Delicious! Here is a tip: If you're buying bread from your grocery store's bakery to go with the dip, ask the baker behind the counter to slice it for you. It takes 5 seconds to put a loaf of French bread through their sandwich slicer, and you will get perfect bite-size pieces every time. It does not cost you anything extra, and it will save you time when you get home. :) The slices are great in a basket beside the dip.

Reviewed On: Oct. 31, 2008

I made this with whole wheat penne and folded in a few handfuls of fresh spinach to the cooked pasta. Very yummy! Next time though I will use black pepper instead of red pepper flakes.

Reviewed On: Oct. 4, 2008

A couple notes- The recipe says it serves 8, however if you are cooking for a large gathering with other food items (burgers and the like), it actually serves about 16-20 people. I doubled the recipe for about 30 people, and still had plenty left over. When making the dressing, add the dry ingredients (salt & pepper) directly to the pasta salad. Because they were heavy, they fell to the bottom of the vinaigrette mixture and could not be poured out completely into the pasta. I did what another suggested and used olive oil and red wine vinegar, and also added Feta cheese. I also used fresh basil. Next time I will try scallions instead of sweet onions. Overall, it got good reviews. This recipe is definitely a keeper. Thanks!

Reviewed On: Aug. 20, 2007