The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 11, 2009
This is a great quick meal and can even be made the day before. Satisfying as a side salad or add meat to serve as a main dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 10, 2009
Great recipe! Though I did opt to roast the tomatoes: tossed them in a bit of olive oil, oregano, basil, and freshly-ground pepper, then put them in the oven at 425 for about 15-20 minutes. Next time I'll roast the red peppers, too, because their crunchiness seemed a little out of place. Instead of elbow macaroni, I used rainbow fusilli noodles. I also used green olives, because I think they're superior to black. And, for simplicity, I had already mixed up some of the "Absolutely Fabulous Greek/House Dressing" recipe on this site, and used that in place of some of the ingredients in this recipe. Thank you for a great pasta salad!
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Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA
Living In: Sherbrooke, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 1, 2009
Others seemed to like this more than myself. I would omit the meat next time.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 1, 2009
This dish was EXCELLENT!!! I made it for a group of picky men and they were going back for thirds and fourths! I did use a combo of Balsamic Vinegar and Red Wine Vinegar, and I threw in some quartered artichoke hearts because I really like them. Super recipe!! This now has a top spot in my party dish rotation! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 30, 2009
Delicious as it is! I added grilled Chicken the second time to give it a little more protein, and quality pepperoni makes a difference. The longer it sits the better it gets!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 26, 2009
Served this to company and everyone loved it! I will make it often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 24, 2009
We love this recipe! It is the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 14, 2009
This was the best Greek salad I have ever had. LOVED IT! I added the artichoke hearts, and used cherry tomatoes. It was fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 27, 2009
I made this for my parents' 50th birthday party recently. I tripled all of the ingredients except I only doubled the red wine vinegar. It came out great! I made it a day ahead of time and left it in the fridge for a little over 24 hours. Didn't add the onion or bell pepper (not a big fan of either) but did add onion powder. I also added artichoke hearts. The only thing I would change next time would be to substitute the cherry tomatoes for sliced sundried tomatoes. I think I would like that better. Over all - very good!
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Cooking Level: Expert

Home Town: Gainesville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 27, 2009
This recipe is fantastic, I've used it many times. I typically add a little less red wine vinegar, and add some balsamic vinegar. The most recent time I didn't use any meat, farfalle pasta, kalamata olives and red onion and it was still good. I agree with other reviewers that it definitely needs to be refrigerated overnight, as the flavors mix and it makes it that much better. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 25, 2009
This recipe is OUTSTANDING!!! It is flavorful, beautiful, and easy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 23, 2009
Dressing is very tasty! More veggies = more happiness.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 23, 2009
I ran out of red bell pepper, and it was still good. Try to eat it within a couple days, though, as I found the mushrooms got brown and mushy after a few days. If you make this for a group, though, this shouldn't be a problem.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 23, 2009
This was one of the best pasta salads I've had yet and I didn't even have all the required ingredients. I used salad oil, balsamic vinegar, and no pepperoni. I can't wait to try it with the exact ingredients.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 22, 2009
very good. I cut down on the sugar and left out the mushrooms.
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 19, 2009
We added twice the amount of pasta- made great leftovers to take to work
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Cooking Level: Beginning

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 12, 2009
Every time I make this salad I'm asked for the recipe! I like using penne or farfalle instead of macaroni. I also use green olives instead of black, roasted red peppers instead of bell peppers and I add some sliced pepperoncinis. It's always a hit!!!
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 9, 2009
Alright recipe, a little on the sweet side with the sugar though (makes it taste more like pre-made Deli salad with the sugar). If you like your Greek Pasta Salad to be more sour than sweet, I'd recommend omitting the sugar and tomato, and adding pepperoncini's (to taste). I also used Penne instead of macaroni; I think it made the pasta salad a little more adult and professional that way... Overall, it was alright (at best). People not used to the sourness of traditional Greek Pasta Salad should definitely start with this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 8, 2009
delicious! I also used less oil/vinegar (and even then, the pasta on the bottom of the bowl was pretty vinegar-y,) and I substituted artichoke hearts for some of the mushrooms-people loved that! And I didn't put any meat in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 8, 2009
Oh my Greek goodness! Nothing short of spectacular! Don't forget the pepperoni, it adds a nice peppery zing. I added 1 seeded and chopped cucumber and used EVOO in place of regular olive oil. Everything else as is! Perfecto!!
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