Reviewed: Sep. 11, 2009

So so good. I added more veggies than called for, as well as adding olives and substituting roasted almonds for the pine nuts, and cutting back on the dressing (in an attempt to make it healthier). All good changes. I will definitely make this again.

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Em

Cooking Level: Intermediate

Home Town: Albany, California, USA

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Reviewed: Aug. 18, 2009

Made this without chicken. When I tasted it, I could not figure out why it was boring. Well, I forgot to add the pesto. Fixed MY ERROR and NOW, it is wonderful! The whole family loves it.

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Thogan

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Reviewed: Jul. 21, 2009

Wonderful pasta salad! I made a batch and a half of dressing. I mixed the full recipe of dressing into the salad and let it chill for several hours. From other reviews I knew it would be dry so I saved the extra dressing to stir into the salad right before serving. It's even better on days two and three.

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KristieB

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Reviewed: Jun. 12, 2009

Fantastic! Don't change a thing!! (although the chicken is not important in this one--I too left it out) I do have to admit to adding a little extra pesto too, because it brought such a wonderful flavor to the salad, Also remember to clip some fresh basil and sprinkle just a little on top for garnish--it's prettier, fresher looking, and tastes great! This is one of my new favorites.

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KappyCT

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Reviewed: Jun. 11, 2009

Really yummy flavors. I did roast the asparagus instead of boiling. Keeping the dressing seperate allows you to toss together just enough and save the rest for later. Very good.

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susan

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: May 25, 2009

So GOOD!! I followed the ingredients list exactly, left nothing out. I stir fried the asparagus pieces in EVOO though instead of boiling. I got everything ready the day before I served it, which made the dressing lose the vinegar smell, it was great! Tossed the pasta with the pesto the day before but kept all other ingredients in separate baggies to combine before serving. THIS DISH IS DELISH. So good that I can't wait to take it somewhere and hear all the oohs and ahhs! It's a great lunch main dish, and for a dinner I think I will leave the chicken out but serve it as a side dish to chicken for a more formal presentation. Thanks for this recipe!

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: May 25, 2009

Wow! My new favorite salad. I used it as a side dish and left out the chicken. It was a hit!

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Amy

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Reviewed: May 8, 2009

This will be in my recipe box for a long time. I changed and added a few things too. I wasn't interested in the creamy part of the dressing, so I left it out and only added extra pesto. I also added black olives, small can sweet corn, and gorgonzola cheese. I took this to the office and there is nothing left, really good recipe, and great for the Texas summer heat. Thank you.

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beckieg

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

This is a great receipe, my whole family loved it. I made some changes: Added sliced olives, shredded monterey jack cheese, used a creamy garlic italian dressing instead of buttermilk, and used grape tomatoes instead of cherry. I think it would be good just as is, or add your own twist to it!

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mom2

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Reviewed: Aug. 25, 2008

Don't use this sauce. It's great with plain cheese, perhaps the pesto without the creamy stuff.

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Robyn

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Reviewed: Aug. 4, 2008

This is my new favorite pasta salad. As others sugguested I left out the chicken and used a 12oz box of pasta rather than 16oz. I used about 2/3 cup of store bought pesto and then added some chopped fresh basil leaves. I also bought buttermilk ranch dressing instead of making the buttermilk dressing in this recipe. I put it on the side, just in case people didn't want it on the salad. (Because it is really good with just the pesto) Everyone added it anyway and LOVED IT! This is a keeper!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 30, 2008

Excellent combination of flavors... I used mini bowties, about 12 oz. Doubled the tomatoes and asparagus. Used home made pesto and about half the called for creamy dressing. Was gobbled up at a bridal shower!

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Jun. 30, 2008

this recipe was amazing!! Ive had 10 requests for the recipe and I only made it once!

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BrandonH

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Reviewed: Jun. 22, 2008

This is a fabulous salad! I made this for a girls weekend. I kept the pasta seperate from the other salad ingredients. I mixed the dressing in a mason jar and put it all together when I got to the cabin. It was gone in the first sitting. I swear it's the dressing...it's nice to have this over a regular lettuce salad also.

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Joyce

Cooking Level: Expert

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Reviewed: Jun. 9, 2008

This was awesome! We also had it without chicken since there was a vegetarian in the crowd. While the pine nuts were good, I don't personally think they were worth the $10 they cost. This is a great, refreshing, different pasta salad!

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LindsayRoseS

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Reviewed: May 8, 2008

Wonderful! I doubled the buttermilk dressing recipe, and left it on the side for those who just wanted pesto, also used more pesto than recipe calls for. This recipe is great with out the chicken, and also adding other vegetables. Great for summer!

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MANDAJOY623

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Reviewed: Apr. 21, 2008

This pasta salad is wonderful! It has all my favorite things in it. I did add more pesto, as others have stated. Other than that, made as directed, and the results were well received by everyone.

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Apr. 14, 2008

Very tasty and light...great dish.

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Shannon

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Reviewed: Feb. 26, 2008

I have prepared this salad now multiple times because it is delicious, quick to prepare and at the same time is quite a fancy party salad. Since I do not usually have rice vinegar around I tried balsamico and plain white vinegar. Balsamico is a bit overpowering the other rather delicate taste and I do not recommend it. Hence, white vinegar is the replacement of choice to me. Apart from this I always find that I need to add additional salt once everything is tossed together. I have also omitted sometimes the buttermilk without too much effect. Thanks for that recipe!

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femtoandre

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Reviewed: Feb. 21, 2008

I'm sorry to have to rate this a 3. Perhaps I did something wrong....I don't think so. This recipe does make a lot so that is a plus. I did not care for the dressing. If I make it again I will only add the pesto sauce. I had to double the pesto sauce. Also, I would add more asparagus. But even with those changes I don't think I would make it again. Just so so, in my opinion.

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