Reviewed: Mar. 8, 2012

OMG! this was fantastic! I used balsamic instead of the wine vinegar, 1/2 regular and 1/2 herb brie and grape tomatoes.... to die for!

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Reviewer:

ripley

Reviewed: Feb. 12, 2012

This was fantastic! My hubby & I had never tried brie before. We tasted it straight out of the package & didn't like it very well. But when prepared with this recipe we loved it! Definitely a keeper! So easy too!

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Reviewer:

joelandamanda

Reviewed: Feb. 11, 2012

I love brie. I love pasta. I love basil. But this was just ok. It felt like a waste of expensive cheese, and I wished I had used it for something better.

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Reviewer:

hikinganne

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 18, 2011

This is a very good pasta salad. Thanks for sharing. I gave it 4 stars because I think the fettuccine is awkward. I will make it again but use a smaller noodle like a rotini. Also, I did not like it warm because it was too oily - it is best served cold, imo, when the noodles can soak up all the wonderful flavors. The fresh basil an tomatoes were wonderful!

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Reviewer:

mmyers168

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Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

Loved it but made a few small changes, as usual, based on what I had on hand. I used chopped spinach instead of basil and doubled the amount and rice vinegar instead of red wine. Otherwise followed the recipe and it is definitely a repeat!

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Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

Reviewed: Aug. 24, 2010

I enjoyed this recipe. After reading reviews, I chopped TONS of garlic and added to the marinade. (Also cut the recipe in half to serve 4) I made this for me and my husband. He prefers red sauce for pasta, so he would prefer red over this clear/white sauce. However, he enjoyed it (except too much garlic - my fault). I enjoyed and will make again. I would probably add shrimp or scallops or chicken when making again.... =D

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Reviewer:

Yane

Reviewed: Aug. 6, 2010

I made this tonight for my sister's birthday dinner and it was very well received! I didn't change anything except to use balsamic vinegar instead of red wine vinegar and capellini instead of the fettuccine. I think good quality ingredients like good Brie and garden fresh tomatoes are the keys to this recipe. I'll be making this every summer when the tomatoes and basil are in season.

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Reviewer:

nancypants

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jun. 28, 2010

Awesome. I'll likely roast or saute the garlic next time. It was a bit strong. Great summer dish to use basil and tomatoes from the garden.

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Reviewer:

susie

Reviewed: Jun. 19, 2010

This was very good and a nice fresh dish. I used more basil than the recipe called for, used Rotini instead of fettuccini (as someone else recommended) and threw in some peeled and deveined shrimp with the pasta as it cooked. Everyone loved it.

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Reviewer:

Bill

Cooking Level: Expert

Living In: Manassas, Virginia, USA

Reviewed: Jun. 19, 2010

Tasted a little to bland for me, I think were I to make it again I would up the basil and brie substantially. It makes for a pretty healthy meal, just doesn't have enough of a taste for me as is written.

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