Reviewed: Apr. 28, 2008

This is super delicious! One tip I can add, is that it really needs to be tossed in the dressing right before serving. I had it last night for dinner and it was awesome! Today, it isn't nearly as saucy or flavorful as it was last night. So, if you are making ahead, add the sauce right before serving!!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Apr. 6, 2008

Yummy! This was quite good. The dressing is very nice. I don't care for olives and tomatoes, though, so I left them out. I also added mushrooms and used green onions instead of red. Thanks for sharing!

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FleetingRoses

Cooking Level: Beginning

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Reviewed: Feb. 27, 2008

mmmmm, this is really good. Have made it several times--its good in the summer, but in the winter its great because it makes you feel like its summer. Terrific recipe!

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 12, 2008

I think it is safe to say that this is the single best recipe I have ever tried off this site. I stumbled across it in the summer, and have been making it all the time ever since. I make a few changes now and again based on what's in my fridge, and to cut the fat, but it is just an incredible salad. I make it as often as we can squeeze shrimp into the budget! If it's just for us, I mix it all together and have it in the fridge, ready to go; if it's for clients or company I assemble right before serving.

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Yummum

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Reviewed: Jan. 31, 2008

This is a great greek salad recipe...and has beome one of our picnic favorites, it travels wonderfully! I've made it with shrimp and substituted chicken and both are perfect with this dish!

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Sarah

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Reviewed: Jan. 19, 2008

Revision! Don't know what I did wrong the first time I made this, but this time around it was GREAT! I doubled the recipe and did not have enough zucchini, so I added some fresh spinach and broccoli. Delicious before even adding the dressing. Previously: "This was a very big disappointment...VERY oily and oniony, almost gloppy... " NOT this time; I appologize for the former bad review!

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Nov. 6, 2007

Followed everything as is except - substituted whole wheat penne pasta for shells (I only had the ww penne on hand) and used less oil in vinaigrette. Great recipe.

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foodie77

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 24, 2007

Like wow, it was perfect!!!!

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Sep. 11, 2007

No changes necessary. Great!

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MILLS324

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Aug. 10, 2007

This was great. I followed the recipe exactly, but did not use as much oil for the dressing. I do not think it was dry by doing that either. Everyone enjoyed it.

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jkm1019

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Reviewed: Aug. 9, 2007

This was great! I recommend grilling the veggies in the summer-it keeps the house cooler and has more flavor. I hate to admit that I made changes, but I followed other reviewers advice and made changes, and, in giving it a 5, I think it would be even better with the original ingredients. I wasn't sure if seasoned or non-seasoned rice vinegar was called for, so I went with the white wine vin. I also added some honey. Since I was out of red bell pepper, I used green. Other than that, I followed the recipe exactly and it was awesome. I think it would be good with chicken or shrimp. It was great to use homegrown veggies too. It was a nice, light (though not low-cal) meal for summer. Enjoy!

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GatewayCook

Cooking Level: Beginning

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Reviewed: Jul. 25, 2007

I was looking for something easy to mix with some pasta and shrimp, and the dressing in this is perfect! I just mixed up the dressing in a little bottle and kept it in the refrigerator to add to pasta salads the next few weeks, delicious! I can't wait to try the recipe in full with the grilled veggies.

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Carol

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Reviewed: Jul. 18, 2007

Loved the roasted veggies in this salad. I didn't have shrimp on hand, so I left it out,, but it still was VERY good. Can't wait to try with the shrimp.

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smatchi

Cooking Level: Intermediate

Home Town: Fithian, Illinois, USA

Living In: Saint John, Indiana, USA

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Reviewed: Jul. 11, 2007

This is my favorite dish to take to a potluck, special event, ect. I always get a compliment or someone asks for the recipe. It is great because, it can be a side dish or main dish if you like. Tri colored pasta gives it a nice look as well.

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luv2travel

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Reviewed: Jul. 3, 2007

this is an excellent recipe.its great for picnics and pot luck.everyone always ask for the recipe.

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DEB1127

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Reviewed: Jul. 1, 2007

Great recipe, very colorful. Grilling the veggies was a great idea. I made this for a fourth of july bbq. I too added Honey to the dressing, but no other changes.

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SHERBEAR4

Cooking Level: Intermediate

Home Town: Valencia, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Jun. 11, 2007

This salad had non-salad eaters coming back for seconds! Fantastic. I followed the recipe exactly except I left out the oregano.

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Sheri

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Reviewed: May 30, 2007

FANTASTIC! I made this to serve to guests. Having everything prepped and ready to toss made dinner so easy. It tastes fresh and fabulous and was a huge hit...even with the kids. I did substitute bowtie pasta for the shells, and didn't slice the shrimp, but otherwise kept the recipe the same. It will be a new Summer staple at our house!

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Evans, Georgia, USA

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Reviewed: May 21, 2007

Thank-you so much for this recipe! It was amazing and everyone loved it! :) I only made a couple of changes... I didn't put in any olives. I used cocktail shrimp instead of the larger ones. I also added in a little bit of honey to the vinaigrette and instead of two tablespoons of the dijon mustard, I used 1 tablespoon dijon mustard, and then 1 tablespoon of spicy mustard instead (make sure you put it in a jar or something so that you can shake it up because that's the best way to mix it!). It turned out great! :)

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Kali

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Reviewed: May 10, 2007

Good recipe. I love that it is different from the rest of the summer salads that you eat year after year. I found that there should be more veggies. Next time I make this recipe I will double the zucchini and peppers. Great for a picnic.

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ryliesmommy

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

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