Reviewed: Jun. 17, 2009

I made it exactly as the recipes states and thought it was pretty good, but a little dry, even with the artichokes undrained. So I added about 2 tbsp of Roasted Red Pepper Italian dressing and it was perfect! I love it because it has no mayo in it like regular pasta salad.

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Reviewer:

Kerri

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Oct. 12, 2008

I made this recipes because I was in a pinch for our family potluck and I had all of the ingredients on hand. I didn't notice I was supposed to add the juice with the artichokes and I drained them. It was dry without the juice. I think adding the italian dressing would complete it. I also added some feta as another reviewer suggested and it was great. I'll keep the recipe but I'll make sure I add italian dressing next time. Thanks!

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Reviewer:

MEME

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2008

Great flavor, healthy and light.

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Reviewer:

TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 10, 2008

This pasta salad is a staple in our home. I do make some slight modifications. Leave out the olives and I use 1/2 cup of good Italian dressing and add shrimp. My family loves it!

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Reviewer:

~Ragdoll Angels~

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Reviewed: Jan. 3, 2008

Good stuff, the ladies in my office at work devoured it. I subbed the black olives for manzanilla olives since that's what I had on hand, and dry parsley flakes instead of fresh. A nice change from the standard pasta salad.

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Reviewer:

{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 8, 2007

It's very simple light and refreshing! I also added in some feta cheese and olive oil to hold the salad together as a whole, while giving a stronger Mediterranean style and still staying healthy!

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