Reviewed: Jun. 22, 2001

I made my own italian vinagrette and used plain feta cheese, but added oven-dried tomatoes. Can you say YUMMY!

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GOLFBOOTY

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Reviewed: Jul. 5, 2000

Was a last minute addition to my 4th of July spread and it was a BIG Hit! Very tasty and easy.

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GBERTOLOZZI

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Reviewed: Apr. 24, 2000

This was an excellent accompaniment to our Easter meal of oven roasted lamb with lemon-pepper seasoning! I modified the recipe somewhat by using 16 oz of pasta, 1 small can of sliced black olives, and 4 oz of tomato-basil feta cheese. This is a recipe that is sure to become a family favorite and will be wonderful for summer barbecues and potlucks since it can be made ahead of time and looks so pretty and tastes great!!

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