Nov. 4, 2012

I have been making this recipe from this site for a few years now. The only change I make is adding a whole 16 ounce box of pasta. Otherwise the oil is too much with only two cups of pasta. Extra Feta never hurts either. My 22 year old loves it and so do my 14 year olds.

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