Reviewed: Feb. 14, 2012

I made 5 gallons of this for a party. At the end of the day I still had potato salad but no bow tie pasta. Very tasty exactly as written.

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Reviewer:

Wekstaz

Reviewed: Nov. 9, 2011

It was good, tasty even, but only for the day of. good party dish but not a good left over. the bitter taste of the vinegar leaves and then its sweet and there is not much flavor in this dish. simple yes, tasty yes, lots of flavor- none! definitely will be picking a different recipe next time.

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Reviewer:

sunflowereed

Reviewed: Nov. 5, 2011

I guess I can see people who don't like vinegar wouldn't like this, but even my husband who doesn't like balsamic enjoys this recipe! It's my go to side dish to bring to parties and people can't get enough. I tried to start bringing something different and everyone asks "where's the pasta salad??"

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Reviewer:

Caroline

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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Nov. 1, 2011

I was looking for a good, basic recipe to have on hand that would be easy to tweak, and this was perfect. I used golden balsamic (to avoid staining everything brown), and recommend doubling the amount of green onions. I used halved grape tomatoes from the farmers market and added one can of artichoke hearts. The result was really tasty, and it was fun to make.

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Reviewed: Sep. 12, 2011

Quick, easy and healthy. I reduced the amount of balsamic vinegar to 2 Tablespoons based on reviews. I added garlic, sea salt, pepper, Italian seasoning, and Kalamata olives (chopped up). It was good -- I think it will be even better tomorrow.

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Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

I was so disapointed in this recipe, I thought I would love it, since I like all the ingredients and love pasta salads. It makes a large bowl, I went by the recipe, as soon as it was chilled I tasted it and didn't care for it at all, thought it might help to let it chill over night ( someone suggested this) tried it again the next day, I didn't even like it enough to have a small bowl for lunch.

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Reviewer:

Lila

Cooking Level: Intermediate

Reviewed: Aug. 4, 2011

Really good and easy to make. Excellent for using those fresh homegrown tomatos. I used mozzarella cheese instead of feta cheese.

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Reviewer:

Kimmers

Reviewed: Jul. 24, 2011

I used this recipe as a base, that's why I'm giving it only 3 stars. I've been making our rendition for about 5 years. The balsamic and olive oil has to be to your taste.... so start with less. I prefer the white balsamic but my husband says regular is better.... with the regular it tends to make the whole salad look brown and some people may not want to try it. Chopped fresh basil really makes it, again to your taste. Salt and pepper and grape tomatoes; I can't imagane using anything but grape toms cut in half. We sometimes put a small can of chopped olives in too. I make a double batch and it's always better the next day but you'll need to add more olive oil to make it moist again. OH!!! and finely chopped garlic :) I eyball it, but lets say about a tbls to start in an 8 serving recipe. It is yummy and my 18 year old daughters favorite for years...... requested it at her graduation party :) It was a hit! You have to make it your own.

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Reviewer:

KATHYSONISLAND

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Reviewed: Jun. 11, 2011

Awesome is right. I do add black olives chopped, and a little green pepper. This is awesome, I love it!!! Try it you will, too.

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Reviewer:

HappyCamper05

Cooking Level: Intermediate

Reviewed: May 18, 2011

This was indeed awesome - kind of simple, but I gobbled it all down over several days. I soon thought that olives would've been a nice addition - I missed seeing that suggestion on the recipe page. I made the recipe exactly as written. I cooked the pasta for 9 minutes and it was very slightly underdone, so next time I'll make it the full 10. I'd never put drained hot pasta in ice water before, but I did so, and I'm sure there's a good reason for it. And I also chilled the salad for an hour before I tried it. Great stuff, and I'm planning to make it again in a couple of days (with olives, this time). I'll go ahead and give this one of my rare 5-star ratings.

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