Reviewed: Sep. 29, 2009

I substituted cucumber for olives and also added a bit of whipped dressing to thicken up the dressing a bit. Was tasty but seemed to be missing something. Will try a dash of balsamic next time.

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Krista

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Reviewed: Sep. 21, 2009

This was a good recipe but it seemed like it was missing something. I think I might try more veggies next time and cook the orzo a little less so it's a little more firm.

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KayNicole

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Reviewed: Sep. 16, 2009

WAAAAY too much of an overpowering dill taste. if it wasn't for that, it would've been great!

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i. heart. food.

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Reviewed: Sep. 13, 2009

I really liked this salad, it had great flavor (after chilling for at least 6 hours)It was easy to make and got rave reviews from everyone at the BBQ that I made it for. Different, easy, very delish!

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kacgrl

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Sep. 9, 2009

I enjoyed this salad, everyone else was that crazy about it. Dill was a little too strong, I think that I'll cut it back the next time.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Sep. 7, 2009

Very good side dish! Easy to make! Will use this one again! Thanks!!

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TRESAB

Cooking Level: Expert

Home Town: Martinsville, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Sep. 5, 2009

I took this to a picnic and it was gone before I knew it. It was delicious! Our family's new favorite.

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rwoodard

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Reviewed: Sep. 4, 2009

I served this at book club on salad night. Everyone loved it. I'll make this many more times.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Sep. 3, 2009

Loved it. I think it's best to make pasta salads a day ahead. This one held up fine in the fridge overnight. Love the dill and parsley. I thought it was really great. Served with Garlic Lemon grilled skewers.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 29, 2009

One of my all time favorites! Can cute back a litlte on the oil/lemon juice combo to make it a tad healthier. But just excellent as is too!!!

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ksSC13

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Reviewed: Aug. 24, 2009

We really quite enjoyed this salad and will definitely be making again. First and foremost, you have to like green olives. If you don't, pass on this recipe as the olive flavor is quite prominent. Otherwise, I followed the recipe to a tee with one exception, by adding 1 teaspoon of white sugar to the dressing. It is not noticable and cuts acidic taste back a bit.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 12, 2009

Loved it! I added some chopped onion and cucumber. Also some minced fresh parsley and lemon basil. Made it early in the day for flavors to develop. Really light and fresh!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 8, 2009

This is FABULOUS !. I left out the parsley because it tastes grassy to me. and I used Dill paste insteadof fresh because thats what I had.. It turned out great,I sprinkled a little parsley flakes over top for the heck of it.

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mehoney

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Merritt, British Columbia, Canada

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Reviewed: Jul. 22, 2009

I didn't change anything in this recipe. It's delightful exactly as it is. I agree that it is best if chilled overnight to blend the flavors. It is also nice served warm just after mixing.

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spanishdona

Cooking Level: Expert

Living In: Wappingers Falls, New York, USA

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Reviewed: Jul. 20, 2009

I loved this, served it with grilled Mahi Mahi and grilled onions. I omitted the olives, I think I will add a little more lemon juice next time. Just my preference though!

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jul. 19, 2009

Absolutely wonderful recipe. I made double this recipe for the BBQ the night before my wedding and it was gone by the end of the night (15 guests). I recommend making it the night before serving it to allow the ingredients to meld.

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Bailey

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Reviewed: Jul. 14, 2009

My wife loved this recipe!!

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arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

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Reviewed: Jul. 11, 2009

I thought this was great, unfortunately no one else in my family cared for it. Guess I won't be making this again :-(

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jul. 10, 2009

Too much dill for my tastes!

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Pam

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 5, 2009

Loved it,used half the oil as suggested, dried herbs worked fine, black olives instead of green and acini de pepe (I think that's right,tiny ball like pasta) instead of orzo making the salad look and taste unique.It was a hit.

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DELILAHNOEL

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Orzo and Tomato Salad with Feta Cheese

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