Reviewed: Jun. 20, 2007

I have to say, I am REALLY surprised at all the positive reviews. I had to throw this away, and it was a big bummer because you have to buy and use a lot of stuff in it. The vinegar was overwhelming, it just tasted BAD. I tried to make sure I got a bite with everything and it still was just...bad. I followed the recipe exactly...definetly not for me.

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Cookeratheart

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 10, 2007

I had to make a couple of changes. My son hates mayo so I used salad dressing instead. I also did not have any dijon mustard on hand. I replaced that with hot mustard. Doubled sauce and used a 12 oz box of penne (not sure what that measures out to cup wise) and tossed in some croutons. I didn't have a drop of sauce left over. Didn't have any pasta left over either after hubby had seconds! Perfect summertime recipe. Thanks!!

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Jun. 4, 2007

This was just okay. I followed the recipe as written, and ended up with a lot of extra sauce, I am glad that I did not double it. I found that the sauce tasted too much like mayo and it just did nothing for me. My boyfriend liked this okay, but I won't be making it again. This was too rich for a pasta salad it seemed like. I like my pasta salad refreshing and light, and this was neither of those things.

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KatieTrys2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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Reviewed: May 21, 2007

I made this for a luncheon and it was just okay. Way too much cheese and dressing and the dressing needs a kick. Maybe I missed something, but this one won't be a keeper.

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Susan

Cooking Level: Intermediate

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Reviewed: May 16, 2007

This recipe is excellent! My family raved about it the whole time we were eating it. It's a good mix of flavors with the grapes, dressing, and meat and cheese.

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lmah99

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Reviewed: Apr. 20, 2007

I would never have made this if it weren't for the positive reviews... it sounds so wierd! But it WAS really good. Based on the reviews, I did the following: I doubled the sauce, but then did not end up using it all. I reserved about 1 cup of the sauce. I chilled the salad overnight, and added about 1/2 cup of the reserved sauce a couple hours before serving, which really helped with keeping the pasta moist. I also used 2 cups of pasta, left over Easter ham, 1 T of cidar vinegar and 1 T of lemon juice, and I waited to add the onions and grapes until a few hours before serving. (I quartered my grapes so that my toddler could eat the saiad, and I thought they might dry out otherwise). All said, it was really good, and the flavors worked suprisingly well together. My husband loved it. Thanks for all the suggestions!

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TANDAPHILLIPS

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

I used bow-tie pasta, red seedless grapes & decreased the cheese tremendously (I only had about 1/2 cup of a shredded mexican blend... (colby, cheddar & jack I think). I had plenty of dressing...probably due to the decrease in cheese. I thought the bites w/out the grapes were just so-so...but if you get a bite that contains all the elements of the recipe....YUMMM! I did think it was best just slightly chilled...the flavors come through more. Thanks Allison!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 25, 2007

I just made the dressing of this recipe for a pasta salad I was making so I'm just rating the dressing not the whole recipe. I found that it didn't have quite enough flavor. I added about 1 tsp more dillweed and sqeezed in some lemon juice to brighten the flavor. I liked cutting the mayo with the sour cream it sure lightened it up! Not bad with the tweaking I made!

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scrapinitblue

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

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Reviewed: Jan. 2, 2007

This is a GREAT salad recipe! I have used it for a few years now! Keep coming back on here and looking it up....everyone that has tried it LOVES it (once they get past the thought of grapes in a pasta salad!) Thanks for the wonderful recipe!

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missynee

Cooking Level: Intermediate

Home Town: Augusta, Wisconsin, USA

Living In: Park Falls, Wisconsin, USA

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Reviewed: Nov. 28, 2006

I LOVED THIS!!! This was the best pasta salad I have made in years! I brought this to Thanksgiving with the in-laws and everyone loved it! The only thing I will change next time is I will used shredded cheddar instead of cubed. I would recommend this recipe to anyone who is looking for a new side dish with a twist! WOW!

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MAF

Cooking Level: Beginning

Living In: Bismarck, North Dakota, USA

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Reviewed: Oct. 19, 2006

AWESOME salad. I added a couple of ingredients like rainbow shreds to the mixture and made the dressing first and did not let marinate as long as it said and my party ate it up.

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konashellby

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 27, 2006

Very simple and yummy! Thanks for sharing. I suggest using at least double the amount of pasta suggested.

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Jun. 27, 2006

Very yummy! I got rave reviews on it when I made it for our block party. I used shredded Chedder instead of diced.

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CRISTINLUEA

Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jun. 26, 2006

I loved the dressing, and will try using it with other recipes as well. I like grapes in pasta salad, but my husband doesn't, so they may not be for everyone. I used a little extra pasta, and substituted chicken for the ham because my husband doesn't like ham. Tasty and easy. We liked this one.

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dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jun. 26, 2006

I just made this salad for a family get together and got rave reviews! The mixture of ham, cheese and grapes went together perfectly with the dill dressing! I highly recommend!

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doubledare

Cooking Level: Intermediate

Home Town: Hannaford, North Dakota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jun. 11, 2006

I thought that this salad was very yummy and had a nice flavour. Best to make the day ahead as the flavour is much more distributed and enhanced. Refreshing and different.

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Nancy

Cooking Level: Expert

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Reviewed: Jun. 8, 2006

A complete hit at our bbq!

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diva gourmet

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Reviewed: Jun. 7, 2006

Very Good Salad! What a nice change from ordinary macaroni salad. The sauce makes this salad. Don't be skeptical of the grapes as I was. It makes the salad. Also made this a second time and used chunk pineapple. Very good! Thanks for the wonderful new addition to our family's recipe rotation.

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KimJag

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Jun. 4, 2006

Excellent! I used cheese tortellini instead of the pasta and cheese. Even my pasta salad hating husband loved it!

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MRSUNKYFESTER

Cooking Level: Expert

Home Town: Enumclaw, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 30, 2006

I loved the dressing for this salad! I didn't make any changes to the dressing, and I wouldn't to make it again. I did make some changes to the salad itself though. I used whole wheat bow tie pasta and I found that 1 3/4 cups of pasta was not nearly enough for the amount of dressing. I made probably 2 1/2 to 3 cups and still could have used more. Next time, I'll just use a whole package. I also left out the cheese, ham and grapes and used: 1 stalk celery, 1/4 of a red and yellow pepper, 1/4 of a cucumber, 1/2 of a carrot shredded and only a couple of green onions. For a more complete lunch, I added some chicken. It turned out great - I'll definitely make this one again!

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MRS. DYNNA

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Allison's Pasta Salad

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