Reviewed: Sep. 11, 2005

Loved it - so good for any occasion. Barely used any Olive Oil - and put the juice of 1 lemon and the balsamic vinegar. Love this also with baby Roma tomatoes, or cherry tomatoes!

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ameliab

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Reviewed: Aug. 20, 2005

Love this.....has a lot of flavor. I added a fresh habenero to this because we like things spicy.

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GOTITANS

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Reviewed: Aug. 16, 2005

Very good recipe. I added a little fresh squeezed lemon to the mix. It was a hit at the bbg I went to.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 8, 2005

Very easy to make! I added a clove of minced garlic as suggested by an earlier review. A huge hit for our picnic in the park.

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Aug. 2, 2005

This is a really good recipe. I served it as a side with leg of lamb. I didn't have pine nuts, so I diced up some artichoke hearts instead (just the bottoms). I also had some fresh basil on hand that I wanted to use up so I used it instead of the dried.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 17, 2005

By mistake, I used whole baby spinach. The taste and texture was still great. The one is definately a keeper.

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SERRCA

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Jul. 15, 2005

We really liked this. It is a refreshing summer salad and something a little different. The only changes I made were to add a few minced garlic cloves and a little salt. Yummy.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2005

Super! I used fresh basil but otherwise followed the recipe. Easy and beautiful appearance with the red onion and spinach colors. Only thing I will change next time is some minced garlic.

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OU JEN

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jul. 5, 2005

I made this for a party and it was a huge hit. Only thing I changed was that I substituted fresh lemon juice for the balsamic vinegar, and used a bit less olive oil.

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HUGCOOKE

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Reviewed: Jun. 27, 2005

Easy, delicious. Received many recipe requests.

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ILANAGK

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Reviewed: Jun. 17, 2005

This was eaten enthusiastically by the people at a pot luck dinner. Because of time constraints I had to make it the day before. I thought it would allow the flavors to blend, but I wouldn't recommend it since the pasta, cheese and onion all absorbed the dressing and turned brownish from the balsamic vinegar. But it tasted great and the appearance didn't stop anyone from eating it!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 16, 2005

Very good... used a different pasta than orzo because I wanted a bigger-sized pasta. Also added halved grape tomatoes and some dried cranberries. Great summer side... or add grilled chicken for a main dish!

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OUMARIE

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Reviewed: Jun. 15, 2005

Great way to use orzo pasta! I thought the feta was a little overwhelming; next time I would halve it...but I'm not much of a cheese person. Also tried adding chopped sun-dried tomatoes, which helped even out the flavor a bit for me.

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: Jun. 14, 2005

Easy and delicious - wouldn't change a thing!

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BJOHNSONB

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Reviewed: Jun. 8, 2005

This makes a LOT - we ate it for days. Even halfing the recipe would be plenty for a family. It was very easy and like others I added halfed cherry tomatos for color. **Use "good" olive oil and feta as that will dictate the taste. (I used cheap olive oil the first time - ick!) After taking it to a party no one said much about it but I give it 4 stars because as a vegetarian I really liked it.

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Tina

Cooking Level: Intermediate

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Reviewed: May 15, 2005

Fantastic!! Perfect meld of flavors. I did add some nice chopped tomato for a bit more color and added toasted pine nuts just before serving and it was just wonderful! Thanks for the delicious recipe!

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Noelle

Cooking Level: Expert

Home Town: Reading, Massachusetts, USA

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Reviewed: May 3, 2005

Great salad, I added salt and sun-dried tomatoes. I also thought it was better after it sat about 30 minutes. It tastes alot like a salad at Marcaroni Grill served with sole. Thanks for the recipe,,, will make again

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SHERS54

Living In: Dallas, Texas, USA

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Reviewed: Mar. 22, 2005

This salad is delicious and my whole family loves it. I keep it in my favorite recipe file.

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JimRiverLady

Cooking Level: Intermediate

Home Town: Scotland, South Dakota, USA

Living In: Mission Hill, South Dakota, USA

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Reviewed: Jan. 30, 2005

This is an excellent base recipe. I added chopped artichoke hearts, sliced olives, fresh basil, and halved grape tomatoes. I second the folks that mentioned the huge amount this recipe makes -- I'll halve this recipe next time and it'll still last me a week of lunches.

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 22, 2004

Oh, was this GOOD!! I made it for a baseball playoffs potluck and everybody took seconds, if not thirds. I took someone's advice and added cherry tomatoes for a splash of color. Definitely goanna make this regularly!

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