A great basic recipe that you can adjust to your own tastes. I've made it 4 times now, and had success every time. Our favorite is 1 lb. of pasta, 2-12 oz. cans of drained albacore, 1 pint of halved grape tomatoes, ½ cup of fresh chopped parsley, and 1 bunch of finely chopped green onions lightly sauteed with the celery in a little EVOO with basil and oregano (cooled before adding or it "melts" the tomatoes). When using the whole pound of pasta, we up the dressing amount by adding a full ½ cup of Italian. If your pasta salad is too watery, try drying the cooked pasta in a cake pan or cookie sheet with edges. The dressing separates the pasta when you toss it. Thanks for the recipe! It's a keeper!
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