This recipe was fantastic. It was very simple to make--less than half an hour from prep to putting it on the table. The pasta salad was light and fresh tasting, a nice change from all the heavy winter foods. It would be great on its own for a light lunch, or paired as a side dish for dinner. I chopped a 6 oz package of fresh, pre-washed spinach, and it didn't take long and the flavor and texture were great. Also, as for the half an onion--I had a pretty large red onion and chopped just a touch more than half. I personally LOVE onion, but it was still too much. Be really careful of how much you add, because too much is overpowering. Try using a small onion. I used a smaller portion of tri-color fusilli (corkscrew) pasta. I cut back on the olive oil because it's so fattening. Also, I thought the balsamic vinegar should be used sparingly. It adds a nice flavor, but I would recommend going with a little less until you taste it and see how you like it, then cautiously adding more. I liked the suggestion of using some sun dried tomatoes in this dish and the fact that you can play around with different flavors in the feta. I'll use those tips myself the next time I make this dish!
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