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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 3, 2007
This was wonderful for guests. It seemed like a little too much pasta for the amount of veggies, so I might cut that back a bit next time. Lacking champagne vinegar I used balsamic, which was tasty too. It was great the next day for leftovers.
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1 user found this review helpful

Reviewer:

Countess
Cooking Level: Expert
Living In: Oakland, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 23, 2007
Great pasta salad. I love the dressing and I use it on spinach salad often!
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1 user found this review helpful

Reviewer:

MOMARTIN
Cooking Level: Expert
Living In: Duluth, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 28, 2007
Delicious! Added two thinly sliced shallots, used ex.vir.olive oil instead of canola, and goat cheese rather than gorgonzola, as was on hand, a dash of white wine, and topped w/fresh cracked black pepper..YUM!
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1 user found this review helpful

Reviewer:

schatzi
Cooking Level: Expert
Home Town: Fort Worth, Texas, USA
Living In: Nashville, Tennessee, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 12, 2006
This recipe is excellent as is, but I added sliced ripe olives. Serves a lot of people. I served to 300 guests last night & had rave reviews!!
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2 users found this review helpful

Reviewer:

Mel Timberlake
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 8, 2006
I was asked to make this recipe for a party by the hostess. I was a little leary, but one taste and it is now a favorite of all of ours. The dressing ingredients are great.
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3 users found this review helpful

Reviewer:

Liz
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