Reviewed: May 31, 2007

Awesome!!! Also good with chopped artichokes.

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Tammy

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

Living In: Mason City, Iowa, USA

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Reviewed: May 18, 2007

Turned out to be a tasty side at a potluck, but the texture felt a little greasy for my taste, leaving it tasting less 'fresh'. I would definitely use less oil next time.

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msp

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Reviewed: Apr. 14, 2007

So yummy!!! I made some changes to suit our tastes like sub kalamata olives, add more tomatoes, and less feta. Thanks for sharing.

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Kumara

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2007

This is addictive. I make it often just the way it is, with only the addition of salad shrimp sometimes. It is an outstanding taste!

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Nancy1

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Reviewed: Jan. 29, 2007

great- perfect leftovers with slices of grilled chicken for lunch.

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jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

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Reviewed: Jan. 16, 2007

I'm a bit sentimental cuz this is the first recipe I ever made from this site, (Dont know why I never got @ to reviewing). Sometimes I make a bowl of this just for me as a meal! I usually increase the Parsley and dill. I've also used Ricotta Salada instead of feta for a less Briney taste.

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natsmom

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2006

Not sure what I did wrong w/ this, didn't like it though..

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Nov. 18, 2006

OMG ... this was fantastic !!! I changed it up abit ... I bought a small container of cubed feta with olives marinated in oil to the orzo. I chopped green and black olives, artichoke hearts (4 tbsps), grape tomatoes and fresh parsley. I used about 1/4 cup of Kraft Signature Balsamic Vinaigrette for flavor. Rave reviews from everyone !!!

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Johnnie's Squeeze

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Aug. 1, 2006

Great taste, quick (cooking the pasta is what took the longest) and with few ingredients: a keeper in my books! I added a splash of balsamic vinegar, 1 tbsp toasted pine nuts and an extra tomato but I used less olive oil than what the recipe called for. Feel free to play with the ingredients, I'm sure artichoke hearts, arugula or even sun-dried tomatoes would do great in this.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: May 30, 2006

This was pretty tasty! I used only about half of the oil called for, used dried herbs and therefore cut the amounts in half (not doubled!!!!), and added some good splashes of balsamic vinegar - really enhances the flavor. I thought it was a bit too oily, but leftovers the next day proved that this dish is definitely one that should be refrigerated and served the day after preparing - it was so much better! Thanks for a good mix of ingredients that can be easily added to!

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Reviewer:

Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Reviewed: May 2, 2006

Nice salad for a light meal! I thought it tasted a bit too olivey (not sure if its from the green olives or olive oil), but next time I make it I will probably cut back on the olive oil. As suggested by others, I added cucumbers and used grape tomatoes, and added about 1/8 cup of balsamic vinegar. My husband, who loves olives just adored this salad!

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 29, 2006

Delicious Delicious Delicious!!! And quick and easy!! I substituted the parsley for cilantro and it was great. A quick, satisfying healthy meal, perfect for the work week.

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ItalianPrincess

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 6, 2006

This is a light refreshing salad. Its a great dish, especially if you enjoy tomatoes and feta. I recommend trying to eat it quickly as if its in the fridge for more than a couple days it starts to go bad. I used Kalamata olives and added a splash of balsamic vinegar.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 7, 2005

I gave this to my husband after I put it together to try it and see what he thought. He wouldn't give it back to me. Guess that means it's pretty good.

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LGREENE2

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Reviewed: Dec. 29, 2004

I LOVE this--I could eat it every day for lunch. I've been making it regularly for over a year and just can't get enough. This is the salad I bring to potlucks now.

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HARKEN

Home Town: Woodbury, Minnesota, USA

Living In: Wayzata, Minnesota, USA

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Reviewed: Sep. 15, 2004

This was pretty good. The dressing, if made according to the recipe, is a little bland. I added a splash of balsamic vinegar to provide more flavor. I also added extra olives and 1/2 a cucumber chopped.

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LADYTYGGER

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Reviewed: Sep. 8, 2004

This is a summertime salad that can't be beat! I brought it to a BBQ and every single person complimented it! (6 of those people were under 14 years old!) However, I made it without the green olives. That may have changed the kid's opinions, but not mine! Good recipe!

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TREFIRST

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Reviewed: Jul. 3, 2004

Nice flavor - but needed a bit of zip. I did use Kalamata olives (like them better than green). Very pretty salad.

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Apr. 29, 2004

Quick to make and very good. I used half Sicilian style green olives and half black oil cured olives. My husband said, "Yummy."

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Amanda

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Reviewed: Apr. 10, 2004

Wow! Excellent. The taste is amazing and the dish looks so good too. Everything a five star dish should be. I let this chill in the fridge for a few hours to let the flavors combine before serving. I added a splash of balsamic vinegar and it really enhanced the dish. Definitely a dish you could serve to company. I will make this again!

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