I did not care for the taste.maybe I put alot more Feta cheese!! I won't make it anymore.

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.

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!

Amazing salad! It's definitely one you can cater to your own personal tastes - I used balsamic vinegar, cut down on the oil and vinegar to 1/4 c. each, used artichoke hearts, and omitted the mushrooms because I don't like them raw. It turned out fabulous!

I found this to be very good, however the the Red Wine vinager was too much. I doubt I will make this again.

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.

mmmm...this salad is delicious. My only reccomendation...do not put the mushrooms in the bowl before the other ingredients. They will absorb the red wine vinegar.

I am relatively new to cooking but after preparing this simple salad I am keen to learn more recipes. The salad was easy to make, I actually made a few changes - I used Red Onion instead of Green and I also changed the mushroom to cucumber as I am not too keen on raw mushrooms. As soon as I added the red wine vinegar, olive oil and spices it was a magical infusion and a delight to the senses. Such an easy salad to prepare - but it impresses the socks off people when I take it to someone's place to go with dinner. Great especially for Hot Weather.

This recipe is definitely a good "jumping off point." I made the following changes: 1/4 c each olive oil and vinegar (which was PLENTY!); only 1 tsp each of garlic powder, basil, and oregano (was still pretty garlicky); no mushrooms (I don't like raw mushrooms); 1 vine-ripened tomato (instead of cherry tomatoes); 1/2 c sliced olives from my grocer's olive / antipasto bar (half seeded kalamata, half garlic green olives); added 1 green bell pepper and 1 lg marinated artichoke heart (also from the antipasto bar), both chopped. I also used 4 oz reduced-fat feta (whether it was 3/4 cup or not, I don't know...). Oh man was this awesome!! It was such a great, filling - but light meal after my evening workout! I will definitely make this again!

This pasta salad is SO GOOD! Even my husband likes it, and he picky. The salad is good if you follow the directions but I really like a lot of flavor so I added a little move olive oil & vinegar, extra tomatoes & bell pepper...I might add a little red onion the next time I make it. Probably next week!! :) It is better the second and third day! Makes a great fast lunch! THANKS SO MUCH!!! ~Jill

Easy and loved by everyone I forced it upon, even my husband. I use tomato basil feta cheese and always add more than the 15 cherry tomatoes. The husband likes to top it with grated parmesan/romano.

I really didn't care for this dish, and neither did my husband. It was dry and bland.

We really enjoyed this pasta salad. I used red bell pepper instead of tomato because my family doesn't like tomato. I also added a little extra olive oil just before serving to make it a little moister. We will make this again!

This is a great recipe! I was able to chop the veggies while the pasta was cooking. I also added cooked chopped shrimp and substituted greek olives for the black olives. This is a very easy summer-time dish.

Very easy and very delicious and impressive looking!!! Can't beat that combination. I followed the directions exactly except that I used only half of the mushrooms. A definite keeper. Thank you for the recipe!!

This was a great recipe, although a did tweak it a bit. I left out the mushrooms & added artichoke hearts & roasted red peppers. I used a 1/2 cup of Girards Greek Feta Vinegarette Dressing instead of the oil & vinegar. I didnt have to add any salt or any of the seasonings that way. I also chopped a little bit of red onion & garlic and added it as well. It tasted great, but even better the next day!