Recipe by KELLY KARINSHAK
"This is my favorite pasta dish that is very flavorful and full of color."
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red wine vinegar
1 1/2 teaspoons
1 1/2 teaspoons
dried basil leaves
1 1/2 teaspoons
halved cherry tomatoes
crumbled feta cheese
chopped green onions
1 (4 ounce) can
chopped black olives
I really enjoyed this. I had a family member over for dinner who didn't like mushrooms, so I left them out and used diced cucumber instead. I also chopped kalamata olives. I tried cutting back on the oil, because it looked like a lot, but I would use the full amount next time I make it. It might also benefit from using a little lemon juice in place of some of the vinegar, but all around really good as is. Thanks Kelly.
Basic salad recipe. Not a keeper though...see Greek Pasta Salad I which is also on allrecipes. It is a more flavourful version of this recipe. Exactly the same except with more tasty stuff in it.
Very good base recipe. I read some of the other reviews and followed what they did. I made this for a corporate luncheon for 40 people. I substituted a few things. I used cheese tortelini, red onions instead of green onions, added some green peppers and reduced the amount of mushrooms and used pitted kalamata olives instead of canned black olives. It got rave reviews. People were scooping it into paper cups to take home. Definitely one to make again and try more variations.
I was out of red wine vinegar, so I subbed in balsamic and my guests loved it!
I run a small catering business with my sister, and we've used this recipe twice now - both times we rec'd rave reviews. The only thing I do differently is use fresh spices as opposed to dried - really kicks up the flavor!
Ok, so I changed this recipe so much that it barely looks like the original. But I had to review it because I got such great ideas from the recipe and the other reviewers. I added just about everything I could find in my fridge: artichoke hearts, sun-dried tomatoes, olives, pepperoni, pepperoncini peppers, cucumber, red onion, diced pimentos, and a few shreds of leftover carrot. With all the additions, it made the biggest batch of pasta salad I have ever seen, but I have no doubt that we will finish it in a few days. I did stick with just 8 oz of pasta and that was enough for my huge batch. And I only added 1/3 c each of red wine vinegar and EVOO. I probably could add a touch more vinegar, but overall this is awesome! I can't get enough of this salad!
I didn't have time to make up the desssing, so instead I just used Kraft Greek With Fetta and Oregano dressing. Really tasty. Added a bunch of chopped garlic as well as a little red onion, a yellow pepper, and a cubed cucumber. Really any combo of fresh crip veggies would go though probably.
This was fabulous! The seasonings work well together; this is so much better than any pasta salad I've ever made. The only things I changed were to reduce the amount of vinegar and oil to 1/4 cup each and the seasonings to 1 tsp each. Otherwise it makes too much dressing. Also, I don't like mushrooms so I used cucumber and orange bell pepper instead. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Pasta Salad III
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 132
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