This salad is really wonderful, and makes a beautiful presentation. The dressing is very fresh tasting. I put together the night before, with the exception of the tomatoes which I added an hour before serving. Just before serving, I topped with warm beer-boiled shrimp from this site. It was a great hit with my guests. The next time, I believe I will line the dish with spinach leaves for added color. I will take this to potlucks, so nice to have a "new" bean salad recipe. Thanks for sharing!

Reviewed On: Jan. 14, 2009

This salad was a big hit at our family party and I will definitely make again. It is colorful as well as tasty. I cut back a little on the oil in the dressing, used more grape tomatoes, red and yellow peppers, and crinkle cut crosswise the zucchini for interest. I threw in some of my fresh basil slivered. When it became obvious that one gallon bag was not going to do it, I bagged the pasta seperate from the rest. To the vetetable/shrimp bag, I poured in about one third of the dressing to marinade them a little. Takes some work, but well worth it - very easy to transport and put together just before serving.

Reviewed On: Jun. 15, 2008

This will become one of my favorite wheat bread recipes. The only change I made was to substitute butter for shortning. It has a lovely color, and suspect this it will keep well as it is so moist, but I am having a hard time testing that theory!

Reviewed On: Oct. 22, 2006