Ready in 1 hour
This recipe is from Kraft Food and Family magazine.
"Very good, but I cut back on the feta and the dressing. I used whole grain pasta to buff it up a bit. It was very good, and easy to improvise with, I added sliced carrots also."- pineapplebutter
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Top-ranked recipe named "Feta and Vegetable Rotini Salad"
Toss all ingredients in a large bowl and cover. Refigerate for at least one hour to blend flavors.
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SkipperMurphy 5 months agoBeautiful color with excellent flavor. Great salad for potlucks and picnics.
LavenderWand 10 months agoYummy...added broccoli and used green olives.
Deeskitchen 1 year agoThis recipe was fantastic I substituted Greek Salad Dressing for the Zesty Italian!!! And Bam a Hit!
TatumKAlexander 1 year agoThis turned out really well. My family loved it. I added crab meat and shrimp.
rachaelcrum 1 year ago
Rachella 4 years agoThis recipe is GREAT and easy. I use it for potlucks. I make it with broccoli and cucumber - and it's perfect!
pineapplebutter 4 years agoVery good, but I cut back on the feta and the dressing. I used whole grain pasta to buff it up a bit. It was very good, and easy to improvise with, I added sliced carrots also.
biball599 6 years agoIt was SSSSSSSSSSSSSSSSSSSOOOOOOOOOOOOOOOO DELICIOUS! I LUV'd it! I can't wait to make it again.
Beachbumette 7 years agoThe last time I made this dish, I omitted the olives and substituted fresh brocolli for the cucumber - we liked it even better than the original recipe. Next time, I may add a little celery or carrots. [I posted this recipe.]