Reviewed: Aug. 24, 2011

Oh, so good. First time I ever used artichoke hearts and I am glad I found this very tasty recipe that is perfect for summer. All the tastes we like.

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6 users found this review helpful

Reviewer:

ibbz

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Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Jan. 8, 2011

Not bad. I chose this because I have leftover artichoke marinade and wanted to do something with it. I don't have any artichokes left, so I had to leave those out. Don't be shy with the marinade if you have extra--this salad can handle it! I added avocado and chicken to make it a bit heartier. Worked well. Thanks for the recipe!

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4 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Aug. 11, 2010

I made this for my boyfriend's family and everyone enjoyed it, lots of compliments. It was super easy! I did add more artichoke hearts and marinade since I had a big jar of it and I used dried parsley instead of fresh.

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5 users found this review helpful

Reviewer:

gurl_cbl

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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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7 users found this review helpful

Reviewer:

Kerri

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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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8 users found this review helpful

Reviewer:

MEME

Cooking Level: Intermediate

Reviewed: Apr. 15, 2008

Great flavor, healthy and light.

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4 users found this review helpful

Reviewer:

TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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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16 users found this review helpful

Reviewer:

~Ragdoll Angels~

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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9 users found this review helpful

Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

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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13 users found this review helpful