Reviewed: May 25, 2012

At the risk of sounding redundant, the dressing is excellent! The only thing I changed was substitute balsamic vinegar for the called for red wine vinegar because that's what I had on hand. I also refrigerated the pasta salad for a couple hours so the dried onion had a chance to reconstitute and soften up. It tasted amazing! When I make it again I may cut down on the ranch and mayo a bit and substitute some sour cream to make up the difference. Great pasta salad; it is a must try!

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Reviewer:

dmk8991

Cooking Level: Intermediate

Living In: Vernon, Connecticut, USA

Reviewed: Apr. 29, 2012

Made this way simpler but ended up very tasty! Shells, broccoli, carrots, red onion, bacon, shredded cheese. Dressing- 1 cup miracle whip and ranch pack and 1 tsp seasoning salt. Hubby loved it and it hit the spot for a creamy pasta salad : )

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Reviewer:

aelkiefer

Reviewed: Apr. 26, 2012

My family and extended family loved this! I made a huge batch - I used 2 boxes of bowtie pasta and just increased the amount of other ingredients until it looked right. I added green and yellow pepper and left out the egg. The dressing is delicious. I was hoping for leftovers, but my people ate it all !

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Reviewer:

Zfishfarm

Reviewed: Mar. 25, 2012

I followed the recipe exactly as written and it was delicious! The only difference was that I didn't have cubed American cheese so used Colby/Monterey Jack. I really think this is delicious without the cheese. I didn't find the vinegar overpowering (I used red wine vinegar) and the dressing is delicious! The sunflower kernals add that special something. I was very happy with this pasta salad and my husband loves it!

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Reviewer:

Bea

Reviewed: Mar. 17, 2012

Very good & quick to make. I read so many reviews saying it had too much vinegar, well I love vinegar but it it a bit heavy on the vinegar, so next time I'll cut back a bit. I was out of carrots so subbed celery & it was fine. This makes a great dressing, def. a keeper recipe.

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Reviewer:

JOMUIR

Cooking Level: Expert

Living In: Detroit, Michigan, USA

Reviewed: Mar. 13, 2012

Reduced the vinegar per other suggestions and added dill for more flavor. Thought it was a very average dressing. Will not make again.

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Reviewer:

stimmer

Home Town: Farmington Hills, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Mar. 1, 2012

This was so delicious !!

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Reviewer:

acejoker_01

Reviewed: Jan. 19, 2012

I used 1 tablespoon of cider vinegar, added about 1/4 cup of diced fresh tomatoes, and about 1/2 teaspoon of sugar. We are not cheese lovers so I didn't add it. Sunflower seeds were also left out because I didn't have them. This salad is better when served within a couple of hours. Otherwise the dressing is drier when stored several hours in the fridge. The second time I made this I served it within a couple of hours and it was much better. I also added sun-dried tomatoes but I think I like it better with the fresh ones. This is the pasta dressing I've been looking for.

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