11 Reviews

I was looking for a quick and lite hot pasta dish and after reading this recipe, I decided to try it hot as an entree. I added a few more fresh tomatoes and served it over penne ...it was fabulous! My son had seconds(something he rarely does).

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Jan from Pgh. August 12, 2002

This salad is excellent and a nice change of pace from the usual pasta salad. I wasn't sure what Kalamata ollives were, so I used green olives (and my dh said I usually don't like olives but in this salad they are great). The only other changes I made was I used a green pepper instead of red (because I had a green) and I didn't have any wine so I used rice vinegar. I also didn't have any thyme, so I used basil. Even with all my subsitutions this salad was a major hit at the dinner table. As this is definitely a keeper, next time I make it I will use the ingredients as written. Thanks for a great salad.

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ellie_ August 20, 2002

I really liked it... but not a whole lot of people ate it at the party. They said it didn't have enough "something". Probably salt! Everyone wants salt. Well I liked it. Thanks!

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JonAndErika February 29, 2008

Loved it!

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annchase60 June 30, 2010

This was another wonderful salad. So tasty and refreshing. Made this as written but I did cut it in half. I used tri color farfalle and I bought medium shrimp and just cut them into 3 pieces. I found this salad very quick to put together. I added a little greek oregano in mine with some salt and pepper. Delicious lunch. Thanks for sharing Cindy.

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FrenchBunny November 19, 2009

This is a good recipe to use up "odds and sods". In this case, I used cucumber instead of the red bell pepper, added a can of artichokes and had some frozen garlic and cheese filled ravioli that needed to be used up. Next time, I will probably go less on the olive oil (but that is just a preference). I loved the clean taste of the lemon and garlic. Perfect for the summer when you don't want to cook. Thanks Cindy for the posting!!

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Abby Girl May 29, 2009

We really enjoyed this recipe. We've used it several times now, and making small adjustments based on the ingredients we have available. Usually we use chicken breast instead of shrimp. But the recipe rocks!

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H-i-l-d-e February 02, 2009

Excellent recipe; I used fresh greek oregano, and fresh thyme; a small jar of marinated artichokes, drained; along with both large can of black and 1 cup of manzanilla olives; much better if allowed to refrigerate at least 24 hours to allow all the flavors to marry; topped with greek peppers.

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Love2Laugh July 09, 2008

As long as I had fresh tomatoes, I'd serve this to anybody, anytime. 27*, Cindy.

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sugarpea January 27, 2008

I needed to a dish llast minute for a party. It was easy to make and was delicious. I did not include shrimp, but that would be great for the future.

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ssoch January 01, 2008
Greek Pasta Salad with Shrimp & Olives