Reviewed: Sep. 21, 2011

It was easy and really good, but I put only 1/2 cup of olive oil and added some dill. Perfect for lunch.

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Jun. 29, 2011

I would agree that 1 cup olive oil is more than needed. I used 3/4 cup and added extra vinegar. I would agree with other reviewers that it was a little bland, so added Garlic Pepper, Italian seasoning. Next time I will add something else, probably more vinegar. I also added capers and olives.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: May 30, 2011

Good starter recipe - can use whatever veggies you have on hand (I went with edamame) and the dressing is quite good but just a little too much oil (3/4 cup would be just about right).

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Reviewer:

THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 13, 2010

An excellent luncheon recipe for a hot summer day. I only used 3/4 cup olive oil and that was plenty. I also used 3 tsp soy sauce. As another reviewer suggested, I added small cubes of cucumber. Fast and easy to make and best of all there were no leftovers!

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

Reviewed: Jun. 22, 2010

So light and refreshing, the perfect summer recipe! I used orzo pasta because it's what I had on hand. I also omitted the soy sauce (because I forgot it), lightly steamed the veggies before adding, used only 1/4 olive oil, and used lemon-infused white balsamic vinegar in place of the red and lemon juice. To punch up the spice I added Italian seasoning and a generous amount of Mrs. Dash Garlic & Herb blend. Finally, I topped each serving with sliced grape tomatoes. Super yum!

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Reviewer:

EdanaTheRed

Reviewed: Apr. 25, 2010

Wonderful in the summertime, super easy to make, and also great with rice instead of pasta!

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5 users found this review helpful

Reviewer:

incinarae

Cooking Level: Intermediate

Home Town: Strathmore, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 18, 2010

YUM. This is so tasty... I was out of olive oil so I had to used vegetable oil and minced garlic. I also used steamed zucchini and yellow squash instead of carrots and broccoli. It was so good! Thanks!

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Reviewer:

MANDATOM

Cooking Level: Intermediate

Home Town: Danville, Kentucky, USA

Reviewed: Aug. 24, 2009

Made this with some day old silver salmon from the Kuskokwim river in western Alaska. I was short on olive oil and used a blend of olive and canola. Also didn't have red wine vinegar so I used a mix of white wine vinegar and red wine. Maybe it was the oil, but we did not care for it.

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Reviewer:

margaret

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Reviewed: Jul. 11, 2009

This was very, very good. I was looking for something to make with a can of salmon and pasta and this was perfect. I didn't have broccoli so I sautéed a zucchini instead; I also added a chopped tomato and half a can of chick peas and a bit of chopped onion. I couldn't believe that a cup of olive oil wouldn't be too much so I only used a half but I think next time I will try a cup. This made a huge bowl of pasta salad and the dressing was readily absorbed. It was still good though with half the oil so suit yourself. Nice with a good grated cheese on top. This is a very flexible recipe. Thanks!

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