Reviewed: May 23, 2007

I have used this many times. The dressing is great! I use green pepper and cucumber instead of the mushroom and tomatoes. Yummy!

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Cowdog

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Reviewed: Apr. 30, 2007

I made this for a party just yesterday and I made a triple batch for 12 people and I had none of it left. It was incredible!

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Debbie

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Reviewed: Apr. 14, 2007

I really liked this pasta salad. I left out the sausage and added red onions and parmasean cheese. I used the absolutely fabulous dressing (from this site) and I think that it was the dressing that set this salad apart.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 14, 2007

dressing is outstanding

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GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Mar. 18, 2007

Greek salad to me is all about lemon. So I substituted lemon juice and did not use the 50/50 ratio. Instead I used 1 part oil and 1/3 lemon juice. You can always add more lemon if you like but I think this is a good place to start. Also people mentioned they did not like the color of the dressing and what it did to the pasta so this helps that too. In addition I left out pepperoni because it does not seem like a greek salad then more like a pasta salad.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 13, 2007

I thought this was "ok". It got a bit soggy the next day (I refrigerated it overnight). Probably won't make again.

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Lesley W

Cooking Level: Intermediate

Living In: Winchester, Virginia, USA

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Reviewed: Feb. 28, 2007

By far the best pasta salad ever. Always a hit. I usually omit the mushrooms, halve the amount of peppers, use mini penne pasta and add cucumbers. I use two pakages of feta cheese, so it is about double what it calls for. Also I use the stick pepperoni, not slices and cut it up into little chunks.

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Michelle

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Reviewed: Feb. 26, 2007

Yummy! Yummy! I loved this dish! I did make a few changes, however. I roasted the red peppers, I replaced the mushrooms with chopped artichoke hearts and I replaced the pepperoni with cubed grilled chicken breasts. I also made sure that I mixed the halved cherry tomatoes in, while the pasta and chicken were still hot. It softened them just enough and really brought out their flavor. I love vinegar and I found the amount used to be just right. I will be making this again and again.

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Shea Failmezger

Cooking Level: Expert

Home Town: Bay Springs, Mississippi, USA

Living In: Manning, South Carolina, USA

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Reviewed: Jan. 21, 2007

Great salad!

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JCANTER

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Dec. 11, 2006

I wasn't overly impressed but my guests seemed to love it. The taste was good but I didn't like the weird color given by the vinegar. I would have given this recipe 3 stars if it wasn't for several friends who told me how good it was.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Nov. 30, 2006

I followed this recipe exactly. It was just okay for me. I think it may have a bit too much vinegar, and it isnt very pretty the second day.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Nov. 24, 2006

This is probably the best pasta salad I've made! Takes a bit of time to cut the veggies but well worth it. Only thing I did differently was use flavored (tomato-basil) feta cheese and cut up "whole" pepperoni. Very good and filling.

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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Nov. 19, 2006

Everyone loved it and it was GONE! Love it and now keep some made for lunchtime side dishes.

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Michelle K

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 11, 2006

I too, used the "absolutely fabulous dressing" recipe on this website and it was good with this salad. My daughter went crazy for the salami in this salad. I will definitely make this again.

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messycook27

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 27, 2006

This salad tastes GREAT and makes a very pretty presentation. It was perfect for a pot luck side dish. I substituted hard salami for pepperoni and used bow tie pasta instead of elbow. I did not measure the ingredients EXACTLY but added more or less to my taste. Also, a few pinches of salt for a finishing touch. Thank you!

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TinaMarie

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Reviewed: Sep. 27, 2006

this was a huge disappointment. if you follow the recipe exactly there is entirely too much oil and vinegar. definitely need more pasta than called for... thank goodness i made extra. i couldn't even pass this along to my sister-in-law who is not picky at all! i used fresh veggies and the best vinegar and olive oil, so that wasn't it. might try again with my own mixture of a sauce.

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lisar265

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Sep. 24, 2006

I made this for a women's group salad potluck. It was a colorful addition to the table. Very yummy and a nice complement for the usual array of tossed salads and creamy pasta salads at the potluck.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 21, 2006

An excellent recipe. Many guests request this recipe from me. I added a little extra EVOO

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Sep. 18, 2006

This pasta salad had a lot of flavor. I used some of the suggestions that were given. I added green olives, rainbow rotini, seasoned feta cheese, fresh and roasted red peppers, and more pasta.. I did use balsamic vinegar (since that was all I had), and it did turn the pasta salad brown. My suggestion is if you decide to "add" to the salad, you may need more dressing. I enjoyed the recipe a lot, but it may be too vinegary for some people's liking (sorry if I just made up a word), I may decrease the amount of vinegar I use in the dressing next time. It was a very HEARTY pasta salad. It does make more servings than you think..

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hotpocket

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Reviewed: Sep. 11, 2006

The great thing about this recipe is that you can customize it to your own personal tastes. We used rotini instead of elbow macaroni and also substituted grape tomatoes for cherry - just because I think they have more flavor. We left out the olives and pepperoni and used a feta flavored with Mediterranean herbs - really gave it an extra kick of flavor. We really liked it. When we make it again, I'm going to add grilled chicken to the recipe. Thanks for a great recipe that we will make again and again. It's the perfect thing for summer.

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NewBride

Cooking Level: Expert

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