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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MIRONIDY

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2007

I too took this to a baby shower, and the guests really enjoyed it and asked me where I got the recipe. I didn't really change anything, I just used extra pesto (maybe almost double the amount called for...I love pesto) and I used marinated artichoke hearts. I think my only complaint would be that the dressing was a bit boring and the vinegar was too strong. I'd definitely make this again, just perhaps with a different dressing.

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KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

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Reviewed: Jun. 25, 2007

Very good ingredients for the salad!! I made this the other day for a baby shower, and it turned out great but I wasn't too please with the dressing. I made the dressing the night before to let it sit and I even doubled it to make sure I had enough per other reviews. I dressed it an hour before the party and I couldn't really taste it at all... it was pretty dry. It didn't seem to matter to anyone else because all the ingredients are soo good alone! Next time I may try a creamier dressing though. Also, I didn't buy pine nuts- cause they are so expensive and I already had tons of walnuts and it turned out great!! Thanks for the recipe!! I'll def. make again just with a change to the dressing :)

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meg13

Home Town: Santa Barbara, California, USA

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Reviewed: Jun. 10, 2007

I thought the recipe was delicious. It was the perfect summer dish.

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Rebo

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Reviewed: Jun. 9, 2007

This salad was a refreshing main dish for warm days. I added freshly ground mixed pepper and freshly grated parmesan cheese (in addition to more salt). I also sprinkled the toasted pine nuts over the top right before serving, so they wouldn't get soft. This recipe makes a lot, so it is perfect for sharing. Definitely a keeper.

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Lisa Ramos

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Jun. 7, 2007

This was pretty good. I think it needed more garlic. I agree with the previous comment about not omitting the pine nuts - they really add something. Our grocery store was out of artichoke hearts so I left them out - something was missing and maybe that was it? Will give another try.

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J

Cooking Level: Intermediate

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Reviewed: May 18, 2007

I made this to serve with hamburgers. My husband skipped the burgers and ate the salad. Best one so far.

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Carolyn

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Reviewed: Oct. 8, 2006

I just made this tonight for a dinner party and everybody loved it- had no problems giving away leftovers. I used a little less pasta and salt and threw in some red onion. The buttermilk in the dressing adds some bite and differentiates this dish from standard issue pasta salads. I'll definitely make this one again. Thanks.

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mr valentine

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Reviewed: Sep. 8, 2006

I made this pasta salad for my daughter's 1st birthday and it was a hit! I adjusted the servings to serve 24. I refrigerated the dressing and it calmed down the heavy vinigar smell and it helped. I didn't have rice wine vinigar so I substituted red wine vinigar. I also didn't add the chicken as it was for a side dish. I also used corkscrew pasta. I do think next time I will add a little bit more pesto because we like pesto. Everyone at the party was asking for the recipe and it was even good the next day.

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mom2my3angels

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Reviewed: Aug. 9, 2006

This is my new favorite pasta salad. I even left out the chicken because I was serving to a crowd with some vegetarians. My only suggestion is to use a 12oz box of pasta rather than 16oz. There was too much pasta and I ended up adding more of the other ingredients. The pine nuts are a must. Don't leave them out. Don't leave any of the ingredients out! This dish is excellent the way it is. Thanks for sharing!

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Donna E.

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Reviewed: Jul. 17, 2006

I was surprised by the overpowering smell of the vinegar in the sauce. I put the sauce on and refrigerated it for about 20 minutes in hopes it would lose some of the strong smell. It did and this dish was absolutely delicious! I added a fresh mixture of romano, parmesan and asiago and will definitely make this again! P.S. Warmed up some leftovers for dinner tonight and served hot with fresh cheeses and it was definitely 5 stars!

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NoCarnations

Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 11, 2006

This was a delicious one-dish luncheon. We used marinated artichoke hearts instead of the plain ones.

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susan_k09

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 6, 2006

I used Barilla Campanelle pasta in place of the bow tie because I think it holds dressing/sauce better. I dressed the salad just before I served it and it was wonderful. I did notice that the leftovers the next day were a little dry. More asparagus would be good.

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M2MIN

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 3, 2006

I found the need to add more dressing and pesto after it had had time to marinate. I would add more asparagus and artichokes next time. Very tasty!

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Kathyf

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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

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