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Reviews for: Photos of Tri-Colored Pasta with Feta Cheese
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1 of 17
Very colorful and tasy! I would recommend tossing the pasta with the olive oil vinegar and pepper before adding the other ingredients. Will definitely make again.
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(22)
Took this to a picnic not a scoop left. Very colorful light and very delicious. A definate make again.
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(13)
This is a large easy different pasta salad that would be great for a pot-luck. I used kalamata (greek) olives instead of regular black. I also used Kraft's bag of "mediterranean" cheese crumbles (provolone feta and parmesan). I thought it needed more vinegar and a pinch of salt. I think next time I would use 2/3 to 3/4 of the pasta in order to concentrate the other flavors a bit more.
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(10)
Very good taste! We have been preparing pasta salads for a long time but the ingredients in this recipe went well beyond our usual fare.
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(9)
Very good and easy but I agree maybe less pasta to concentrate the flavors. And I thought it needed some salt which I added to taste.
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(9)
Well I guess that's what I get for omitting the peppers a bland salad. Trust me the basic flavor was ok without the pepper just don't omit it like I did (just for health reasons). Was also disappointed in the wetness of the salad..really had no consistancy and a little on the dry side..but I enjoyed all the ingredients so it was still edible.
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(6)
I made this dish and ate it for a week straight and then craved more of it after it was gone. SO super good. I add greek peppers and used greek dressing to toss salad!
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(2)
I made it just as written except that I used green pepper instead of red and I used two tablespoons olive oil and 4 tablespoons vinegar. It was good but nothing special. It still tasted like it needed more vinegar.
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(2)