Reviewed: Aug. 30, 2007

Very, very good. Makes alot and keeps well in the fridge for a quick munchy. As per my own family's tastebuds, I cut back the Red Wine vinegar to just a 1/4 cup. Also added an approx. cup of chopped fresh spinach, some seeded and chopped cucumber, and some minced garlic. Usually only buy this kind of salad pre-made at the store... So it's nice to now know how to make it ourselves which makes it even better. Thank you for posting this recipe. A keeper for us for sure!

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culinarycurious

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Reviewed: Aug. 29, 2007

This was really good...I'll definitely be making it again. I did tweak a little...I used fresh garlic, chopped a large tomato, onion powder, reduced the vinegar, added a little more olive oil, and omitted the sausage...used cucumbers and olives instead. Oh, and a little more feta than what was called for...we like the feta.

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capicu

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Reviewed: Aug. 16, 2007

Excellent! Works as a side or as a whole meal. The recipe makes a lot of salad, though, so next time I'm going to cut the servings in half. Thanks for the great recipe!

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Aug. 14, 2007

I make this recipe frequently. This is a wonderful salad to make for dinner at home, or for a pot luck. I did modify the recipe a bit though. I choose to omit the pepperoni and the pasta. I added a cucumber (peeled, seeded and sliced). Delicious!

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LEAH NICOLLE

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 12, 2007

This was great...especially the dressing! I doubled it, and left out the basil, but it was fantastic. I used rotini pasta, left out the pepperoni, and added fresh baby spinach for some extra color and vitamins. Great light supper on a hot summer night. Delicious!!!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 10, 2007

I thought it was very good. It was a little stronger (the red wine vinegar taste) then i would have normally like it, but none the less, I would make it again. I added some cucumbers, left out the tomatoes. I added also some red onions and substituted the black olives for calamata olives. Everyone loved it! Thanks!

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Eric

Cooking Level: Expert

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Reviewed: Aug. 8, 2007

This is very good. I used 1 clove fresh garlic instead of garlic powder, white balsamic vinegar and left out the peperoni as not used in greek salads.

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Alexandra S.

Cooking Level: Expert

Living In: Athens, Attica, Greece

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Reviewed: Aug. 1, 2007

This was really good. The flavors just melt together making it very flavorful & robust. I used Rotini in place of elbow macaroni. Served this with Moussaka from this site along with homemade pita chips with galic & olive oil hummus

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2007

Excellent. I made this for my son's birthday party and everyone loved it and my sister in law even asked me to make it for her son's birthday party next week. The only change I made after reading other reviews was to put less vinegar and I'm glad I did. Will use this recipe againa and again. Thanks!

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MARINIO

Cooking Level: Expert

Living In: Oakland Gardens, New York, USA

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Reviewed: Jul. 11, 2007

This was alright but instead of red wine vinegar, I used white, I also used chopped cucumber,green and red peppers, red onion and fresh chopped garlic. I also didn't use the mushrooms.

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Ali1842

Cooking Level: Intermediate

Home Town: Muskoka, Ontario, Canada

Living In: Gold Coast, Queensland, Australia

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Reviewed: Jul. 2, 2007

Loved it! The only changes I made were garden corkscrew pasta and green olives instead of black. I started with half of the vinegar and gradually added more to suit our tastes. Will definitely be making again!

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pslee

Cooking Level: Expert

Living In: Pikeville, Kentucky, USA

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Reviewed: Jun. 26, 2007

This is a OK dish. Not a lot of flavor and I could really taste the oil in the dressing and nothing else. We ate it for a side one night and had lots of leftovers that I threw away. Will not make again.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Jun. 18, 2007

Fantastic! I made this for my husbands birthday party (double batch) and it was gone well before the party was over and everyone was asking for more. A couple of minor changes... I substituted cucumbers for the mushrooms, used a mix of green, red and yellow peppers, used rice vinegar and half red wine vinegar, left out the pepperoni and added more feta(I love it!). Thanks for such a great recipe! I am already getting the ingredients to make again.

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Anna S

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Reviewed: Jun. 18, 2007

I was not crazy about this dressing. It had too much vinegar. I don't think I'll make it again.

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cscott

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Reviewed: Jun. 13, 2007

Maybe I'm just a bad cook, but my pasta salad didn't taste that good.

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Suzy K

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Reviewed: Jun. 8, 2007

I thought this was fantastic! I sent some home with a friend to Canada and his wife loved it too!! It's much better the next day when the tastes can meld together. I used a pound of tri-colored rotini so mine wasn't soggy at all, left out the mushrooms and onions and added artichoke hearts. This is a keeper!

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JENNG315

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Reviewed: Jun. 5, 2007

I cut the vinegar to 1/3 cup and since I didn't have mushrooms and I like more pasta in my pasta salad used 5 cups whole grain pasta. I rated the recipe based on the 1/2 cup of vinegar which would have been too much, in my opinion.

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KALICEC

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Reviewed: Jun. 4, 2007

This salad was amazing! I made this for a ladies Bridal Shower and I got so many compliments!! The salad disappeared even though I tripled the recipe! I added zuchinni and left out the meat. The salad tastes even better the next day! Thank you!!

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JANELLEMP

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Reviewed: Jun. 2, 2007

Great recipe; wonderful on a summer day. The second time I made it I left out the tomatoes. Without them, I think the salad tastes better. I also added chopped cucumber. Next time I mak this, I might try adding marinated sun-dried tomatoes instead of the cherry tomatoes. The salad definitely is best the next day. The flavors really meld overnight.

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Rachel

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Reviewed: May 23, 2007

Yum...I don't think you could mess this one up. This was my first pasta salad and it turned out great. I made a few substitutions to suite my own tastes. I used about 2 cloves of minced garlic instead of garlic powder (I'm a fan.) I didn't have any oregano so I skipped that one. I substituted shallots for the green onions just because we like them better as well as green olives for the black ones. I omitted the pepperoni as I don't like it. I didn't measure any of the veggies and it turned out great. Thanks for helping make my first attempt at a pasta salad extremely successful. I will make this one again often.

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Leslie

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