The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 26, 2009
I did make this the night before. I added some additional Red wine vinegar. About another tablespoon and 1/2 teaspoon salt. I also added a cucumber. I did not add the pepperoni and feta cheese until I was about ready to serve it. We had out of town guest and they loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 26, 2009
Yummy! Easy to make and tastes wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 28, 2009
Great. Try it with cheese tortellini
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Home Town: Grand Rapids, Minnesota, USA
Living In: Greenville, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 28, 2009
Delicious salad!I didn't change a thing in it. Lovely!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 8, 2009
Next time I will ease up on the red wine vinager!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 10, 2008
i swapped cucumbers for the mushrooms and cut the oil/vinegar down to 1/4 cup each. very easy and delicious. i served it with crusty bread. it made about 4 servings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 30, 2008
Wow - this was an incredible salad! I doubled the batch and it fed us for ages. The dressing was especially tasty since it didn't fade as the salad stayed in the fridge. (Usually, pasta salad seems to absorb the dressing overnight.) I added big chunks of cucumbers and extra tomatoes. Next time, I plan to get the good olives at the deli rather than using canned olives. They really are tastier. Thanks to the original poster for this awesome recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 14, 2008
I did not care for the taste.maybe I put alot more Feta cheese!! I won't make it anymore.
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Cooking Level: Expert

Living In: Culver City, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 25, 2008
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.
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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 4.4 star rating.
Reviewed: Feb. 28, 2008
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!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 12, 2008
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!
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Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 29, 2008
I found this to be very good, however the the Red Wine vinager was too much. I doubt I will make this again.
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 5, 2008
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.
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Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 14, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 18, 2007
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.
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Kev

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 1, 2007
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!
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 29, 2007
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
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Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 9, 2007
I really didn't care for this dish, and neither did my husband. It was dry and bland.
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Cooking Level: Beginning

Home Town: Jefferson, Georgia, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 5, 2007
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 1, 2007
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.
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Cooking Level: Intermediate

Home Town: Roselle Park, New Jersey, USA
Living In: Glendale, Arizona, USA

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