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The flavors in this are absolutely perfect! Will be making again!
This is a wonderful salad! I have made it several times over the last few weeks for confirmation, birthday and family parties. It is always a huge hit! Sioux Chef talks about it being dry, but once it is out of the refrigerator and able to come to room temp. the oil is liquid again. This is definitely a keeper! Thanks for posting Battle in Seattle!
Absolutely the best pasta salad! Awesome! I made as stated and would not change a thing. A million times better than mayo, the fresh lemon juice, olive oil, and feta combine to make a fabulous dressing. I used refrigerated fresh cheese tortellini and did not find this at all dry. Very easy to put together. A must try! Thanks for sharing the recipe! Made for PAC Fall 2007.
Very easy salad to whip up! I loved that it was not a mayo based one also. Only changes I made: Subbed for colored tortellin, and used the fresh pasta. So, they were just a bit bigger than the dried. Didn't have the sea salt, but I used a "summer grind" that contained seasalt, with some other goodies in it too, poppy seeds, sunflower seeds, pumpkin seeds, lemon zest, and rose hips. It is fantastic. Everything else kept the same. I thought the taste was great, but I know tommorrow at the baseball tourney it will be even better after I let those flavors meld. Thanks for the wonderful recipe! I loved it. (I left the olives whole, because then kids might try it). **next day, was a little on the dry side, I would increase the olive oil to at least a 1/2 c. and maybe the lemon juice to 1/3 c. But the salad did taste great. Just a tish dry.