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Tomato Feta Pasta Salad Recipe

Tomato Feta Pasta Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (219)

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Average Rating:

Total Reviews: 220

Showing 201-210 of 220

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  • on November 07, 2009

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    I made this salad exactly as the recipe directed and it came out WONDERFUL. The dressing was awesome and full of flavor. This stays in the family recipe book. Thanks Ina!!!

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  • on October 23, 2009

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    Constantly I am reading how viewers are grading a recipe with a five star and then mention they added other ingredients. Please stay with the recipe, that's what it is all about for goodness sake. This recipe is delicious PERIOD and deserves five stars. So there.............

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  • on October 23, 2009

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    Roasted my own tomatoes, left out the Parmesan, doesnt need it, added solid white albacore tuna, and a few more goodies. Love Ina, get so many ideas from her! If you are interested in the recipe email me at sandiesgalley@gmail.com and for some great free recipes check out www.sandiesgalley.com

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  • on October 22, 2009

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    I usually hate the typical pasta salad but decided to try this one because the dressing looked intersting. I was right - this is great. Very tasty. I left out the sun-dried tomatoes called for in the salad, but did add them to the dressing. Also left out the olives and the Parmesan cheese. Will try w/Parmesan at another time. This is fast, easy and very delicious - definitely a keeper.

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  • on October 19, 2009

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    Thank you for the suggestions prior to making this recipe. The extra pasta has made the dish perfect! Very good, not too salty with extra pasta. I chose to use less olives because the family doesn't like but overall it was an excellent side dish.

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  • on September 11, 2009

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    This was a great recipe. I followed the dressing recipe exactly. For the salad I used less cheese and less olives and really just added as needed. In addition I filled the bottom of the salad bowl with fresh spinach and then put the hot pasta on top of it. That wilted the spinach. then added the other ingredients. My fiance LOVED this dish! I served it with homemade humus and warm pita bread.

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  • on September 10, 2009

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    After reading many reviews that complained about the saltiness and using too much oil, I made some adjustments. First I cut down on the oil in the dressing because the SDT had plety of oil in them. I also used more pasta (1 lb. of whole grain variety but did not increase the amount of feta, capers, olives. When I served it, I mixed in a bag of fresh baby spinach. The spinach added more color and stretched the recipe out to serve a larger crowd. Made it for a company picnic and plenty of commeted how much they liked a "fresher" pasta salad. Thanks Ina!

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  • on September 06, 2009

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    This is unbelievably delicious. I made a few minor adjustments...I used about 3/4 pound of pasta, since I needed to make a salad for a larger group of people. I used 7 ounces of French feta, since that's how it came packaged. It's slightly milder than Greek feta, and I like the flavor better. I cored and seeded the tomatoes so the salad wouldn't be runny. I also added 1 tsp of dijon mustard to the dressing so it would emulsify better. I kept the food processor going about five minutes so that the dressing would be as smooth as possible. Yes, the dressing on its own is salty, but that's not how you're eating it; when it coats everything it mellows out and is unbelievable. Because this is not a low-fat salad I won't be making it every day, but I can tell you it's going into the "can't miss" recipe stack immediately!

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  • on September 06, 2009

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    THIS WAS A LITTLE OILY AND HAD TOO MUCH CHEESE IN IT. I EVEN CUT BACK ON THE CHEESES BUT ALOT WAS LEFT AT A RECENT PARTY I HAD.

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  • on September 04, 2009

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    Nice dinner. Would make again, even for a casual dinner party.

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