Reviewed: Apr. 5, 2013

Great salad, I double the amount of tomatoes for more taste and color.

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Reviewer:

RunnerElken

Reviewed: Oct. 2, 2012

Was awesome!!! Everyone loved it!

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Reviewer:

Renee

Cooking Level: Expert

Reviewed: Aug. 6, 2012

Wowza was this easy and delish! I cooked the orzo in some chicken stock that I infused with some thyme... Added another dimension of flavor.

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Reviewer:

Redheadbecca

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

Reviewed: Aug. 4, 2012

We love this "starter" recipe. It is called that because even though I rarely make changes to a recipe, this one is so user friendly. Taking this to a friends where she will add chicken or shrimp for a light summer dinner. I used what I had which was cucumbers, black olives, jarred marinaded artichokes, dried parsley, fresh dill, fresh lemon juice and a splash of white balsamic. I mixed mine while still warm so the orzo soaked up the dressing. Yum, yum.

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Reviewer:

Tadah

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Roseburg, Oregon, USA

Reviewed: Jul. 26, 2012

This is a nice light salad. Used black olives instead of green. Instead of parsley I used fresh basil. This salad makes a nice lunch or side dish.

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Jul. 22, 2012

I used canned sliced black olives and dried herbs it was yummy and light.

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Reviewer:

HOWEWASS

Home Town: Neenah, Wisconsin, USA

Living In: Broomfield, Colorado, USA

Reviewed: Jul. 12, 2012

So delicious! Love the fresh dill in it

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Reviewer:

Twitch'sMommy

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Jun. 16, 2012

This is a very refreshing great salad. I only had basil tomato feta so used that, but I'm sure it would be just as good with regular feta cheese. it would be good to take as a dish to pass also. I will make it again for sure, my husband gave it 10 stars! I didn't have enough fresh dill, my plants are young, so used dried with the fresh. I also used dried parsley and it was still good. The second time I made it I used up some fresh mozzarella that I had, it was just as good. It is so refreshing. This time I had enough fresh dill and parsley.

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Reviewer:

NORMA47

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Jackson, Wisconsin, USA

Reviewed: Apr. 5, 2012

This was really simple to make and add alternative ingredients to. I added cut up cucumbers and filled olives.

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Reviewer:

Randeezi

Reviewed: Apr. 5, 2012

I substituted the parsley with cilantro, and the feta with goat cheese, and found this to be one of the best pasta salads I've ever experienced. You need to try this!

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