Reviewed: Oct. 3, 2011

Didn't broil the vegetables - sautéed instead. Used black olives, a white onion & forgot the oregano. DELICIOUS! Makes a huge salad. Way more than 6 servings - probably closer to 10-12.

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Reviewer:

Daymon

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Reviewed: Jul. 4, 2011

I made this for the 4th of July and it was a big hit! My hubby loved it. The only thing I changed was I did not have any rice vinegar so I used red wine vinegar. Will definitely make again.

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Reviewer:

mjacks

Reviewed: Jul. 2, 2011

Wonderful summer salad! I followed the recipe exactly and everyone ate it and asked for seconds and the recipe! I think next time I will add some marinated artichoke hearts. The broiling of the zucchin and yellow pepper really brings out the flavor.

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Reviewer:

alice

Reviewed: Jun. 26, 2011

This was AMAZING! I had to OMIT the yellow bellpepper b/c for some reason i thought I read "yellow summer squash" so that was put in its place and it was divine. The dressing is really what makes this the BEST! SHRIMP: I doubled the dressing and threw about 1/2 cups worth over the shrimp before stir-frying. So the shrimp are nice and flavorful like the dressing.

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5 users found this review helpful

Reviewer:

FACSTeacher

Cooking Level: Expert

Home Town: New Iberia, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Jun. 8, 2011

Great salad!! I took this to a family reunion and it got great reviews. We made it without the shrimp and it was still great.

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Reviewer:

bwentzloff

Cooking Level: Intermediate

Reviewed: May 23, 2011

I only made the dressing, and it was one of the best salad dressings I have ever had. I served it over lettuce, grape tomatoes, mushrooms, red onion, feta cheese, and green olives. I will never use bottled dressing again after eating this...hubby loved it too and he doesn't usually eat salad. Thanks for a very tasty dressing...my search for the perfect Greek dressing is finally over.

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Reviewer:

KEDDY1221

Reviewed: Apr. 25, 2011

Great recipe! Since I'm on a low-carb thing, I omitted the pasta and added some blanched green beans instead (I've found that green and wax beans make a great pasta substitute!). I only had a bag of frozen raw shrimp, so I marinated the shrimp in a little olive oil, lemon, cumin and garlic for about 30 minutes, then grilled them on my electric grill along with the bell pepper, onion and zucchini. The dressing was perfect, and the flavor combination was just yummy. Thanks for sharing this one!

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Reviewer:

sanna_maki

Cooking Level: Expert

Home Town: Harrison, Michigan, USA

Reviewed: Aug. 30, 2010

Great for a crowd! Not as good for a family meal. I would cut the recipe in half for our family of four.

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Reviewer:

Alethea

Reviewed: Aug. 7, 2010

I kept scratching my head when I saw that was supposed to take grilled veggies and throw them in a cold pasta salad. I could just see how mushy they would get. So, getting creative and knowing the types of food Greek food usually consists of, I modified the recipe to put in fresh cut cucumbers and omit the grilled veggies. I also used Wish Bone Romano Basil dressing. I hated the dressing that is called to go with this recipe. It was not appealing at all. I took this to a potluck and everyone enjoyed it!!

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