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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Stacy P

Cooking Level: Intermediate

Home Town: Roselle Park, New Jersey, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jun. 16, 2007

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!!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: May 16, 2007

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!

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Michelle

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Reviewed: Apr. 27, 2007

used balsamic vinager because I didn't have red wine, and the taste was a bit stong. Wasn't my favourite.

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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 22, 2007

It was missing something, and I still haven't been able to put my finger on it.

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Period of Re-Creation

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Reviewed: Oct. 19, 2006

This was so easy to make, and so good!! I followed the recipe exactly but let out the muchrooms. It even pleased my husband who is picky!

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brookealyson

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Spencer, Iowa, USA

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Reviewed: Sep. 10, 2006

This salad was a hit at a family picnic. I made it a day ahead, but didn't add the feta cheese until right before serving. Delicious!

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Sonya C

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Jul. 24, 2006

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!

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Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: May 12, 2006

This was good. My mistake was letting it sit too long in the fridge. Overnight probably is the limit.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Reviewed: Apr. 10, 2006

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.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 25, 2006

this is a GREAT recipe~~ I did not add the cherry tomatoes or the mushrooms. I did add chopped red bell-peppers though. I also switched the black olives for pitted calamata olives cut in half. I also added extra feta cheese (as this IS the best part!!).... it was WONDERFUL!!! thanks for the recipe!

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Laura Stoicescu

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Reviewed: Aug. 7, 2005

This recipe was FABULOUS! The only greek food I've ever had before was a greek salad (at an italian restaurant, of all places) and I fell in love with it. I've never attempted to make anything Greek before, and I must admit, I couldnt' even wait for it to chill before I tried it, and I *loved* it!! I will definitely make this again. I didn't cut the oil or the vinegar, as some suggested, because I used 13 oz. whole wheat rotini noodles (they're healthier than white, and you can't taste a difference!!), and I mixed my other ingredients together while the rotini was cooking. All in all, this is a great dish*. *My hubby didn't like it, but he only likes meat and potatoes, so he doesn't count, haha

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AngelAmeria

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

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Reviewed: Aug. 4, 2005

I think this is great - i use infornate olives and sliced em myself, tri colored rotini, probably more feta than recommened, slightly less oil/vineager than recommended, and sliced the onions longwise (??), and the 2nd time got it to my best liking.

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TOOCHUMPY

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Reviewed: Jul. 3, 2005

I made this for a baby shower and it was a big hit! Several people asked for the recipe. I made a double batch without mushrooms the morning of the shower and it was delicious for the afternoon party!

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COOKINJULES

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Reviewed: Jun. 27, 2005

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.

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LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

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Reviewed: Feb. 1, 2005

Great recipe! I didn't have red wine vinegar so I just added some red wine that I had sitting around, which worked very well! I also added chopped red bell peppers.

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LOVESTURKEY

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Reviewed: Dec. 20, 2004

Easy to make. Didn't bother with the olives because I hate the taste. I think the green onions were a bad idea, they added a bitterness to the salad that I didn't like. Aside from that, pretty good. Next time, I'll nix the onions. Definitely needs to stay for more than 2 hours for the mushrooms to soften and soak up the flavor. I would recommend overnight.

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NikkiC

Cooking Level: Expert

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Reviewed: Oct. 26, 2004

This is great for the starving college student because it easy to make, takes no reheating since its cold, and can be saved to eat everyday for a week! Plus, its somewhat healthy and low cal. It is strong on the vinegar, but I like vinegar, so I followed the recipe. I used half as many black olives and it still seemed like plenty. Thanks so much for this one!

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SHEKIRA

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Reviewed: Sep. 17, 2004

This is an excellent dish. I made it and everyone loved it. Few changes I made were, I cut the vinegar by half added more fetta cheese and I used fresh garlic, fresh basil salt pepper and freshly ground parmesan. Overall thanx the recipe is great

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ZLATKO MUMINOVIC

Cooking Level: Professional

Home Town: Zenica, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Living In: Bowling Green, Kentucky, USA

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Reviewed: Aug. 30, 2004

Very good pasta! I made this for a bridal shower and got many compliments. I added about 1/8 c more olive oil to counter too much red wine vinegar and used garlic salt instead of garlic powder for more taste. Will definitely use this recipe again!

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JULEE1

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Greek Pasta Salad III

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