Reviewed: Jul. 28, 2003

I have used this recipe several times and it gets rave reviews ever time. Thanks for sharing

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Reviewed: Jul. 24, 2003

This was absolutely delicious. I have made it several times and each time have had a request for the recipe. I did not change a thing except to double the dressing. After chilling the salad overnight, I add the "extra" dressing to bring it to a nice moistness before serving.

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Elaine

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Reviewed: Jul. 11, 2003

Made the pasta salad this morning, the cheese and ham and grapes taste great. Been chilling for a couple hours now. Used the recommended amount of sauce though may have used more pasta, ham, cheese, and grapes than the recipe. It tastes so awesome!!!! Wow!!!!

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HEALTHYSPABU

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Jul. 4, 2003

I doubled this salad, and left out the grapes and ham (I didn't have any) and added cut up cucumber, and red pepper. I also shredded my cheese instead of cubing it. It was delicious, although I don't think I will ever add grapes to it, doesn't seem like it would fit with the salad. I think that salmon or tuna would compliment the dill, though. It was very good, stayed relatively moist. I will definately make this again!

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LORIGUILDERSON

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Reviewed: Jun. 11, 2003

Based on the other reviewers suggestions, I too used lemon juice, added celery, and because I'm veg omitted the ham. It was pretty good at the time, but I got sick of the flavor pretty quickly - there was something odd about it. I added a can of tuna to the leftovers the next day, and I enjoyed that combination. I probably won't make this again, however. It was unique but not thrilling.

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TRUCKERDOO

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Reviewed: Jun. 7, 2003

Wonderful salad! I made it for a wedding shower and several asked for the recipe. I used medium shell pasta, feta cheese instead of cheddar (per previous review), and skipped the onions. I also doubled the dressing as suggested because I like creamier salads. Husband, kids, shower guests all loved it. Thank you Allison, I will certainly make this again!

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WendyE

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Reviewed: May 23, 2003

This is a great summer salad. It is refreshing and yummy. I used less mayo than the recipe calld for, and it was still moist and creamy.

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AGERICK

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Reviewed: May 17, 2003

I omitted the grapes and ham and just added my own ingredients. I used rotini pasta instead of farfalle. However, it did turn out to be a very dry pasta salad after chilling. But I used the dressing for potato salad and it worked out great!! Thanks Allison!!

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MISSWISS

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Reviewed: May 17, 2003

Really unique flavor. I used 1 T. cider vinegar and 1 T. lemon juice. I left the sugar in. The dressing was delicious. I love the grapes....so fresh! I used shredded cheese because that's all I had. I liked it...it was subtle. I did add green onions, but only about 1/4 cup. I waited to add the green onion until right before serving. I find that green onion left to sit in a salad overnight can be overpowering.

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Loulou921

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Reviewed: May 14, 2003

I didn't care for this salad much. I didn't think the different tastes complemented each other well. Also, too much onion for me. Will try somethig else next time.

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Karen

Cooking Level: Expert

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Reviewed: Feb. 27, 2003

This is sooo YUMMY!! I did use lemon juice instead of vinegar and added a little extra sugar. I added more ham and cheese and used sea shell pasta. I also doubled the dressing. I loved it and will use it every chance i get. Thanks!!

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BELLALUNA

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Reviewed: Feb. 16, 2003

Five stars, just do not say 'pasta is MATED with chunks of ham' cuz that doesn't sound appetizing.

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SHAHZADI

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Reviewed: Feb. 3, 2003

I made this for a baby shower I gave, everyone loved it, and a couple women asked for the recipe. I doubled everything in the recipe, except for the pasta, which I nearl quadrupled, and every last bit was gone. Grapes were out of season, so I added celery, I also used lemon juice instead of vinegar. I thought the dressing had a bit too much "wang" so I added some garlic powder. I refrigerated it for about 5 hours and it turned out great, and there was no need to mix it with more dressing.

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COOKINCHRISSY

Cooking Level: Expert

Home Town: Keizer, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jan. 24, 2003

I too used seashell pasta and also added some chopped celery and green peppers for some additional texture, taste and substance. The dressing was a bit too much for me but we enjoyed this pasta and will keep it around for get-togethers and summer events. Thanks Allison.

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DREGINEK

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Reviewed: Jan. 8, 2003

I didn't care for this much. I disliked the green onion and the dill the most. the best thing about the salad were the green grapes. I will not make this again.

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BL25

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Reviewed: Jan. 5, 2003

I'm having a ladies luncheon on Saturday. The problem I have is they are all great cooks and have all tried every new recipe. I found this recipe to be something totally different. I know they'll just love it. I never serve anything new until I've tried it first. I have to say that this is wonderful! I increased the amount of dressing as others suggested; and anyone who knows me, knows I just have to add a cup of celery. I also left out the cheese and increased the grapes adding red as well as green. Oh my, how wonderful! I'm excited to have found a recipe that none of my friends have yet! Thanks Allison!PS I used seashell pasta. The shape seems to hold onto the dressing better than other shapes.

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MAGGIE MCGUIRE

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Reviewed: Dec. 18, 2002

The first time I made this recipe was for a summer get together, and every single person at that party asked for a copy of the recipe! Since then I have made it for every single potluck gathering, and it is a HUGE hit every time. One thing I do differently is substitute lemon juice instead of the vinegar. It takes a little of the "bite" off, but still tastes wonderful!

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ALLIG8TR

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Reviewed: Dec. 7, 2002

My coworker highly recommended this recipe. After making it for a Fourth of July party, I've been asked for a copy of this recipe 10 or more times. I look forward to warm summer days to enjoy this cold pasta at our next poolside party. The flavors of the ham and grapes make a perfect blend. Great recipe!

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FALNANGELZ

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Oct. 21, 2002

Very good salad. However, I don't understand why everyone wants to double the sauce. The recipe calls for 1 3/4 C. of pasta, which is hardly anything at all. After making the sauce, I realized I would need more pasta and cooked another batch. It was still plenty moist and I ended up cooking about 12 oz. of pasta.

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PCTANDER

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Reviewed: Aug. 29, 2002

This is a very refreshing salad, esy to make, quick and pretty.

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ARLYNE

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Allison's Pasta Salad

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