This unique and colorful salad may be served warm or cold and has been a hit at every picnic so far.
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.
Read MoreI 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.
Read More 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.
Took this to a picnic, not a scoop left. Very colorful, light and very delicious. A definate make again.
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.
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.
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.
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.
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.
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!
very good I the pasta I had already to save monet used rotini pasta instead and it was good.
Extremely dry and bland, there was not near enough seasonings for the amount of pasta. I used some bottled Greek dressing and the next time it was great.
This was the perfect back yard BBQ pasta salad! I omitted the red peppers because my family doesn't like them. Other than that I followed the recipe, I just added in some fresh cracked pepper.
I make my fair share of cold pasta salads, and I could tell, as other reviews confirmed, that the amount of pasta to mix-ins is off. I used 8 ounces of pasta (rotini) and kept the other ingredients the same, subbing orange & yellow sweet pepper for the red (as that's what I had on-hand). This, in my opinion, is a better ratio of pasta to condiments. I also added another splash of red wine vinegar after tasting it as is. With these slight adjustments, I'd give this 4 stars.
We really liked this pasta salad! I halved the recipe but kept the dressing amounts the same after reading some reviews...perfect balance! The fresh garlic in this was great too. Added a little salt to taste and it was good to go. ..a definite keeper-yum! Thanks for sharing ??
The only change I made was to add some salt, but otherwise our whole family loved this!
Used orange pepper cuz that's what I had on hand. Used Athenos brand garlic and herb flavored feta crumbles which made a big difference. Would have been a little too bland otherwise I think. Tasty!
