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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Reviewed: Aug. 11, 2006

Wow! This tastes like something from a really upscale deli. It's fabulous. I hardly changed a thing, other than skipping the arugula. It does require some degree of work, but is very much worth it.

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CAROLANA

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Reviewed: Jul. 12, 2006

This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I substituted baby spinach. I added extra basil because I love it. I only had the oil packed sundried tomatoes so I used them and just omitted using the reserved liquid and I didn't miss it at all. I love this salad and I think it's even better cold the next day.

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creativequisine

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Reviewed: Jun. 25, 2006

I really love this recipe. It's delicous!! I have made it many times for a sidedish for BBQ's or just for the maindish with some garlic bread and a glass of (red) vino. I leave out the arugula leaves, when I make a big bowl for me and my fiancé for lunches during the week the leaves get soggy and welted.

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Jun. 19, 2006

I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN.

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NETTIE

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Reviewed: Jun. 12, 2006

Absolutely delicious!! I added extra feta cheese, because I love that stuff!! I don't think the sun dried tomatoes are really needed...but I had some, so I used them....Everything blended so well together...I will be making this again :) Thanks for a great recipe!

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: May 22, 2006

I tried this for a potluck last weekend and people kept going back for seconds. I did not add any arugala and made a few minor changes such as 1/2 cup balsamic vinegar, 1 T. fresh lemon juice, 1 t. ground oregano. Thank for a successful pot luck. I will make this again.

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geli

Cooking Level: Professional

Home Town: Davenport, Iowa, USA

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Reviewed: May 9, 2006

Brought this to a party as a barbecue sidedish and everyone said they loved it. For my own personal taste, next time I will reduce the amount of pasta, so the ratio of vegetables to pasta is more like 50/50.

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aCookInLaQuintaCA

Home Town: Saint Petersburg, Florida, USA

Living In: La Quinta, California, USA

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Reviewed: Apr. 20, 2006

Delicious! My husband and I loved this dish, it was excellent and very easy to make. I didn't have arugula so I used spinach and it was great. Very very tasty. Will be a regular dish in our home.

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MARINIO

Cooking Level: Expert

Living In: Oakland Gardens, New York, USA

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Reviewed: Jan. 26, 2006

I lived on this for three days...it is amazing! I substituted spinach for arugula (although I don't care for either). It was really good. I had it first warm and it was awesome. Then I divided it into tupperware and ate it cold for lunch the next several days. It's a really good, filling travel food - I took a 2 1/2 hour road trip and was picking at it the entire time. Not really a fingerfood, but I made it such. Loved it and will definitely make it again.

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Leah

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Reviewed: Jan. 2, 2006

I fixed this on Christmas Day for a family get together, but I couldn't find fresh basil leaves nor the arugula. So I substituded the arugula and basil leaves with fresh mixed baby lettuce greens. The finished product didn't look very good, but wow was it tasty! My whole family were falling over each other for seconds. And now my wife and kids are asking me to prepare it again for our New Years get together. It's it hit! Thank you so much for this great recipe. I'm substituting the arugula and fresh basil leaves today with fresh spinich leaves which I believe will be tasty. Will follow up comment if that doesn't work out.

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PEKINGCHUCK

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Reviewed: Aug. 15, 2005

this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great

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12 users found this review helpful

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coolgrandma

Cooking Level: Expert

Home Town: Whitman, Massachusetts, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: May 22, 2005

I just wasn't impressed. It did inspire me to try some new combos--I kept thinking things like, "parmesan, not feta. Add some mushrooms, roast the garlic, lots more greens, olives!" But it just screamed out for so many changes. I didn't find a cohesive taste, the veggies were soggy the next day, and the feta just seemed terribly misplaced.

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Reviewed: May 18, 2005

This recipe was wonderful! I made it purposefully to serve it cold the next day and it turned out great. The basil and spinach (which I used instead of the arugula) wilted a little, but it still tasted great. I added a little more tomatoes and didn't use the full amount of oil (I used grapeseed oil instead of olive oil). I also used orange bell peppers instead of yellow for some more color. This recipe went over well at a picnic and I plan to use it again and again!

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COXY101

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Reviewed: May 12, 2005

Very good! Thankyou for sharing

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CLAIRTEE3

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Apr. 11, 2005

Man, I couldn't pass this recipe up after I read all the raving reviews! I love it, too! I altered the ingredient list somewhat to reflect my own tastes/budget, substituting spinach for the arugula, green pepper for yellow, etc... I thought 4 tbsp of olive oil was a little much - next time I'll only use 3. And even tho I only used about 1.5 tbsp of minced garlic, the taste overpowered the veggies - next time I'll use less. But the basic ingredients are fantastic, and the combination is much better than some I've come up with on my own. Thanks!

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MARGARETINDC

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Reviewed: Feb. 12, 2005

This recipe is a hit at my house and with coworkers. I used basil from the squeezable container and a little more balsamic vinegrette.

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COOKIE7

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Reviewed: Nov. 18, 2004

Absolutely fantastic! A myriad of colors and flavors! I served it with Flank Steak Pinwheels and a green salad including black olives, grape tomatoes, cucumbers and red onion with Absolutely Fabulous Greek/House Dressing. What a meal!

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caseymibb

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Jul. 28, 2004

This dish had an awesome flavour and was so colourful! It didnt keep very well in the fridge though.

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ILLONKA

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Reviewed: Jul. 23, 2004

This was fantastic! Pretty easy to do, and it was good hot and cold. We also used spinach due to a lack of arugula at the store. Only thing is, next time we'll use more tomatoes!

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NAVININETEEN

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Greek Pasta Salad with Roasted Vegetables and Feta

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