Most helpful positive review
I'm so glad I waited to review this until the day after I made it. I tried it after chilling it for a couple of hours and wasn't too thrilled with it. I just made a bowl now, after it being in the fridge overnight and wow! It isn't dry at all and the flavors have really mingled and developed! I followed other's suggestions and used half balsamic vinegar instead of all red wine vinegar. I also used rotini pasta, regular tomatoes, portobello mushrooms, red and green bell peppers, and a small purple onion. I left out the pepperoni just because I didn't have any, but next time I'll definately add it. As good as it tastes, if you do use balsamic, be warned that the pasta and feta will look brownish. I think someone else mentioned this, but if you're making for company, you might want to use white balsamic vinegar. This is soooo good, thank you for the great recipe!Read More
Most helpful critical review
I am updating my review! I added sausage (didn't before) and YUM! My changes were: 1) Halved the amount of dressing and used 2 vinegars: so ... 1/4 cup olive oil, 2 tbsp red wine vinegar and 2 tbsp balsamic vinegar; 2) Even though I halved the amount of oil and vinegar, I still used the listed amounts of spices; 3) Used rinsed marinated artichokes instead of mushrooms; 4) 1 1/2 roasted red peppers instead of raw; 5) 1 cup of crumbled feta; 6) Omitted the olives; 7) Added a small dash of salt and lemon juice. Wow...those seem like a lot of changes but I don't think it affected the overall essence of the dish. Definitely let it marinate overnight. BTW: This is an embellished version of Greek Pasta Salad III...stick with this one.Read More
I'm so glad I waited to review this until the day after I made it. I tried it after chilling it for a couple of hours and wasn't too thrilled with it. I just made a bowl now, after it being in the fridge overnight and wow! It isn't dry at all and the flavors have really mingled and developed! I followed other's suggestions and used half balsamic vinegar instead of all red wine vinegar. I also used rotini pasta, regular tomatoes, portobello mushrooms, red and green bell peppers, and a small purple onion. I left out the pepperoni just because I didn't have any, but next time I'll definately add it. As good as it tastes, if you do use balsamic, be warned that the pasta and feta will look brownish. I think someone else mentioned this, but if you're making for company, you might want to use white balsamic vinegar. This is soooo good, thank you for the great recipe!
This is the best pasta salad ever; however, the vinegar/oil ratio is a little strong for me. I recommend that you start with approx. 1/4 cup of vinegar (you can adjust and add more if you like) using half red wine vinegar and half balsamic as suggested by other reviews. I substitute 1 can artichoke hearts-not marinated-for the mushrooms. I also used diced red and yellow peppers for extra color and sliced olives. I prefer red onions instead of green onions and use tomato basil feta cheese and bowtie pasta. Yummy and beautiful 5 star salad!
My sister-in-law made this for Mother's Day lunch and it was incredible! I think she said she scaled the recipe for 16 servings, but it still went perfectly. Some of the modifications she made was using a mix of yellow, red and green bell peppers for color. She also added some artichokes and replaced the cherry tomatos with sun dried tomatoes. And she cut the amount of mushrooms by half. But the taste was amazing. Note: if you don't like vinegrette type dressings, then you will not like this salad because the vinegar taste really comes through. (Which is what gives this pasta a great kick and Greek flavor!) I love it! Recipe is a keeper!
I am updating my review! I added sausage (didn't before) and YUM! My changes were: 1) Halved the amount of dressing and used 2 vinegars: so ... 1/4 cup olive oil, 2 tbsp red wine vinegar and 2 tbsp balsamic vinegar; 2) Even though I halved the amount of oil and vinegar, I still used the listed amounts of spices; 3) Used rinsed marinated artichokes instead of mushrooms; 4) 1 1/2 roasted red peppers instead of raw; 5) 1 cup of crumbled feta; 6) Omitted the olives; 7) Added a small dash of salt and lemon juice. Wow...those seem like a lot of changes but I don't think it affected the overall essence of the dish. Definitely let it marinate overnight. BTW: This is an embellished version of Greek Pasta Salad III...stick with this one.
Great pasta salad! The first time I made it was for a block party, and after tasting it, my husband wanted me to make something else to take so he could have this all for himself. I got quite a few raves at the party with it. I used rigatoni pasta, left out the pepperoni, and thought there was plenty enough dressing as it is. Make it a day ahead as called for, though.
I substituted sliced zucchini, cut in half, for the mushrooms & omitted the olives & pepperoni, due to family personal preferences. I may serve the pepperoni on the side, next time for those who'd like to add it. I also took the advice of some reviewers to save some of the dressing to add just before serving so the pasta wouldn't be too dry. Another hint is to take the dish out ahead of time as the olive oil solidifies in the fridge.
I really liked this pasta salad. I left out the sausage and added red onions and parmasean cheese. I used the absolutely fabulous dressing (from this site) and I think that it was the dressing that set this salad apart.
Everyone loved this recipe. Make sure to make the night ahead so the flavors have time to meld. Using pepperoni isn't necessary--it almost seemed like too much meat and the vegetarians in our group couldn't enjoy it then. Next time we may add some artichokes.
I modified this recipe to serve 8, and it would have served 12-14 easily. It is a delicious recipe. I thought the dressing was great,the basil and oregano, yum, yum. I used presliced turkey pepperoni slices and cut them into thin strips. Everyone, my neighbor, who popped over when I was making it, my husband, who managed to seek some too,and all of my co-workers, 12+, loved it. It is definitely a keeper.
This is a wonderful recipe! I made it for a 4th of July BBQ, and it went fast! I subsitituted the elbow pasta for rotini instead. The only thing I would do different is leave a little dressing left over to toss right before serving. I would definitely make this again!
I used rotini pasta (as in the photo) and left out the mushrooms. I used red, yellow, and orange bell peppers for added color. I almost made myself sick, I couldn't stop eating it! My vegetarian daughter loved it...she just picked out the pepperoni.
Yummy! Yummy! I loved this dish! I did make a few changes, however. I roasted the red peppers, I replaced the mushrooms with chopped artichoke hearts and I replaced the pepperoni with cubed grilled chicken breasts. I also made sure that I mixed the halved cherry tomatoes in, while the pasta and chicken were still hot. It softened them just enough and really brought out their flavor. I love vinegar and I found the amount used to be just right. I will be making this again and again.
A little trick for making pasta salad that doesn't soak up all the dressing. After cooking your pasta, add olive oil and lemon juice and refrigerate overnight. It doesn't take much, just a tablespoon of each for a pound of pasta. I think I learned that from this site.
Great, easy recipe that I whipped up in no time! I heated up the vinagrette in microwave for 30-60 seconds so that the sugar dissolved into the mixture. I also used Apple Cidar vinegar and regular White Vinegar instead of Red Wine Vinegar (I didn't have it) and it was delicious! Definitely have it sit in fridge for AT LEAST 2 hours for the flavours to really soak into the pasta. It gets better the longer it is kept in fridge (if you can make a day ahead, that would work, but I tend to like having crisp veg, not soggy, so it's really a toss up...
Wonderful! I added a splash of fresh lemon juice and it took away the edge of the red wine vinegar zing. a note to RALWATTAR - you didn't make this recipe!! You omited things and used a completely different dressing! - Please people don't remark on recipes (good or bad) if you didn't follow it!
Perfect - use half red wine vinegar and half balsamic!
This was very well liked by everyone at our recent barbecue party. I doubled the salad, but tripled the dressing because I expected to need to add more after chilling the salad overnight - and did use the remainder. I sub'd salami for pepperoni, and used grape tomatoes. Different pastas work well, too - try rotini or rigatoni.
---READ--- This recipe is great, it has a great flavor, however there are things you should do before making this Pasta Salad, keep in mind FRESH INGREDIENTS are ALWAYS best, so buy fresh Basil and oregano, add a good teaspoon of minced fresh garlic as well, and then add a lesser amount of garlic powder, it gives it a really fresh taste. I added less vinegar and less olive oil (Note, try Extra virgin Olive oil) and then mixed. When you buy the noodles for this rather than making them yourself, buy a better quality, the cheaper brands tend to break apart, stick and sometimes get mushy when you mix it together. Paying a little extra for better quality ingredients will pay off, I first made this with using the higher priced ingredients, then with the cheaper, and using better ingredients really paid off, so if you really want to wow people, pay a little extra. Also, I added a bit extra Feta cheese to mine, since I love lots of feta, but make it to your liking.
The vinegar and oil ratio were not in proper balance and the mushrooms became mushy.
Delicious - we made this is bulk for a wedding and it was great. Especially good that you can make ahead and it doesn't dry out.
Fantastic! I made this for my husbands birthday party (double batch) and it was gone well before the party was over and everyone was asking for more. A couple of minor changes... I substituted cucumbers for the mushrooms, used a mix of green, red and yellow peppers, used rice vinegar and half red wine vinegar, left out the pepperoni and added more feta(I love it!). Thanks for such a great recipe! I am already getting the ingredients to make again.
This was great yet had to make a few modifications. Added the balsamic as others suggested. Used Kalmata olives instead of just black and a few green ones. I like black olives yet, thought this would go better. I also added a whole cup of feta with basil flavor just well cause I like cheese. Same reason I added some little pieces of swiss cheese too. I used rigatoni tri color. Did not use mushrooms. I kept feeling something was missing, so I added some fresh grated 3 cheese parmesean before serving. Delicious! Even people I didn't think would like it at the cookout where it was served asked to take home leftovers. This does make quite a bit for a small party. Thanks so much for the recipe and with a little adaptation really worked for me. I would definitely let it marinate for at least 24 hrs before all the flavors really come together.
This is amazing AS WRITTEN! Amounts are right on and the red wine vinegar is superb. Don't change a thing.
I've made this salad several times and every time it has delivered. I usually make more than 2.5 cups macaroni, but for a whole pound of pasta I've found that it's best to 1.5x the sauce and vegetables.
It's sitting in the fridge now marinating, tasted great before even getting it into the fridge. It makes a LOT! I didn't use mushrooms (fungus hater in the house) used a 12oz jar of artichoke hearts & used a half balsamic half red wine mix as others suggested. Used the multi colored rotini noodles, very colorful. I used a 2 qt bowl and barely had room to stir so start out w/something bigger. Also put it in the fridge w/a tight fitting lid on it so I can go flip it over a few times today while it's marinating. Can't wait for dinner now :)
This is THE best pasta salad I have ever made or eaten! I used baby bella mushrooms, grape tomatoes, and half balsamic/half red wine vinegars, and red onion instead of green. It was outstanding. I made double the recipe for six people and there was none left. I was asked to make it again the following weekend for another party. YUM!!!
Yummy! I am not a red wine vinegar fan, so used white balsamic vinegar. Awesome pasta salad! This is a keeper..
Our grocery store sells a Greek pasta salad that we love, but it's $5.99 a pound. We were having a party and I wasn't eager to break the bank for a salad. I found this recipe and it seemed similar to the one at the grocery store. My husband kept telling me not to be disappointed if it didn't come out as good. We were surprised that it came out even better than the one at the store! I won't be buying it pre-made again! I made a few little changes: I used 1/4 cup of the vinegar, I used mini penne pasta, I omitted the mushrooms (we don't like them raw) and the pepperoni (just didn't want meat in it), I used a small jar of roasted peppers (it just seemed like a better fit) and I used sliced olives. It seems like a lot of changes but I don't think any of them are so drastic that they changed the flavor of the original recipe. I highly recommend this as a great alternative to the usual macaroni salad/potato salad/cole slaw choices.
Wonderful pasta salad!! I also added some marinated artichoke hearts, used red onion instead of green, used both pepporoni and salami, 1/2 red wine vineagar and 1/2 balsamic vineagar. We took this camping Memorial weekend, and it was excellent! The longer it marinates, the better it gets! Thanks for sharing!!!
Excellent flavor. Here is how I altered it to make it an even bigger hit: Replaced mushrooms with Sun Dried Tomato, Used Calamata Olives instead of regular black olives, used garlic and herb feta rather than plain feta. My advice is to mix the cherry tomatoes last so that they don't bleed into the pasta salad and turn it pink. I made mine in advance and just put the tomatoes on top, and when the guests arrived I gently mixed them in.
I honestly can't say enough good things about this. I took this to a BBQ for 4th of July and there were 6 other pasta salads...I expected to take home a mostly full bowl of mine. It was gone within the hour before the others had hardly even been touched. Even my husband, who doesn't have a very adventurous palate, loved this. I did the oil/vinegar/spices/pasta in the exact recommended amounts. Everything else, I just kind of eyeballed...when it looked like I had added enough, I quit throwing it in the bowl. Very delicious and attractive pasta salad!
Loved this recipe. Did as the other reviewers suggested and cut down on the oil and did the balsamic vinegar/red wine mixture. It tasted great. I didn't let it sit overnight, since I was tired the night before, but I kept stirring it every few hours and so by dinner time, it was well saturated and full of flavour. I did use the MUSHROOMS and they tasted great. Only thing I omitted was the onion, since me and the boy don't care for them. Also added green olives along with the black. It added a nice twang to the taste. Will definitely use this recipe again!
I give this recipe 5 stars with a few changes... I use Tri-color rotini because it looks spectacular, feta cheese, Pepperoni, garbanzo beans, sliced olives, grape tomatoes and fresh brocolli. I omit the mushrooms, peppers and onions. Second, I double the dressing, because the pasta soaks up so much of it!. The vinegar has a very strong presence in this recipe. I think I might try the recommendation of 1/2 red wine and 1/2 white balsamic vinegar to see if that tones it down just a bit. You definitely want to let it sit overnight- the flavors develop fantastically, otherwise this salad is sort of blah.
I don't like these kinds of salads, but I made it anyway because I was serving it at a party. Well, I'm a fan of this salad now. Everything went very well together, from the oils and the spices to the tomatoes and onions. I used the elbow macaroni and it was good. I also used red onion instead of green onion. Mine unfortunately didn't have a chance to cool down in the fridge so we ate it after about an hour of making it, but it tasted fine. Next time, with several hours to chill and have the flavors come together, it will be extra delicious.
This is very good. I used 1 clove fresh garlic instead of garlic powder, white balsamic vinegar and left out the peperoni as not used in greek salads.
I thought this was very good. I made it for a family get together. Nice alternative to the standard pasta salad. I saved some dressing to toss on right before serving as had been suggested. I also added marinated artichoke hearts.
As per other reviews, I only used 1/4 cup of vinegar (1/2 red wine, 1/2 balsamic). I didn't have all of the veggies on hand so I just used what I had (mushrooms and grape tomatoes). Substituted the black olives for a handful of kalamata olives. Next time I would use red onion instead of green since it would compliment the other ingredients better. Since I used whole-wheat pasta, the colour of the balsamic vinegar didn't have any affect and actually gave the mushrooms a nice deeper colour (as if they'd been cooked). Make this at least 24 hours prior to when you plan to eat it or the flavours won't have had enough time to fully develop.
I really enjoyed this recipe. I did add a cucumber to empty out my frig. I used jumbo olives, not so great. I would used smaller olives or greek olive instead. My husband and I liked it, however, the kids not so much.
Like Rob, we're making this as our community cook-along on our forum. I used tri color corkscrew pasta, added English cucumber, red onion as well as the green, garlic and herb feta cheese and cider vinegar instead of the red. My girls gave this an immediate 5 stars, had it for lunch today and the whole pound I made is gone! That's quite the compliment and thank you so much for a delicious and very refreshing summer pasta salad recipe!
This was wonderful, and by using a fortified pasta w/ omega 3s I felt so good putting it on the table. My husband avoided the pasta salad as predicted until I dropped the hint that it contained pepperoni. He was then interested because he loves anything with cholesterol, and after two bites announced he liked it... after two bowls I figured he loved it. I used kalamata olives for a truly mediterranean experience plus a good extra virgin oil, my feta cheese was the basil/sun dried tomato variety. Good stuff. Thanks a lot.
This was so popular at my last party it was gone before I could get some!
Others seemed to like this more than myself. I would omit the meat next time.
I made this for a 4th of July picnic, but made a few changes. I used tri-color orzo (plain, spinach, and sundried tomato flavor) instead of macaroni. I used roasted red pepper instead of raw. I added quartered artichoke hearts and cucumber. I also used the recipe for "Absolutely Fabulous Dressing" from this site as another reviewer mentioned. The finished product was fantastic. I made enough for about 25-30 people and every bite was eaten. Definitely will make again!
great recipe, i blanch broccoli in the pasta water just a few minutes before the pasta is done. i also opt out on the mushrooms and use tri colored pasta, i also add a little celery.
I made this exactly as written, no changes. It's a great pasta salad recipe, I've been looking for a great vinegar based salad forever now, and I am so glad I finally found one. I did not have a problem with the vinegar being too strong, I thought everything was just right. Don't leave out the feta, its a great touch.
This was absolutely fantastic- I will be making this weekly to take to work for lunch. I pretty much followed the recipe, except I left out the mushrooms and just eye-balled the oil and vinegar. Even better after a few days in the fridge.
This is delicious and I took it to a 4th of July get together and recieved many compliments. I will make this several times over the hot summer months for years to come. I made it for a crowd and here are the changes: dressing: 1 cup of olive oil, 1/4 c each of white balsamic and red wine vinegar, 1 1/2 t black pepper, 5 cloves of crushed garlic, 3 T each of fresh basil and oregano, 1 pkg splenda and blend in mini food processor. 16 oz good Itailian Fusuli 2 can of artichoke hearts cut in 4ths, omit the mushrooms 1 cup of chopped hot banana peppers 1 large package or 2 pints of grape tomatoes halved 1 green, yellow, and orange pepper sliced into bite sized peices 2 4 oz packages of feta cheese with sundried tomatoes and basil 1/2 cup chopped red onion instead of green onion 1/2 cup halved calamato olives 1/4 pound pepporoni and hard salami each It takes almost 90 minutes to make it but is worth it and makes great leftovers.
I used the Absolutely Fabulous Dressing others mentioned (from this site) but I used all fresh herbs, left out the mushrooms and tomatoes, and used tri-colored pasta (see photo), red onions, a yellow pepper and a jar of roasted red peppers. It was good but next time I'll use more dressing and add cucumbers - it dried out after sitting a few hours since it all soaked into the pasta. But overall it was very colorful and people really seemed to like it.
SO yummy!! I made this for a club get together and the ladies all loved it! Even better the next day. I used balsamic vinegar instead (because I LOVE balsamic :-) and garden tri-color rotini instead of the called-for noodles, because they are pretty and hold the sauce better. Great recipe! I will definitely make this again and again.
This was one of the best pasta salads I've had yet and I didn't even have all the required ingredients. I used salad oil, balsamic vinegar, and no pepperoni. I can't wait to try it with the exact ingredients.
I love this salad!! This is one of my favs that I try to make often. I added more feta and more vinegar and spices (probably because I never make ahead)! I also add tuna instead of the sausage! So yummy and can't wait to make tonight!!!
This is very yummy! The only change I made was using 1/2 cup white balsamic and 1/2 cup red wine vinegar. I doubled the recipe, and it made a large batch.
Excellent salad!! Had some friends over and made this salad to go with our dinner - the salad disappeared!! It's wonderful!
It's good, but the recipe calls for too much vinegar, I had to increase the sugar and definitely the salt to mellow out the strong vinegar taste. Makes a large portion.
I was excited to try the recipie based on the high reviews. I was a bit dissappointed. I made as indicated but cut down on the red wine vinegar to 1/4 cup based on other reviews and I figured I could add as needed to taste. Overall it made way too much dressing and the pasta seems to be swimming in oil and still has too strong of a vinegar taste. Next time I may make in a salad dressing bottle and add as needed. We prefer to taste more of the pasta and veggies not the dressing. The combination of veggies works great- the dressing a bit too much.
This is a fabulous pasta salad! I've made it for many BBQs and I am always asked for the recipe. I do double the vinegrette as it tends to be too dry if I don't. I also add an extra package of feta cheese.
This recipe is awesome! Don't let the taste when you first make it fool you. It definitely needs to sit overnight...once you do that - magnifique! I had a BBQ and made this...everyone was raving about it by nights end. I cut back on the salami a tad....but that was my only change. Thank you!
GREAT SALAD!!!!!!!!!!!! Did add a half a cucumber but with or without it still would have been AMAZING! Adding shredded chicken tomorrow to make it a two in one meal!!! thanks for the recipe! (did wait till the next day to serve!!! so good)
I made six highly rated recipes from this website for a party I was hosting and this was the least-eaten item. I didn't see anyone go back for seconds. I followed the recipe exactly with the exception of following other reviewer's advice and used half balsamic vinegar. I liked it and was happy to eat the leftovers but didn't love it.
Very good. I made this because I felt like a good quick pasta salad that I could make to compliment the Baked Honey Mustard Chicken Recipe that I found on this site. I wanted a pasta salad that allowed me to use ingredients I already had in the house. I found this and the recipe is awesome!!! I did make some modifications that are roth noting: I reduced the oil and vinegar and added more as needed to taste, I used a balsamic and apple cider vinegar mix instead of the red wine vinegar. I omitted the mushrooms and red peppers because I didn't have any. Finally, I added a tsp of Emerils' salad seasoning and McCormick's Perfect Pinch Roasted Garlic and Bell Pepper Seasoning flakes. My family loved this recipe and I will definitely ake again. YUM!
This was a pretty salad. Great ingredients. I tried to follow it exact, but did use a mix of balsamic vinegar & red wine vinegar as suggested by many. The ratio of vinegar to oil was WAY off! Way too much vinegar...and it ruined it! It was sour. I doubled the recipe for a group of about 10 people and nobody really ate it. I threw most of it out. If you make this - use the standard oil to vinegar ratio of 3(oil) to 1 (vinegar) and it will be fine.
Sorry, I was really disappointed. It was OK. My grandson liked it, but then he loves Suddenly Salad (which I should have made). I followed the directions exactly and left it in the fridge overnight. Won't make it again.
Loved it! The only changes I made were garden corkscrew pasta and green olives instead of black. I started with half of the vinegar and gradually added more to suit our tastes. Will definitely be making again!
Really great. I cut up pepperoni slices for the meat portion. Good combination of ingredients. You could probably go even lighter on the oil if you wanted to.
This is a wonderful recipe. I have used red wine vinegar instead of balsamic and also salami in lieu of pepperoni.
Greek salad to me is all about lemon. So I substituted lemon juice and did not use the 50/50 ratio. Instead I used 1 part oil and 1/3 lemon juice. You can always add more lemon if you like but I think this is a good place to start. Also people mentioned they did not like the color of the dressing and what it did to the pasta so this helps that too. In addition I left out pepperoni because it does not seem like a greek salad then more like a pasta salad.
Excellent although I changed the ingredients a little. I used red onion, skipped the mushrooms, used red, orange and yellow peppers. I also used greek olives instead of black olives. The marinade is very good!
VERY good, and yes, you need to wait until the next day to eat it!!
not much to say except by far the best pasta salad I have ever tasted!!!
This is the best pasta salad I have ever tasted. I am so glad I found this recipe. I fixed this for my daughter's birthday party and everyone loved it!
Absolutely Amazing!! My husband craves this now!
It was so yummy! I did use only 6oz of pepperoni, but I think I might try some salami next and maybe add some capers or artichokes. I also made a little extra dressing. It was GREAT though..my mom asked me for it for a pot luck dinner at the family reunion!
This is amazing.I omitted the pepperoni sausage and used proscuitto di parma and all I have to say is WOW!! You guys have to try this.. I will definitely be making this in the future! I also put in some marinated artichoke as well which went well with the ingredients. So delicious..
This is my go-to pasta salad recipe. Doesn't last long at all.
This salad is delicious! I ended up making a few changes because of my family's tastes: I used 1/4 cup balsamic vinegar and 1/4 cup red wine vinegar and a little less olive oil. I used tri-color corkscrew noodles rather than elbow macaroni. I left out the mushrooms, bell peppers, and pepperoni sausage. I also used thinly sliced red onions instead of green onions and sprinkled a little parmesan on the top before serving. As a side note, the dressing this is tossed in makes a great, slightly sweet dressing for green salads.
I have made this Greek pasta salad recipe for my parents once last month. They absolutely loved it a lot. I chose this Greek pasta salad as a healthier option and alternative to the mayonnaise based pasta salad that I made for them when I first started and began cooking. They are both Type 2 Diabetics and I did not want to make them a pasta salad that was super unhealthy at all. I do have plans to make this pasta salad again in the next few weeks. I absolutely loved and enjoyed making this Greek pasta salad recipe for my parents a lot. It is super simple and super fun to make. I absolutely love and enjoy this Greek pasta salad recipe.
I made this and everyone loved and asked me for the recipe. I added artichoke hearts to it.LOVE THIS
oh my! I just made this for my friends this weekend and it was a major hit! didnt have green onions so used a small bulb onion.this is definitely going to be a regular for me and my partner.
Outstanding! Everyone loved this dish. I prepared exactly per your recipe and it was delicious. Thanks for posting.
I enjoyed this recipe, but changed a few things based on lack of ingredients and what others recommended. I did not use the following: mushrooms, tomatoes or sausage. I substituted the elbow macaroni for penne pasta. I also used half red wine vinegar & half basalmic vinegar. Next time, I would still do the same, but decrease amount. Very nice looking salad!
made this pasta salad for our parish feast last week. Made it the night before. I took the advise of other people who made it and doubled the dressing. the pasta soaks up a lot of the dressing etc. It went down really well.I have been asked to make it again. very tasty
delicious! took on a camping trip and everyone loved it!
Yummmmmmm. Love this recipe! I did modify the vegetables, but followed the dressing recipe. Instead of the veggies listed, I used grated carrot, grated cucumber and red onion (what I had on hand) and it was so good. I let it sit overnight in the fridge, as recommended from a fellow reviewer, and it was delightful. I can't wait to make it again, and better yet share it the next gathering!
Yum...I don't think you could mess this one up. This was my first pasta salad and it turned out great. I made a few substitutions to suite my own tastes. I used about 2 cloves of minced garlic instead of garlic powder (I'm a fan.) I didn't have any oregano so I skipped that one. I substituted shallots for the green onions just because we like them better as well as green olives for the black ones. I omitted the pepperoni as I don't like it. I didn't measure any of the veggies and it turned out great. Thanks for helping make my first attempt at a pasta salad extremely successful. I will make this one again often.
Really good when we added a ton more vegetables. The vinegar got rather overpowering when it sat in the refrigerator for a few days, though.
I just made this for lunch with friends, and it was a big hit. I followed the recipe exactly except for using less pepperoni (I used about 1/2 pound, and I think even that was a bit much), and I used tri-color rotini pasta. I don't think it needed any extra dressing--I just let it warm up a little before serving and it was fine. It did seem to make an awful lot, though--I made the recipe for four servings, three people ate it, and then had seconds, and there was still quite a bit left (not that THAT's a problem!). Thanks for sharing this recipe.
This was super! I took another reviewer's advice and worked in the vinegar slowly. I ended with a ratio of 3/4 vinegar to oil. I never had Feta cheese before today. After sampling it, I absolutely refused to use it in the salad! I used some shaved parmesan instead, and in place of green onion (since I didn't have any), I used about a teaspoon of onion powder. I served the whole pasta salad over fresh spinach leaves, and on the side, we had french bread brushed with butter and broiled.
Yumm! So good. Definitely use half balsamic and half red wine vinegar.
This pasta salad was OK. I found it way too vinegar-y. I felt that the dressing should have less vinegar, more sugar and a little salt (or maybe some Dijon mustard). I also didn't care for the mushrooms in this salad. I love mushrooms, but they got very mushy in this recipe. I thought they were not texturally pleasing in the salad. Still, I would definitely make this again - but with some significant tweaks.
Wonderful recipe ! I used fresh basil and fresh garlic, as well as some Italian salami. I didn't have mushrooms, but the salad was so delicious. I am keeping it in my recipe box. Going to make it again.
I made this pasta salad for the fourth time last night! My husband loves this recipe and asks for it all the time. I follow the recipe to a T except I add a little white balsamic to the red wine vinegar. This is a must try :) I hope you enjoy!
YUMMMMMY! This is a nice alternative to the typical Italian dressing pasta salads. I substituted red onion for the green onion and it's great. It gets better the longer it chills, so I'd suggest making it the day before for the best flavor. I agree with other users who suggest putting the salad out for a while before serving to let the olive oil become liquid again.
I am in love with this pasta salad! I didn't add the olives because I forgot to buy some, and I think I added a little more sugar than the recipe called for (I needed to adjust the taste to my liking), I also didn't use elbow macaroni, instead I used organic gemelli. It came out fabulous! I got rave reviews at my son's birthday party. Will definitely be making this again! Thank you.
I made this the day before as stated in the directions. The noodles sucked up all the wet ingredients and I was left with a dried up noodle salad. The flavour was tasty but I would suggest serving it same day as made. I had to add some greek salad dressing to save it. Will not make this salad again.
Wow - Thanks very much for sharing this recipe. One of the best pasta salads I have ever tasted!! Wouldnt change a thing.
This was just okay for me, but other people seemed to like it. A third grader had thirds of it, so I am giving it four stars instead of three.
I changed the amount of servings to 6; therefore, I am unable to review how the original recipe rates. This version had too much feta cheese, possibly too much vinegar. I made it to take to a tailgate; not sure I'm even going to take it. Disappointed.
I wasn't overly impressed but my guests seemed to love it. The taste was good but I didn't like the weird color given by the vinegar. I would have given this recipe 3 stars if it wasn't for several friends who told me how good it was.