Reviewed: Nov. 15, 2008

needs more of something I can't figure it out and I really want to figure it out because now I have a huge bowl of pasta and sauce that I don't like.

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Jen

Cooking Level: Expert

Home Town: Harbor Springs, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Sep. 7, 2008

I was not very impressed with this recipe. It had a nice flavor but I ended up with way more pasta then sauce (even used less pasta then called for!) probably won't make again.

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Liz

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Reviewed: Jun. 29, 2008

This is one of our favorite recipes we have found on this site. I omit the jalapeno peppers, use a mexican blend cheese instead of the cheddar and add diced chicken. I toss everything together in a lasagna pan and bake it. The red wine and kalamata olives really make this recipe delicious.

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ICOOK4FUN

Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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Reviewed: Dec. 9, 2007

This came out pretty well. I added way more feta than was recommended though--I also added most of the feta with the pasta, when I tossed it all in the sauce. I also added some toasted pine nuts at that point because I had them on hand--they added nice flavor and crunch.

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Katie

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Reviewed: Feb. 21, 2006

I thought this was okay as a side dish, but the kids thought it was boring. I think it needed more sauce and maybe some extra seasonings.

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Rebecca V

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Ontario, Canada

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Reviewed: Feb. 20, 2006

I really enjoyed this pasta dish and my husband said it was awesome. Based on outher reviews that it lacked flavor, I added roasted red peppers and sun dried tomatoes. I also used vegetable rotini because that's what I had on hand. In case my guests wanted more cheese, I put some grated romano cheese on the table (which some guests used). What's great about the dish is the unique combination of flavors without the usual feeling of heaviness you find with other pasta dishes.

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 20, 2006

I doubled this recipe to make for a large group. It was fine, but nothing special. Feta is not a melting cheese and cheddar melts greasy. More kalamata olives and cheese would have made this more tasty and more of a true "melt". Otherwise, it was just a standard pasta dish with tomatoes.

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TMoore

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 20, 2004

Good, but needs a little more flavor. Perhaps more cheese, tomatoes & olives would do the trick.

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CAIRA01

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Reviewed: Nov. 8, 2004

I was a little wary of this recipe, as it seemed like a strange, fancy casserole. I'm glad my love of kalamata olives and feta cheese won out. This was fabulous - definitely a keeper. And I agree with the earlier poster who reccomended extra cheese - can you ever have enough cheese, anyway?

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WEIRDMUSIC657

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Sep. 26, 2004

Wonderful meal! Next time use I would use 3/4 of the pasta.

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JOJOMO

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 26, 2004

I love feta and kalamata olives. The flavors combined with the other ingredients were fantastic. Thanks Cindy.

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STACYDAIL

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Reviewed: Apr. 17, 2004

This dish was fantastic! I wouldn't change a thing. The kalamata olives are what really makes this dish so I wouldn't recommend substituting them, unless you really dislike them. Be sure to fine chop them so they are well distributed throughout the dish. I would say this dish feeds closer to 8 - 10 people. Thanks for a wonderful recipe, Cindy!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 29, 2003

I love Feta cheese and really wanted to try it in a recipe. Not only that, but I have a Vegetarian roomate, so I was excited about this recipe and it was fantastic! It's like a cooked pasta salad. I substituted black olives for the Kalamata olives since they aren't my thing, and to make it more mild, excluded the peppers. It was a great dinner and very light and filling. I think next time I'll add more cheese though, because I think at least a cup of cheddar and Feta should top it, and a hint of Parmesean.

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SYRENREI

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Reviewed: Apr. 14, 2003

Great-serve with Greek salad-

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 5, 2002

Delicious, quick and easy

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SWIMMERVI

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Reviewed: Apr. 5, 2002

This recipe was delicious. The wine gave it a wonderful flavor but I think it could be left out. My husband who is a very fussy eater also asked me to make it again. Great recipe!

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