Reviewed: Jul. 20, 2009

i made this pasta for a shower, found it to be extreeeeemly bland. i would make it again but with a lot of different ingredients added.

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vickie

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Reviewed: Jul. 8, 2009

Great recipe base.I did double all ingredients except the pasta. I used olive oil and kalamata olives in place of vegetable oil and black olives - if using kalamata olives be careful about adding more salt. Kalamat olive are much more salty than black olives. I also added some Greek oregano,red wine vinegar and halved cherry tomatoes.I broiled chicken breasts that had marinated in Greek dressing and sliced them to add to this salad. This salad was great and of course, even better the next day. Thanks Sara!

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B ELSON

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Reviewed: Jun. 16, 2009

This was a very good dressing. I made the Absolutely Fabulous Greek/House Dressing instead of the dressing in this recipe. Served at my daughter's graduation party. Everyone loved it and the adults in attendance wanted the recipe. I also added Feta cheese.

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Julie

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Reviewed: Mar. 7, 2009

super Yummy! Definately good with feta!

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Jamie

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Reviewed: Jan. 24, 2009

Absolutely delicious. I suggest tripling the spices and using more lemon juice. This is a very versatile recipe--I added feta cheese, shredded chicken, and a bag of frozen veggies. I will try adding shrimp next time!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 21, 2009

The picture looks as if there should be Feta cheese in this recipe. I would definitely add it! And Kalamata olives!! Yummy!

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ovenmitt2

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Madison, Ohio, USA

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Reviewed: Jan. 18, 2009

I thought this was a very good salad, with some changes to the dressing. Personally I omitted the olives, not an olive fan. I used rotini pasta (14.5oz box) instead of the penne and used a small Walla Walla onion. The changes I made to the dressing was to add 1/3 cup seasoned rice vinegar, 2 tbsp fresh lemon juice, a little over 1/2 tsp salt and 1 tsp crushed garlic, 1 1/2 tsp sweet basil and some generous shakes of parsley. I would highly recommend letting it marinate overnight before eating it to allow the flavors to blend better (I made it last night and it tasted way better this afternoon). I also added a little crumbled goat cheese to my bowl and a few more shakes of rice vinegar after serving myself. Might need to up the vinegar a little more next time. With all those changes it was excellent.

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musicaldragon

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Newport, Oregon, USA

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Reviewed: Nov. 14, 2008

I make this pasta salad every time we have a large party (which is often) or a potluck. It is a welcome change to pasta salad, and it is usually completely gone by the end of the evening. I also use olive oil, fresh minced garlic and dried oregano. Then sprinkle the whole thing with feta cheese. Always a winner!

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Oct. 20, 2008

haven't made it yet accidentally reviewed the wrong one

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Laura

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

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Reviewed: Aug. 13, 2008

I really liked this -- and my kids liked it too. I used tri color rotini and added chunks of feta. It is very light tasting and would certainly suit a big BBQ or potluck event. Will definately make this again. Thanks for the recipe.

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hubster

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

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Reviewed: Jul. 26, 2008

Not very flavorful.

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sunshinenewday

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Reviewed: May 12, 2008

Good...but needed some help. I halved the recipe, but once I tasted it, I decided to add an extra 1/8c olive oil, 1/8c red wine vinegar, fresh ground black pepepr and 4 cloves of crushed garlic. That was the extra kick it needed. It was fantastic with those additions.

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Kim

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

This was really good. I did add feta cheese. Great summer salad.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Mar. 16, 2008

Great fast and easy recipe. I added the Feta, two extra tomatos and also a little bit of Bernsteins Garlic/Italian dressing with a bit of garlic powder for that needed kick. Still good the way it is, I just wanted it sharper and I love tomatos!!

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hilrum

Cooking Level: Beginning

Living In: Fresno, California, USA

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Reviewed: Jan. 13, 2008

I used fresh basil and then I sprinkled feta cheese on it before serving. Also I used some fresh garlic a red pepper. It was FANTASTIC

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STORMI_O

Cooking Level: Expert

Home Town: Winterset, Iowa, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Oct. 22, 2007

Loved this! I combined this recipe with the Greek Chicken Pasta recipe also on this site. I left out the cucumber since I was serving the dish hot and didn't think that they would hold up or taste right. I also added chopped artichoke hearts... boyfriend and everyone at work raved over it! Fantastic!

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 9, 2007

This is a nice pasta salad but it tasted a little bit bland to me so I had to modify it a little bit to suit my taste: extra lemon juice, a little more salt, some sliced pepperoncini and some garlic, tomato Feta cheese.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Aug. 20, 2007

A couple notes- The recipe says it serves 8, however if you are cooking for a large gathering with other food items (burgers and the like), it actually serves about 16-20 people. I doubled the recipe for about 30 people, and still had plenty left over. When making the dressing, add the dry ingredients (salt & pepper) directly to the pasta salad. Because they were heavy, they fell to the bottom of the vinaigrette mixture and could not be poured out completely into the pasta. I did what another suggested and used olive oil and red wine vinegar, and also added Feta cheese. I also used fresh basil. Next time I will try scallions instead of sweet onions. Overall, it got good reviews. This recipe is definitely a keeper. Thanks!

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