Reviewed: Mar. 13, 2008

REALLY GOOD! even my 2 year old ate it all up. A keeper in this house

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

Absolutely wonderful! I substituted macaroni elbows with tri-colored spiral pasta, and added green olives for a zesty kick. Throw in some candles, your favorite bottle of red wine and a cheese tray for a Greek dish will satisfy your craving after a long day and definitely create a wonderful romantic evening!

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DBuzz401

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Reviewed: Mar. 8, 2008

I love this recipe! I usually add grilled chicken. Marinate the chicken in Italian or Greek Dressing overnight while the pasta melds together, then grill the chicken and toss altogether. A little lemon juice is good too. I think the more you add the better it is -- cucumber, peppers, pepperoncini, kalamata olives, feta, red onion. People always ask for the recipe - guys too!

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CUTigerFan

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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Reviewed: Mar. 6, 2008

I love having cold pasta salads in the fridge to eat all week. this one is great. i always tweak recipes a little bit. this time i used canned tomatoes since i had them on hand, and balsamic vinager instead of red wine. thanks!

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Mom2Be!

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Mar. 5, 2008

Made recipe as is and it was great!

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Harmony

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 29, 2008

The best pasta recipe I've ever made! I used Barilla Plus rotini pasta which is high in protein. I also substituted sundried tomatoes for cherry tomatoes.

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CYNKUEN

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Reviewed: Feb. 18, 2008

I don't like these kinds of salads, but I made it anyway because I was serving it at a party. Well, I'm a fan of this salad now. Everything went very well together, from the oils and the spices to the tomatoes and onions. I used the elbow macaroni and it was good. I also used red onion instead of green onion. Mine unfortunately didn't have a chance to cool down in the fridge so we ate it after about an hour of making it, but it tasted fine. Next time, with several hours to chill and have the flavors come together, it will be extra delicious.

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LB

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Feb. 3, 2008

This stuff is so good you won't want to stop.

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Aubrey

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Reviewed: Jan. 29, 2008

This was an excellent salad. It is extremely high in fat and calories, so if you do not mind that, it is well worth making. As one person stated, it does make a lot, so if you are making it for 4 to 6 people I would half the recipe. Very Good

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rv8erdonna

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Jan. 15, 2008

This just the same taste of salad i used to order from a greek restaurant

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sonie k.

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Reviewed: Jan. 11, 2008

This was a typical yet good greek pasta salad to me. I used seashell pasta. I took a reviewers advice by only adding 1/4 evoo and vinegar. Added in some cucumber, yellow onion and green pepper, and no pepperoni. I served this with tossed romaine orange salad and chili lime kabobs from this site, made a very nice dinner.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

I have never liked a macaroni salad but this was totally awesome. It was the first thing gone at our friend's Christmas party. Thanks for this great recipe.

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Donna G

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Reviewed: Dec. 30, 2007

Easy and light, perfect for a summer BBQ

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: Nov. 24, 2007

Don't make this if you don't appreciate vinegar!! I also made it the night before and it was perfect the next day. Will definitely be making this again!!

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Steffunny

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 21, 2007

I get requests to make this all the time.

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aprall

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Reviewed: Nov. 8, 2007

This was not very good at all. I followed the recipe exactly. Way to much vineger.

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autumns12000

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

It lacked flavor. Our family didn't care for it. I wouldn't make this again. Sorry.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 26, 2007

***NOTE***MUST MAKE THE DAY BEFORE!!!! the flavors really need to sit an incorporate overnight in the fridge! i made it last night...seemed really bitter and too strong. TODAY is it PERFECT!!! i also added some chopped banana peppers, some parseman cheese and and probably 3 Tbl. of italian dressing! it's delicious!!!

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 23, 2007

Very good! I made it the night before and by the next day it tasted just right. I did add a bit of italian dressing in, simply because I love that flavor.

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