Reviewed: Dec. 20, 2008

I love this salad, and make it every summer. Usually I substitute spiral noodles for the elbows, and might also add artichokes, or substitute fresh mozz. instead of feta.

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KAIKAI

Cooking Level: Beginning

Living In: West Windsor, New Jersey, USA

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Reviewed: Dec. 12, 2008

This recipe was simple, easy to follow and the resulting salad was excellent. I took this salad to friend's house about a week ago, and I'm still getting compliments. Everyone loved it.

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andrea

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Reviewed: Dec. 11, 2008

Excellent although I changed the ingredients a little. I used red onion, skipped the mushrooms, used red, orange and yellow peppers. I also used greek olives instead of black olives. The marinade is very good!

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Chris & Pat

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 3, 2008

I made this for a bbq with several of our friends and everyone raved about it!! I love this pasta salad because you can play around with all sorts of different veggies (I added artichoke hearts - yum!) and the dressing is delicious!! I do agree with other reviews that it needs to sit over night to let all of the flavors "meddle"...it's even better on the 2nd day!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 16, 2008

I thought this salad was great!! I made it with the bow tie pasta, as that is what I had on hand. Unlike the others, I did not find the vinegar too strong. I did not change a thing except I used deli salami instead because my daughter does not like pepperoni. Thaks fjor sharing.

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LEVITICUS

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 29, 2008

Great greek salad! I added some salami too, yum!

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JanieLE

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 19, 2008

Both my husband and family loved it!

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Liz

Cooking Level: Beginning

Home Town: Gardena, California, USA

Living In: Pasadena, California, USA

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Reviewed: Oct. 19, 2008

this was awesome

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kasandra

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Reviewed: Oct. 19, 2008

Very good pasta salad.

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JADA

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

I made this as is except for using turkey pepperoni instead of the real stuff and I used tri-color rotini. After this sits in the fridge for at least 4 hours it's absolutely wonderful. Definately make a day ahead if possible.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Sep. 22, 2008

I made this the other night with my daughter and the whole family lived it. We tweeked a few things though like instead of black olives we used kalamata olives and the "colorful" macaroni. Overall this was a delicious meal and I will be making it again.

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aiya

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Reviewed: Sep. 18, 2008

This just really didn't pop with me. It was a little oily. I made it the night before and let it sit in the fridge just like some reviews said and like I usually make pasta salad but it just wasn't good. I like all of the "salad stuff" though. One thing I thought would definately make it better was using fresh herbs. If I ever make this again I will be cutting back on the oil just a little and deffinately using fresh herbs.

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Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Sep. 13, 2008

Great salad!!! You can add any spare veggies and it tastes great every time.

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JSTRINGHAM00

Living In: San Luis Obispo, California, USA

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Reviewed: Aug. 30, 2008

This is my favorite pasta salad recipe. Everyone I have shared this dish with loves it. I use multi colored rotini pasta for extra color and omit the mushrooms to better suit my family's likes. Thanks for sharing!

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BLUEJENS234

Cooking Level: Expert

Home Town: Applegate, Oregon, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Aug. 30, 2008

Excellent salad! DH loves salad but I have never been one to make it. As other reviewer suggested I cut red wine vinegar to 1/4 c and added 1/4 c white balsamic vinegar (find at Trader Joes) along with 1/2 c olive oil. Doubled the garlic and tripled the basil. (Used the frozen "cubes" from Trader Joe's) Great taste! Forgot to add the olives. Bought salami slices and sliced thinly. When you initially toss it almost looked like too much olive/vinegar sauce but after you let it sit overnight and the veggies soak it in it was perfect and excellent in taste. This is a keeper!

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SWIMYFISH

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Reviewed: Aug. 24, 2008

awesome! i didn't add the sausage b/c i wanted this to be side dish to greek stuffed chicken. super good - big hit!

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meseasoning

Cooking Level: Beginning

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Reviewed: Aug. 23, 2008

Very good. My husband loved it. The only change I made was using turkey pepperoni. Even better after it sits overnight so the flavors can blend.

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PHOTOGIRL09

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Reviewed: Aug. 17, 2008

The ratio of ingredients was a little weak, and I have no clue why someone would put boring black olives into a greek dish, you need greek olives! Overall, very good, thank you for ingredient ideas to add together for a dressing. :)

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CJo

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Reviewed: Aug. 6, 2008

I give this recipe 5 stars with a few changes... I use Tri-color rotini because it looks spectacular, feta cheese, Pepperoni, garbanzo beans, sliced olives, grape tomatoes and fresh brocolli. I omit the mushrooms, peppers and onions. Second, I double the dressing, because the pasta soaks up so much of it!. The vinegar has a very strong presence in this recipe. I think I might try the recommendation of 1/2 red wine and 1/2 white balsamic vinegar to see if that tones it down just a bit. You definitely want to let it sit overnight- the flavors develop fantastically, otherwise this salad is sort of blah.

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