The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 27, 2008
Wow!!! Very good. I added made a few changes after reading reviews.... HUGE HIT!!!
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AJ

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 25, 2008
I get rave reviews every time I make this. My family always ask me to bring this to gatherings. I few changes I made is I use bowtie pasta, add chick peas, 1/2 a red and yellow bell pepper, and 1 container of marinated artichoke hearts. I do not use mushrooms. I let it sit in the fridge for a few hours before serving so the flavors blend.
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Photo by CARI76

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 22, 2008
I really liked the flavor of this salad, great as it. I chose to use kalamata olives and probably used a bit more cheese & macaroni. Great summer salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 17, 2008
We enjoyed this pasta salad. I did use less oil and vinegar and whole wheat pasta and it was still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 14, 2008
This was a very good recipe!!! It was definitely a big hit with my whole family as I served it with a feta stuffed chicken recipe I found that really bridged the gap with the feta taste.
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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: Jun. 11, 2008
I'm giving this 5 stars as I am not a fan of pasta salad, but my guests all loved it. I made the dressing exactly as written, and adjusted the ingrediants as follows: used rotini as that's what I had on hand, added artichokes, reduced the amount of mushrooms by half, used Kalamata olives, and omited the meat. I let it marinade overnight, and then tossed it with a little extra dressing right before serving, as the pasta really absorbes it. Will definitely make again when I need to take a salad someplace.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 1, 2008
I used less than half the oil and vinegar called for. I omitted the pepperoni and mushrooms. It was very good, especially because you can make it ahead of time. I used Barilla's whole grain "Pasta Plus" and no one complained.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Mason, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 29, 2008
This was really tasty, but it definitely makes a lot. I would definitely cut the recipe down. I made this for 40 servings and I think I had at least 120. Great recipe. The dressing was awesome.
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Photo by MEGANMARIE

Cooking Level: Expert

Home Town: Schenectady, New York, USA
Living In: Franklin, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 27, 2008
This was spectacular! I thought the vinegar was just right but then I like mine tangy. What a great combo of flavors. I also subbed artichokes for mushrooms since we don't care for them. we'll make this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 25, 2008
Pasta salad is made alot at our house. This recipe is a base for me. I use tri-colored cork screw pasta and just before I drain it I add to the boiling water about 4 cups of frozen broccoli florets, just to blanche, then drain the pasta and broccoli, then rinse with cold water. I omit the mushrooms(my family is not crazy about mushrooms unless I can hide them in a sauce when they are finely chopped) and I omit red bell peppers and in its place add roasted sliced jarred roasted red peppers. I also use sliced black olives. It taste so much better if you allow it to marinate overnight. If you don't have time for that its perfectly o.k. to use bottled dressings like greek or italian. I sometimes use the fat free versions and omit the pepperoni.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 24, 2008
Finally a pasta salad that I enjoy! A great tasting salad that we now make every time we have a BBQ or other summer get-together.
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Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Torrington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 23, 2008
awesome, perfect
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 20, 2008
This recipe is great and versatile to mix & match. I used whole wheat rotini pasta, feta cheese plus quartered mozzerella balls, used roasted red pepper instead of regular, and next time will also try adding artichoke!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA
Living In: Elk River, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: May 19, 2008
Less than flavorful but easy to make. A good pasta salad it made by its dressing...this one fell short.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 18, 2008
I cheated and used Cavender's Greek Seasoning in the dressing instead of the called for seasoning. Sensational and easy!
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Photo by MRSLAURIE84

Cooking Level: Intermediate

Home Town: Linton, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 12, 2008
I doubled the recommended pasta as the vinegar flavour was way to overpowering. I made this for a party and everyone enjoyed it.
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Photo by RYANJENN

Cooking Level: Intermediate

Living In: Lachute, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 15, 2008
This recipe is delicious! I didn't have enough oregano so I used maybe half the amount, I also only had garlic salt so I minced about 5 cloves fresh garlic. And I also had some fresh basil leaves from another recipe and used that. It came out great and there wasn't even a bite left!
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Cooking Level: Expert

Home Town: Covington, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2008
Awesome pasta salad! This was my first time making it for my best friend's baby shower. My best friend didn't like it because she doesn't like "greek" tasting things, and also she is pregnant. But everyone else loved it! One girl even asked me if she could keep the rest. I left out the mushrooms and used salami instead of peperoni, and I used 3 parts olive oil and about 1.5 parts red wine vinegar. I only used a tbsp of sugar. I loved it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 26, 2008
I am updating my review! I added sausage (didn't before) and YUM! My changes were: 1) Halved the amount of dressing and used 2 vinegars: so ... 1/4 cup olive oil, 2 tbsp red wine vinegar and 2 tbsp balsamic vinegar; 2) Even though I halved the amount of oil and vinegar, I still used the listed amounts of spices; 3) Used rinsed marinated artichokes instead of mushrooms; 4) 1 1/2 roasted red peppers instead of raw; 5) 1 cup of crumbled feta; 6) Omitted the olives; 7) Added a small dash of salt and lemon juice. Wow...those seem like a lot of changes but I don't think it affected the overall essence of the dish. Definitely let it marinate overnight. BTW: This is an embellished version of Greek Pasta Salad III...stick with this one.
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Photo by DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 23, 2008
I've been looking for a great pasta recipe and this hit the mark. I left out the pepperoni for the vegetarians in the family, and added a few garlic stuffed green olives. It was super! A great addition to Easter dinner.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Ajo, Arizona, USA
Living In: Clifton, Arizona, USA

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