Servings: 4 to 6
This easy summer side dish is delicious served with lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this recipe again. This time I only had roma tomatoes on hand and it amazing but it wasn't as good, make sure you get grape or cherry tomatoes. You really need the sweet juiciness from them for the salad.
I feel like my changes are close enough to the original that I can share: I only had parsley on hand, so I used 2 parts basil oil (La Tourangelle) to 1 part olive oil, and I used Mt. Vikos feta. Wow!!! This is one of my favorite pasta salads now. It's incredibly light and refreshing, very quick to put together, and I definitely see myself making it over and over again. Next time I'll compare my version to the original using all olive oil and adding fresh basil, but I really think the basil oil was an amazing addition.
Excellent! I added sliced chicken as well. Even better next day.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.