Reviewed: Oct. 4, 2009

This was very good. I gave it 4 stars because I changed the recipie a bit and baked it in the oven. I made up until it said to chill it. I baked it in the oven for an hour or so. If you bake it, I reccomend using motzerela cheese because the feta didn't melt well and was rubbery. But over all, it was a great dish and eazy to make, as I am very young.

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Kiddy Cooker

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

I have made this recipe twice now. I make my own Italian dressing, but the rest I pretty much followed. My kids usually start the protest as soon as they see the green stuff, but they gobbled this up before remembering to ask what the "green stuff" was. We really love this recipe and we don't mind the wilty spinach the next day, it's still yum!

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anharelva

Cooking Level: Expert

Living In: Cookstown, Ontario, Canada

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Reviewed: Sep. 11, 2009

This was really good. It is a very versatile recipe where you could add anything you like in a pasta salad. I used penne pasta. I decreased the salad dressing to 1/2 cup to reduce the fat. It was still excellent. I used Ken's Italian Dressing with Romano cheese. I recommend adding the spinach just before serving to prevent wilting. Next time I will add some boiled eggs. I did add a jar of pimientos for color. Yum!

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LITTLEFATCAT

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Reviewed: Sep. 6, 2009

I love this salad! My family wasn't as enthusiastic, but maybe it was too heavy on the cheese. I put in the full 5oz. block of feta and it was a little much. I also followed a reviewer's advice and added artichoke hearts. I'll be making this again (with the right amount of feta).

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ktek

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Reviewed: Aug. 26, 2009

I made this dish for a work food day and it went fast! The only changes I made was that I added tomatoes and omitted the minced garlic. I've already been sending out copies of the recipe to my coworkers. Very yummy!

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bethkes4317

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Reviewed: Aug. 19, 2009

This was wonderful... everyone loved it. I used 5 ounces of feta cheese and only had garlic powder on hand, those are my only changes. So much better than the too saucey one at the deli. Would be great with chicken added to it.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This has become a family favorite. My husband and three small boys eat it without complaint! I recently made it for a Birthday party, and everyone loved it. I always use more feta, less onion, and add a red or yellow bell, and sometimes chicken. It tastes great as posted, but if you want to tweak the dressing try using half a lemon and add a heaping Tablespoon of Balsamic vinegar along with 1 teaspoon of sugar.

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NinaS

Cooking Level: Expert

Living In: Corvallis, Oregon, USA

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Reviewed: Aug. 11, 2009

This is a fabulous salad. I followed the recipe exactly and used Ken's Italian dressing as suggested, though I could not find Ken's Italian with Parmesan. I added some fresh Parmesan instead. It is a very refreshing salad with a great flavors. Love the garlic. I had seven of my grown children visiting me on Sunday. I asked each to take a taste. To my amazement, one bite went to two and then the dishes came out. That's impressive for my group.

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Mary

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Reviewed: Jul. 18, 2009

I've made this pasta salad many times to rave reviews. its the perfect unique salad to bring to a BBQ. I add sun-dried tomatoes and use a bit more feta than the recipe calls for. For a main dish, I add cooked chicken. However you make its great!

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LKMendel

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Reviewed: Jul. 8, 2009

This is the BEST recipe - all my friends love it and I take it everywhere and they all ask me for the recipe - My bowl always goes home empty!

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Janice

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Reviewed: Jul. 6, 2009

I will make this again and again. it was the best pasta salad I ever made.

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Linny

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Reviewed: Jun. 2, 2009

A different option for pasta or green salad. I used 6-8oz of flavored feta, 6oz of the black olives diced real small and used a parm olive oil dressing. I didnt think the salad stood up real well the next day, even after adding more dressing. Thought the spinch got soggy.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: May 30, 2009

I have been making this for years. It always receives rave reviews.

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robynhamilton77

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Reviewed: May 11, 2009

Absolutely delish! My subs: 9 oz of regular-size spinach, plain feta (couldn't find the flavored), 1/2 red onion, 6 oz can black olives sliced in half, 4 tsp lemon juice. As a side, this can easily serve 12, we had about half left over after serving 7. Will be making this next weekend for my wedding reception.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: May 9, 2009

My first review! This salad is amazing! I use Rotini pasta but that is personal preference. I also used Ken's Italian and Romano dressing is what I used. What an AWESOME recipe!

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Celia

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Reviewed: Feb. 19, 2009

This was great! The sauce was awesome...my kids even ate it!

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HisJess

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Reviewed: Feb. 1, 2009

This recipe was wooonderful! I made 24 servings and left a little bowl for my husband. The salad went quicker than anything else and my husband asked me to make it again after he inhaled his bowl! This is an excellent way to get some serious nutrients into your diet!

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Lookin2Cook4GoodLookin

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Reviewed: Oct. 14, 2008

I gave this 3 stars, not because it wasn't good, but because it wasn't anything special. It was a salad - nothing exceptional, just a salad. And personally to my taste, had WAY too much salad dressing on it. Not good enough to make again, not even tweaked.

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