Reviewed: Jan. 3, 2012

This was good, but didn't really give the 'fresh' vibe that I was looking for. I would make sure that it isn't too cold when serving otherwise it doesn't taste as good as when it's just cool.

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1 user found this review helpful

Reviewer:

Ana B.ee

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Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Jun. 1, 2010

Great and easy. I did a few substitutions based on what I had on hand. Also - made 1 1/3 cup of orzo -- slightly more than the recipe called for. Used green olives, no black on hand. Terriffic! Also used about 1/2 cup of asiago cheese. Seasoned mine with McCormick's Salad seasoning (about a tablespoon)-- gave it a nice pep.

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Reviewer:

Feliz Navidad

Reviewed: Sep. 20, 2009

My family did not care for this at all. Would not make again.

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2 users found this review helpful

Reviewer:

shrimps

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Jul. 25, 2009

WONDERFUL SUMMER SALAD! I also added some feta and even some cucumbers:)

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4 users found this review helpful

Reviewer:

jjreid95

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Reviewed: Jul. 14, 2009

This is one of my family's favorite salads. You also can customize this recipe by adding in other veggies like bell peppers for a twist.

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2 users found this review helpful

Reviewer:

irisranch

Cooking Level: Expert

Reviewed: Aug. 4, 2008

Perfect summer salad. Very pretty. Fresh herbs make the difference.

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2 users found this review helpful

Reviewer:

DEBBIE

Reviewed: Jul. 20, 2008

Very good blend of flavors & colors. I did modify the ingredients based on what was in my refrigerator... I added spinach which I wilted while draining the pasta. I used black olives, and artichokes instead of corn. Used mint in addition to parsley and basil. And I changed the proportion of the dressing to equal parts vinegar & oil and added a bit of sugar. Also tossed in some feta cheese for added Greek flavor.

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14 users found this review helpful

Reviewer:

gapch1026

Reviewed: Nov. 12, 2007

This was a beautiful salad, and very colorful. It uses healthy ingredients which are all very compatible, so it should have been a great salad. I varied this just a bit by using garbanzo beans instead of corn, and yellow pepper instead of red for additional color. Still, it was short on flavor, and the vinegar taste was overpowering. Were I to make this again I would use a ratio of 3 parts oil to 1 part vinegar, and add some seasoning... Greek or Italian seasoning maybe? It's a good base salad, however, so with some tinkering I'm sure it will be as tasty as it is pretty.

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29 users found this review helpful