Reviewed: Sep. 7, 2009

Good salad, but not superb. I did like it though. I doubled the olives and used katamala. I also halfed the amount of olive oil/vinegar and used red wine vinegar. I also added pine nuts to the salad, which were very good. It was a crowd pleaser for sure! Mmmmm

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ASPIRING RAE

Home Town: North Pole, Alaska, USA

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Reviewed: Sep. 2, 2009

By end of summer, my husband was not enthused about pasta or potato salad. He agreed this one sounded different for our planned picnic. We all really liked it. Since I left the small amount of leftovers at my son's house, I ended up making more for my husband, two days later. The lemon juice really gives it a fresh taste, I think. I was wondering if anyone had comments on using dry tortellinis. I used frozen tortellinis (19 0z)and followed the recipe otherwise as written.

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Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: Aug. 11, 2009

1/2 of this dressing is plenty to cover the salad. I thought the dressing would be too much, but I made the full amount in case the dressing absorbed into the pasta and there was no flavor (I marinated overnight). NO need to worry about that! The dressing still packs a punch even after sitting with the salad ingredients for a while. Bf liked it a lot, so I just made another batch tonight with the rest of the dressing but put in chickpeas, mushrooms, and tomato for his dinner tomorrow. Pretty versatile, but I'd definitely recommend halving the dressing. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 30, 2009

This is very good recipe. Thanks for sharing it. I made a couple of modifications. I did not add the mint nor the hot pepper sauce and used white balsamic vinegar. I also used a red onion, which I think is great in salads.

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Raeden's Mom

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

This recipe is sooooo yummy! I thought at first the dressing would be too much, but as it cooled in the fridge the cheeses and noodles soaked alot of it up! I altered the recipe by switching the green pepper with a yellow one, using only half of an onion, fresh garlic and half of a lemon's worth juice. I also doubled the feta (yummmm)!

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allison grayce

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Reviewed: Sep. 25, 2008

this salad is so delish! i made it on fourth of july pretty much following the directions fully. it was such a hit, that i got asked to make it months later for another party. I used red wine vinegar, sweet onions, and kalamata onions. i added grated carrots. and next time i think i might use roasted red peppers instead of the red pepper and increase the green one for crunch. i love all the fresh flavours that the herbs give it. fresh are the best.

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Amanda

Cooking Level: Beginning

Home Town: Robbinsville, New Jersey, USA

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Reviewed: Aug. 30, 2008

This was amazing it was so fun and easy to make and everyone loved it - it was gone in one day! The only thing i did different was add a lot more feta cheese, parmesan and black olives than requested and I added mozzarella cheese to it as well. It was absolutely delicious.

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jessica

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Reviewed: Aug. 8, 2008

I have made this recipe numerous times and it's always a hit. I usually add blanched asparagus as it's one of my favorite veggies and omit the feta chz to keep it a bit on the lighter side.

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N.Gupta

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

This recipe blew us away. My husband raved and raved over it. I did alter it a bit. I added grilled chicken. I also added cucumber and omitted the green pepper. I used green onions and replaced the parsley with cilantro. Because the type of vinegar wasn't specified, I went with balsamic. Also I did not chill it for at least 4 hours and instead served it as soon as I finished preparing it. Thank you for this one! It will be served over and over in our house.

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SNOWGARDENER

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Watertown, New York, USA

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Reviewed: May 26, 2008

This recipe is kickin'. It has become a family favorite - and I have a pretty picky family! I've made this many times, and my main tip is to add a little more olive oil (half vinegar half OO is too acidic in my opinion). Aside from this, I usually add a dash of sugar, more hot sauce and double the herbs. This is a crowd pleaser for sure! Fun too, as you can really go wild with what you throw in, as others have mentioned.

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 6, 2008

We didn't care for this salad. I think it was that the dressing was just to tart. I will make a version of this again, just not with the dressing it calls for. I used red wine vinegar against my better judgement, but I'm not so sure a different vinegar would have saved the dressing part of this recipe.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 5, 2008

This was awesome salad. I made it for the food day at work and everybody loved it. Especially ladies!! It is not the creamy dressing so it is better for you and that was plus!!!! Now everybody told me to make this salad everytime we have a food day. :-)

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Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

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Reviewed: Feb. 29, 2008

This was a great salad. I made several changes but the best one was using red roasted peppers from a jar. It added lots of flavor. I also used a yellow pepper, tri-colored tortellini, sweet onion, no mint, and only 1 T of lemmon juice. It was a hit.

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: Feb. 27, 2008

Very good! I left out some of the things I don't like (olives) or didn't have (mint, feta), used dry seasonings (didn't have fresh parsley), and added more veggies (shredded carrot, broccoli, etc). Served it at a family gathering, and everyone loved it...even the kids who hate all veggies!

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JenP

Cooking Level: Intermediate

Living In: Englewood, New Jersey, USA

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Reviewed: Jan. 9, 2008

I've made this multiple times and loved it! I stop at the salad bar to get the veggies at the store and have thrown in broccoli, peas, peppers, and olives. Saves a lot of work!

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STAR912

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 20, 2007

Good, but not fantastic. I wanted a 1 dish meal, so I added chicken breast. When I tasted the end result I needed more flavors, so I added sundried tomatoes, capers, rosemary and more hot sauce (a dash isn't enough). Will make again, but it didn't blow me away.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 10, 2007

A keeper! I prepared this a day in advance so the flavors were really intense and wonderful. The other night I had served Seared Ancho Pepper Chicken (from this site) and since I some leftover I added the slices to this salad. A great combination if I do say so myself!! Will be making both of these again and again. Both of these can be prepared way in advance of company. Thanks so much submitters.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Sep. 17, 2007

This is a wonderful salad with great flavor. I didnt put in the olives and added artichokes instead and it was fantastic! I didnt have time either to let it set for 4 hours. Only 1 1/2 and it was still great!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Sep. 5, 2007

The best tortellini salad I have ever made! I didn't have fresh basil, so I substituted dried. I also chopped all of the veggies rather than slicing them. I used red wine vinegar... it was delicious!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 23, 2007

Prepared recipe exactly as written except for adding a little sugar to 'balance' out the vinegar. Brought it to a dinner of 11 people - got nothing but praise including their asking for the recipe. Even the kids liked it. VERY good pasta salad!

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