A good pasta salad, it tastes like most of what I get off of restaurant salad bars. I pretty much followed the recipe as written, used 4 roma tomatos, added a diced, seeded and peeled cucumber. Cut the oil way down to about 1/3 of a cup. I think the idea of clear balsamic is good, but I already had the regular stuff around, and it's expensive. Like everyone else has said, better the second day. I'll make it again.

Reviewed On: Mar. 24, 2009

I normally read the reviews and follow general consensus from you guys reveiws, but this time I was in a hurry, and didn't take a look. My mistake. I *really* wished I had cut the oil way down, probably to 1/3 cup. I was making it as a side, so I didn't use the chicken. I did add some veggies ( green, red, and yellow bell pepper) and finely diced carrot. I think some cucumer would be good. I forgot to get green onions but I had some shallots around, so I subbed them. For pasta, I used mini farfalle. Tasted great. I'll make it again, just with a lot less oil.

Reviewed On: Mar. 22, 2009

This is a good base recipe. I can't imagine doubling the sauce either. I followed the recipe as mostly written, except I added a medium diced onion and a little garlic salt. I used whole wheat linguini as the pasta. I was a little nervous about the cream of celery soup since I'm not a huge fan of celery, but it was good. I always taste things as I go along, and though I'm not really a tetrazzini authority, it still didn't taste quite right. I mixed in more parmesan cheese (maybe another 1/2 cup) and a couple of teaspoons of sherry. That did it. In the last 5 mins I topped the whole thing with a little more parmesan and dry stuffing mix. Tasted great. I'll make it again!

Reviewed On: Mar. 2, 2009