Reviewed: Jul. 29, 2008

Delicious! Everyone loved it. Lots of flavor and easy to make.

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Reviewed: Jul. 25, 2008

This recipe was a hit! I skipped the fresh mushrooms, just because I thought they didn't fit the recipe. The pepperoni was a surprising delight in this salad. Definitely make ahead of time, it brings out the flavors so well! Yum!

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iluvfargo

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Reviewed: Jul. 20, 2008

I cut the oil to half and used half balsamic vinegar and half red wine vinegar as others have suggested, too. This was a major hit!

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Ellie

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Reviewed: Jul. 16, 2008

This recipe is simply fantastic. I'm not a big fan of fresh mushrooms, and I almost left them out, but at the last minute I changed my mind and added them in. The mushrooms really soaked up the dressing and I couldn't imagine the salad without them. I used red onion (it's my favorite) and added canned, quartered artichokes as well. I'm bringing the dish to a picinic in a few days, and can't wait for the compliments to start rolling in from my friends. Thank you for sharing this stellar pasta salad recipe!

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Lucy Honeychurch

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Reviewed: Jul. 15, 2008

Delicious! But only added the ingredients from the list I liked!! As stated by other reviewers, it tastes a whole lot better the second day! Mmmmm

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vanillacoke

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Reviewed: Jul. 14, 2008

WOW! I have tried several pasta salads in the past, and this is by far the best! I was pleasantly surprised at the flavor, although I omitted the pepperoni and used rotini noodles instead of the prescribed macaroni noodles. Also, I let the dressing sit for a day before letting it melt with the salad for a few hours. I highly recommend this recipe!

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Qwerty Chef

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

I left out the basil (allergies) and the pepperoni (to lower the fat) and only had a few hours to marinate it, and it still went over very well at a cookout. I also doubled the garlic (minced) and topped it with shredded parmesan. I used sliced portabellas and whole wheat penne pasta too, which gave the dish a nice earthy look. Definitely a keeper.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 12, 2008

This was ok, nothing great. Very strong vinegar flavor.

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katie327

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Reviewed: Jul. 11, 2008

I love Greek salad, but for some reason we were a little disappointed with this. I would probably not make it again.

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SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Jul. 8, 2008

Very good. Ok, here is what I changed. I added fresh basil, a diced zuchini, and some toasted pine nuts for extra flavor. Also, I used crumbled turkey bacon as a sub for the sausage. It was very good!

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Utgirl

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jul. 6, 2008

I made this this week-end and everyone loved it. I used Rotini instead of elbow macaroni, just because it looks pretty, and I added some marinated artichoke hearts( I put some of the marinate liquid in the salad also). The dressing is very flavorful and every one enjoyed it. My mother-in-law said it was the best she'd every had.

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missymo

Cooking Level: Expert

Home Town: Ephrata, Washington, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jul. 6, 2008

Not only did this taste good but it smells so good when you make it. I love all the flavors together. This was a hit at our family reunion. Thanks!

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CSWALSH

Cooking Level: Intermediate

Home Town: Rumson, New Jersey, USA

Living In: Victor, New York, USA

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Reviewed: Jul. 4, 2008

This salad is excellent. I made a few changes. I used one package of bow ties. I didn't put mushrooms or meat because I made it for a picnic and not every one likes mushrooms or meat. I used the same ingredients and same amount of oil,vinegar etc. This way it wasn't over powering with vinegar and oil. I will make this for every picnic I go to. There was enough to keep a small bowl for my husband and myself and filled a large pan to bring to the picnic. Thank you for submitting this great recipe.

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Flourgirl

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Reviewed: Jul. 3, 2008

This is really good, I took it camping and my friends asked for the recipe! I used balsamic vinegar b/c I didn't have the red wine vinegar, still a great taste. You can add any veggies you want to this dish and so easy to prepare. I cooked the noodles ahead of time and made the dressing and put in air tight container, brought along veggies, and put it all together at the campsite. So easy and so tasty!

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Jana

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Reviewed: Jul. 2, 2008

I LOVE IT! I'm more of a "Simply Salad" type of person, so guests were shocked to find that I made this from scratch. Easy recipe to follow. I would definitley recommend the use of artichoke hearts and tri color pasta, though. Thank you for this awesome recipe! I am going to make it for the fourth again! No more boxed salads for me!

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annie

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Reviewed: Jun. 30, 2008

My friend and I looked for a last-minute pasta salad recipe to serve for dinner. We both immediately pointed to this one and sent our husbands to the store with an ingredient list. Three hours later, this dish was the rave of our dinner! We only made a few changes due to a sparse market - we didn't include tomatoes or feta, used tri-color rotini and added shredded parmasan upon serving. Still great! Love this recipe and many thanks for posting it.

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VETTECHICK99

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Reviewed: Jun. 29, 2008

Outstanding! Everyone loved this dish. I prepared exactly per your recipe and it was delicious. Thanks for posting.

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coastie

Cooking Level: Beginning

Home Town: Asheville, North Carolina, USA

Living In: Mills River, North Carolina, USA

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Reviewed: Jun. 28, 2008

This pasta salad i soooo good!! My husbaband ate it twice in one night.. I wish i made more so, I could have it for lunch today...It was that good. The dressing is delicous. I think Im going to make it on forth of July. MAKE IT!

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special_Gormet

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2008

Wow!!! Very good. I added made a few changes after reading reviews.... HUGE HIT!!!

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AJ

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jun. 25, 2008

I get rave reviews every time I make this. My family always ask me to bring this to gatherings. I few changes I made is I use bowtie pasta, add chick peas, 1/2 a red and yellow bell pepper, and 1 container of marinated artichoke hearts. I do not use mushrooms. I let it sit in the fridge for a few hours before serving so the flavors blend.

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