Tomato Feta Pasta Salad

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This will definitely be my go-to pasta salad from now on. I doubled the dressing amount as others have suggested, and also added cooked shrimp to this for a quick meal. Very flavorful. I'd suggest making this the same day that you will eat, because it did dry out the following day.

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This is such a good recipe, try using a Anaheim pepper in this it gives it a good little kick.

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Delicious! I have made this for my family and for parties. It is always a hit.

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I agree with the other viewers, way too much feta and I seemed to have gotten something mixed up about the sundried tomatoes, with 6 tomatoes and 5 of them going into the dressing I would assume there would be only one left for the salad but the way its written it looks like there are more than one going into the salad. Anyway I found it very dry and too mushy. I don't know what to use to moisten the salad and I have to take it to a Super Bowl party.

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This is the most delicious pasta I have ever made and tasted, Usually when it comes to pasta (italian I like to come to Guida. But I love this pasta because it is packed and loaded with different flavors, that makes each bite, a tangy, and delicious one!

Well Done Ina Garten!

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I only gave it 4 stars because it was just too expensive to buy everything so I did a lot of subsitutions. End result was great but really wasn't her recipe anymore. More like her recipe was the inspiration for mine. Subsitutions made were black olives left whole instead of diced, used diced green salad olives I already had instead of capers, only used 1/4 lb. feta cheese, used minced garlic from the jar, and I roasted a pint of cherry tomatoes for 2 hrs at 200 deg. and used some in the salad and some in the dressing with a little extra oil. Made it the night before and served it cold. It was wonderful!

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This was a four only because it was too dry and had a little too much feta - delicious taste though. With double the dressing and half the feta, this will definitely be five stars!

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Used Cassis Vinegar from "O" company instead of regular red wine vinegar, added more sun dried tomatoes to pasta itself, and added a few crunchy veggies such as carrots and celery. It made an excellent pasta salad. As a frequent dressing maker, I have tried a lot of recipes, this one is now one of our favorites. Very tasty but still light.

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This salad is soooo yummy! Everything combines together very well, although I may use a smaller or 1/2 clove of garlic b/c I don't love fresh garlic- it can be kind of overpowering. This salad is great- I ate some at room temp right away and some cold the next day- both were awesome!

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This is a very easy, very tasty pasta salad. Fresh parsley makes all the difference.