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This dish was served as part of a Greek buffet for a party and it was one of the surprise hits! Almost everyone asked for the recipe. It was so simple to make. Thanks for sharing a good recipe.
I made a delicious lower fat version of this recipe, and it was absolutely delicious: it didn’t taste like a lower fat dish at all! Always the yardstick! First I increased the mushrooms and decreased the pasta, simply because I wanted the dish to be more predominantly a mushroom dish. I sautéed the mushrooms and shallots (with 4 cloves of sliced garlic, added in the last 2 minutes) in a non-stick pan, so I used only a tablespoon of oil there. In making the dressing, I used only 1 tablespoon of olive oil (I figured that I’d still get the great flavour), 3 tablespoons of lemon juice (I love lemons so that was a great option for me), 1½ tablespoon of low-fat mayonnaise and 1½ tablespoon of Greek yoghurt, NOT a particularly low-fat option, but I love it, and this WAS a Greek recipe! That was slightly less dressing than the recipe, but it was ample. I used kalamata olives, and included the Greek seasoning and the pimentos. And I let it chill overnight. A fabulous salad, which I enjoyed with ClareVH’s Salmon-Rice Pie Salmon-Rice Pie. Thank you so much for sharing this recipe, PanNan; and now that I’ve worked out a lower fat version, I’ll be making this often.
This is a delightful pasta salad! I used a couple of cloves of garlic instead of the shallots as I prefer that flavor. I used Vegan Mayo and the whole wheat pasta I used was vegan as well. The dressing was very tasty and the salad definitely benefited from the chill time that allowed the flavors to blend. Thanks for sharing your recipe! Made for ZWT9, The Apron String Travelers
This is an easy dish to put together, and probably the lightest-tasting pasta salad I've ever had. I like being able to do the cooking portion in the morning when the weather is still cool, and enjoying a delicious salad for dinner. Thanks for posting! Made for ZWT6.
Delicious Nan- I put this together this morning, and enjoyed it for dinner. Thanks for yet another great recipe! Nick's Mom
I put this salad together mid-afternoon so it only had 2 1/2 hours to chill before supper ~ The flavor was still really good! I substituted chopped red bell pepper for the pimentos and made my own Greek seasoning using coarse-grind garlic salt with parsley, lemon pepper, and a bit of oregano. The combination seemed to work just fine and we very much enjoyed a delicious salad ~ Thanks!
This was really good. I did not add the pimento since I didn't have any. I had this with Lauralie41's Greek Burgers #11038 It was a nice simple busy night dinner.