The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 26, 2009
Pretty good. Used sun-dried tomato and basil feta. No mushrooms. Used yellow/orange bell pepper for color (red already in tomota, pepperoni). Left overnight for best taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 25, 2009
Very good recipe. I made the following changes: added marinated artichoke hearts (quartered), a bit of fresh lemon juice to the olive oil and red wine vinegar dressing, used FRESH oregano and basil, extra feta (lemon, basil flavored) and tri-colored rotini pasta. Made it the night before and allowed to blend over night. Everyone at the picnic seemed to enjoy it. Good basic recipe that you could easily adapt to taste and preference.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 4, 2009
This is some good stuff.. try it out.. it might be a little costly, but it is worth it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 3, 2009
I made this for a potluck and got tons of compliments! It was great. I doubled the recipe. Having made pasta salads before, I thought this one might not have enough dressing, but not so! The proportions were perfect. There was a even a little bit left over and my best friend came over the next day wanting to help me finish off the left overs. I recommend this one highly!!
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Apr. 19, 2009
great recipe, i blanch broccoli in the pasta water just a few minutes before the pasta is done. i also opt out on the mushrooms and use tri colored pasta, i also add a little celery.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 17, 2009
Excellent! I used rotini instead of elbow but either would be fine. I also added cucumber to add to the freshness of the salad. Perfect for summer!
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Photo by Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 13, 2009
Great salad!Thank you!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Hilmar, California, USA
Living In: Oakdale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 5, 2009
I followed the recipe except omitting olives and pepperoni because I didn't have them on hand. It was EXCELLENT! I am so proud of myself because the taste and presentation looked exactly like what you will find at a high end Italian cafe. Definately let the salad sit in the refridgerator for 6hrs and longer. A good dish to make ahead.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 5, 2009
It's good, but the recipe calls for too much vinegar, I had to increase the sugar and definitely the salt to mellow out the strong vinegar taste. Makes a large portion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 4, 2009
This is the best. I have been lookin all over for a recipe like this. The only thing i changed was the olives. I put greek olives instead of black. Otherwise great recipe!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 3, 2009
---READ--- This recipe is great, it has a great flavor, however there are things you should do before making this Pasta Salad, keep in mind FRESH INGREDIENTS are ALWAYS best, so buy fresh Basil and oregano, add a good teaspoon of minced fresh garlic as well, and then add a lesser amount of garlic powder, it gives it a really fresh taste. I added less vinegar and less olive oil (Note, try Extra virgin Olive oil) and then mixed. When you buy the noodles for this rather than making them yourself, buy a better quality, the cheaper brands tend to break apart, stick and sometimes get mushy when you mix it together. Paying a little extra for better quality ingredients will pay off, I first made this with using the higher priced ingredients, then with the cheaper, and using better ingredients really paid off, so if you really want to wow people, pay a little extra. Also, I added a bit extra Feta cheese to mine, since I love lots of feta, but make it to your liking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 21, 2009
This is really good and easy. I left out the pepperoni and served it with chicken skewers for a nice spring dinner.
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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: Mar. 9, 2009
Very good recipe.Fresh, lite and very easy. I didn't use any mushrooms and used light olive oil and balsamic vinegar instead of red wine. Turned out great. While making dressing i didn't change proportions and ended up with too much dressing, nearly enough for two salads,so next time i'll cut it half. Me and my husband enjoyed this salad very much. Thank a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 13, 2009
This recipe is wonderful! Very flavorful and filling! Wonderful for a picnic or a simple lunch. At my house everyone LOVES it. Its also very easily made and doesnt take much time to prepare.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 12, 2009
I didn't make this recipe exactly but used it more as a base for my own concoction. I used Absoloutely Fabulous Greek/House Dressing because I had 1/2 gallon of it. Omitted fresh mushrooms (didn't have any), black olives (didn't have any), pepperoni sausage (didn't have any). I know its not the recipe AT ALL but I just wanted to see what else to put in the pasta salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 9, 2009
I love this! It's got a lot more flavor than the traditional pasta salad. People always rave about it when I bring it to a party. It's strong, but that's what I love about it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 22, 2009
this one is nice, but try the Greek Orzo Salad on this site. I dont really like the mushrooms, they tend to get soggy after sitting. but nice flavours.
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Photo by dana

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 12, 2009
Fabulous! Exchange the elbow macaroni for something a bit more sophisticated and attractive. This recipe is a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 7, 2009
Very yummy -wasn't sure of the raw mushrooms, but it worked!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 22, 2008
Absolutely wonderful! very colorful and you can put whatever you want in it - I don't care for mushrooms or the olives, I added brocolli and sunflower seeds...
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Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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