Reviewed: Oct. 27, 2009

I have made this twice for parties and it was devoured both times. One thing, always serve it warm. Everyone mentioned how they liked that it was not cold. Also I added about twice as much spinach and olives, delicious!

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AudreyK

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Reviewed: May 16, 2009

I thought it sounded really go but it was just ok. lacked zing.

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KarenS

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Reviewed: Dec. 25, 2008

I used orzo instead of pasta. and spinach instead of arugula. Even better the next day!!

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PICKLES00

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

Very good salad. My husband did not care for the feta but I loved it. I am making again this week.

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feetner

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Reviewed: Aug. 27, 2008

This is now my favorite salad! I used only one red bell pepper and used zucchini instead of squash. I didn't use as much sun-dried tomatoes as it called for and added fresh tomatoes to it. I used spinach instead of arugula and about half the amount of pasta. It is a great salad to be creative with and use up those veggies. It was best warm but good cold too.

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marty

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Reviewed: Aug. 26, 2008

This was easy and fabulous! Thank you!

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lisa

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Reviewed: Aug. 14, 2008

What I love about this recipe is that it's so versatile, such a great base recipe to tweak with. You can put in whatever veggies you want and vary amounts and it will still be good. I added olives and mushrooms, omitted the red bell pepper, subbed cherry tomatoes for the sundried, and parmesan for the feta. I almost felt it was ever so slightly lacking in some respect but I can't quite put my finger on it. I think I would add more eggplant next time because that was the best part, and less bell pepper. I'll definitely make it again and play around with it. I served it hot and it was a great healthy meal, with fabulous leftovers. It's wonderful to make a whole bunch of for dinner and eat throughout the week for lunch.

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: Jul. 13, 2008

I can't believe I never rated this receipe! Well, I have been making it for a few years and I always get requested to make this dish and give out the receipe too. I add more veggies than stated including a few zuchini. I roast until the edges are browned. I add extra balsamic vinegar and you can really use any kind of tube pasta you like. Toss all the ingredients and then I add cubed feta cheese. Next time I will try adding some roasted red onion! This receipe is excellent and makes a large portion. Leftovers make for a wonderful lunch.

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: May 3, 2008

This was one of the most diverse flavored salads I've tried. The tastes just complimented each other so well. It was delicious...I had two servings myself!! :-)

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Najat

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Jan. 24, 2008

Roasting the veggies is very important for this dish. We added some sliced red onion as well. Thumbs up!

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Aug. 20, 2007

Very tasty. I left out the eggplant (just because I don't care for it), added the garlic to the veggies before I roasted them, and used tricolor pasta. I also added 1/2 red onion to the roasted veggies. Will definitely make again.

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deesnyder

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

Fabulous. I needed to bake the vegetables longer to brown and somewhat carmelize them. I doubled the feta (personal preference); used dried basil as there was none in the 3 stores I visited. My family loves this.

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CALIFORNIADREAMIN

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Reviewed: May 25, 2007

I used moistened sun-dried tomatoes because they're fat free and I didn't have to boil them. I also halved the garlic and found it garlicy enough. I even forgot the yellow squash and it was still a delicious dinner!

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Katie

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Reviewed: May 19, 2007

Yummy, my husband even loved this and he's picky. He doesn't like peppers, so I subtituded with a zucchini, but did not change anything else. Really good.

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Marj

Cooking Level: Intermediate

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Reviewed: May 9, 2007

Excellent recipe. I subbed spinach for the arugula, used oil-packed sundried tomatoes (drained) because that's what I happened to have on hand, a little less oil than it called for and 1 T garlic (minced from a jar). Loved it and will make it again.

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Andrea

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Reviewed: May 6, 2007

Love this recipe!! Hve made it several times and have varied the vegetables and added calamata olives and capers too! Fantastic!

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Jennie A

Cooking Level: Professional

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 15, 2007

I didn't use all of the oil...seemed a bit much for me. I only used 1 tbsp to roast the veggies in and 3 tbsp for the pasta. I used fresh tomatoes instewad of sun-dried and it was AWESOME!!!! So much flavor!

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Renee Crabtree

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Reviewed: Nov. 6, 2006

Absolutely to die for! Rave reviews from my friends who couldn't stop eating it till they made themselves sick!

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peacefulady

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Oct. 23, 2006

This was the first recipe that I made from this site. Modified it a little to satisfy my "meat & potatoes" husband. I omitted the arugula & added grilled chicken strips. I also topped the pasta with a few black olives for presentation. Very good!

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gztg44

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2006

excellent. I like it the best served warm. IT was ok cold but I think the flavors blend better when it is warm. I subsituted grated asiago for the feta and it tasted great.

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jynx

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Greek Pasta Salad with Roasted Vegetables and Feta

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