Reviewed: Jul. 13, 2008

I can't believe I never rated this receipe! Well, I have been making it for a few years and I always get requested to make this dish and give out the receipe too. I add more veggies than stated including a few zuchini. I roast until the edges are browned. I add extra balsamic vinegar and you can really use any kind of tube pasta you like. Toss all the ingredients and then I add cubed feta cheese. Next time I will try adding some roasted red onion! This receipe is excellent and makes a large portion. Leftovers make for a wonderful lunch.

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CANDY88

	Cooking Level: Expert Living In: Las Vegas, Nevada, USA
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Reviewed: May 3, 2008

This was one of the most diverse flavored salads I've tried. The tastes just complimented each other so well. It was delicious...I had two servings myself!! :-)

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Najat

	Cooking Level: Intermediate Living In: Spring, Texas, USA
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Reviewed: Jan. 24, 2008

Roasting the veggies is very important for this dish. We added some sliced red onion as well. Thumbs up!

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opie

	Cooking Level: Expert Home Town: Glendale, Arizona, USA Living In: Monterey, California, USA
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Reviewed: Aug. 20, 2007

Very tasty. I left out the eggplant (just because I don't care for it), added the garlic to the veggies before I roasted them, and used tricolor pasta. I also added 1/2 red onion to the roasted veggies. Will definitely make again.

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deesnyder

	Cooking Level: Intermediate
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Reviewed: Jun. 12, 2007

Fabulous. I needed to bake the vegetables longer to brown and somewhat carmelize them. I doubled the feta (personal preference); used dried basil as there was none in the 3 stores I visited. My family loves this.

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CALIFORNIADREAMIN


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Reviewed: Jun. 11, 2007

Love this recipe!! Hve made it several times and have varied the vegetables and added calamata olives and capers too! Fantastic!

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Jennie A

	Cooking Level: Professional Living In: Milwaukee, Wisconsin, USA
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Reviewed: May 25, 2007

I used moistened sun-dried tomatoes because they're fat free and I didn't have to boil them. I also halved the garlic and found it garlicy enough. I even forgot the yellow squash and it was still a delicious dinner!

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Katie


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Reviewed: May 19, 2007

Yummy, my husband even loved this and he's picky. He doesn't like peppers, so I subtituded with a zucchini, but did not change anything else. Really good.

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Marj

	Cooking Level: Intermediate
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Reviewed: May 9, 2007

Excellent recipe. I subbed spinach for the arugula, used oil-packed sundried tomatoes (drained) because that's what I happened to have on hand, a little less oil than it called for and 1 T garlic (minced from a jar). Loved it and will make it again.

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Andrea


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Reviewed: Mar. 15, 2007

I didn't use all of the oil...seemed a bit much for me. I only used 1 tbsp to roast the veggies in and 3 tbsp for the pasta. I used fresh tomatoes instewad of sun-dried and it was AWESOME!!!! So much flavor!

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Renee Crabtree


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Reviewed: Nov. 6, 2006

Absolutely to die for! Rave reviews from my friends who couldn't stop eating it till they made themselves sick!

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peacefulady

	Cooking Level: Expert Living In: Yakima, Washington, USA
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Reviewed: Oct. 23, 2006

This was the first recipe that I made from this site. Modified it a little to satisfy my "meat & potatoes" husband. I omitted the arugula & added grilled chicken strips. I also topped the pasta with a few black olives for presentation. Very good!

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gztg44

	Cooking Level: Intermediate
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Reviewed: Aug. 29, 2006

excellent. I like it the best served warm. IT was ok cold but I think the flavors blend better when it is warm. I subsituted grated asiago for the feta and it tasted great.

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jynx


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Reviewed: Aug. 11, 2006

Wow! This tastes like something from a really upscale deli. It's fabulous. I hardly changed a thing, other than skipping the arugula. It does require some degree of work, but is very much worth it.

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CAROLANA


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Reviewed: Jul. 12, 2006

This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I substituted baby spinach. I added extra basil because I love it. I only had the oil packed sundried tomatoes so I used them and just omitted using the reserved liquid and I didn't miss it at all. I love this salad and I think it's even better cold the next day.

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trkajo


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Reviewed: Jun. 25, 2006

I really love this recipe. It's delicous!! I have made it many times for a sidedish for BBQ's or just for the maindish with some garlic bread and a glass of (red) vino. I leave out the arugula leaves, when I make a big bowl for me and my fiancé for lunches during the week the leaves get soggy and welted.

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DANELLE

	Cooking Level: Expert Home Town: Kerman, California, USA Living In: Freiburg, Freiburg, Switzerland
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Reviewed: Jun. 19, 2006

I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN.

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NETTIE


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Reviewed: Jun. 12, 2006

Absolutely delicious!! I added extra feta cheese, because I love that stuff!! I don't think the sun dried tomatoes are really needed...but I had some, so I used them....Everything blended so well together...I will be making this again :) Thanks for a great recipe!

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diane

	Cooking Level: Intermediate Living In: Coventry, Rhode Island, USA
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Reviewed: May 22, 2006

I tried this for a potluck last weekend and people kept going back for seconds. I did not add any arugala and made a few minor changes such as 1/2 cup balsamic vinegar, 1 T. fresh lemon juice, 1 t. ground oregano. Thank for a successful pot luck. I will make this again.

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geli

	Cooking Level: Professional Home Town: Davenport, Iowa, USA
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Reviewed: May 9, 2006

Brought this to a party as a barbecue sidedish and everyone said they loved it. For my own personal taste, next time I will reduce the amount of pasta, so the ratio of vegetables to pasta is more like 50/50.

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aCookInLaQuintaCA

	Home Town: Saint Petersburg, Florida, USA Living In: La Quinta, California, USA
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