Mediterranean Pasta Salad

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Great Pasta Salad. I added some sugar to the dressing to cut the vinegar and also used white balsamic vinegar like someone suggested. Also threw in some fresh cucumbers for some crunch.

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Love the balsamic vs a sour cream/mayo dressing. This is the 2nd time I have made this and changed it up a bit. I used zucchini,yellow squash,red onion, broccoli,carrots and roma tomatoes. Cut the veggies in small pieces along with feta,toasted slivered almonds and marinated garlic herb chicken. Excellent for a weeknight summer meal, best part is it's better the next day...so make a day in advance!

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This was an excellent recipe. I made it for a luncheon and everyone loved it. I didn't have the cheese on the recipe so I just added feta cheese and it was delicious. I also added craisins. I didn't have the tri-color pasta so I used a pound of mini penne pasta or you can use any other shape of mini pasta and it worked great. Very light and fresh flavors. Definitely a keeper. And I'm keeping the dressing recipe which is really good for other salads as well. thank you!!!

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Super easy and tasty! I recommend however adding additional veggies such as tomatoes and cucumber and I chose to leave out the pepperoncini peppers. It also calls for a lot of olive oil - I probably used half of what the recipe calls for; I wanted just enough dressing to lightly coat the pasta.

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Loved it. And my hard to please husband loved it. He even had some leftovers the next morning for breakfast!

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Simple and tasty! The vinaigrette is great and works as a good dressing on just about any kind of salad!

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This is one of my favorite pasta salads. I have made it multiple times and always get really good feedback. If you are concerned with the brownish tint that the balsamic vinegar gives the salad, wait until just before serving to top with some freshly grated Romano cheese. I personally think the salad looks and tastes great just the way it is.

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This has become my new go-to pasta salad recipe. I've made it exactly as written, which is delicious, but I've also made a few adjustments that I really like. I oven roast tomatoes for a long time so they are almost like sundried tomatoes, but not quite as tart. Last time I didn't have balsamic vinegar so I used a sort of caesar italian dressing, which I really liked. You really can't go wrong with this recipe and it's nice that you can make small adjustments as needed and it's still fantastic!

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I used this recipe this weekend for 4th of July and it was a great hit. The only change I made was leave out the pepperoncine peppers because I did not have them and added seeded, peeled cucumber cut small. Everyone loved it. The balsamic vingar was great did not have a problem with color like other reviews. Also used a tri color pasta and made it the day before and it was still great.

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Great pasta salad without the heaviness of mayo. Based on other reviews, I added some blanched broccoli and artichoke hearts. I also substituted kalamata olives for the black ones. Everyone loved it! The only issue was the dubious glances everyone gave it at first due to the balsamic vinegar staining the whole salad an unappealing color. I am making this again this weekend for a barbecue and will take another reviewer's advice and try white balsamic vinegar.