The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 6, 2009
WOW! That is the BEST pasta salad I have ever tasted! I can not believe that I cooked it myself! It is better then any I've even had at a restaurant! The only thing I changed was, I did not have Dijon mustard I had creamy Dijon, and I used black canned olives instead of Katamata to save on money. DELICIOUS!
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Cooking Level: Intermediate

Living In: West Allis, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 5, 2009
Incredible! I had never made a pasta salad before, but was asked to bring one to my sister's bridal shower. I left out the shrimp due to personal preferance, but left everything else as written. It was perfect, colorful, and flavorful. I was worried that I would end up with too much dressing because it seemed like a lot while I was making it but it turned out to be just the right amount. Guests raved, and there was an arguement over who got to take home the leftovers. Absolutely will make again, its my new "go to" pasta salad. Yummy!
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 4, 2009
This is amazing! I am so glad I took the time to try this recipe. I made it to bring to a potluck so I grilled up the veggies and assembled the salad before we left. I ate a large amount of it before I even left the house. I did use a combination of garlic and lemon flavoured olive oils in the dressing and it gave it even more zip. I'm thinking next time I might grill up some fresh shrimp and serve it on the side instead of in the salad. I will definitely be making this again.
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Cooking Level: Expert

Home Town: Chetwynd, British Columbia, Canada
Living In: Harrisville, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 23, 2009
Superb, flavorful, hearty salad! We loved this one and will be making it again and again....I followed recipe exactly and wouldn't change a thing. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 21, 2009
I think this is FANTASTIC! My original rating was 4 stars, but I just tried some of these leftovers the next day,(adding the bottom of the bowl of leftover dressing), and I love it! All of the good flavor of the dressing must have sunk to the bottom of the shaker. One thing I would note for next time is NOT to slice the zucchini too thin. I found the slices that were a little more than 1/4 inch were perfect for roasting. If you slice it too thin it just cooks and becomes limp, nothing to dice up. Delicious stuff that I will make again.
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 18, 2009
This was quite good! I made it for company and ended up having to share the recipe. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 14, 2009
Good pasta salad recipe - I think I'd marinate the shrimp a bit next time.
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Cooking Level: Intermediate

Home Town: Tustin, California, USA
Living In: Corte Madera, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 5, 2009
This salad is awesome and does not even need the dressing. I use a 3 color pasta for extra flavor/color.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 3, 2009
My husband does not typically favor pasta salad (especially for a meal), but he did say that this was the best he's ever had. The only thing I altered was using whole wheat fusilli pasta instead of shells and I didn't use the entire amount of dressing prepared. But BE WARNED! This is a pretty potent recipe (with the garlic/onions). Don't plan on breathing on anyone for a while. If I make it again, I will try to saute (or grill w/ the other veggies) the onions or cut back on the amount of raw onions. And I love onions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 1, 2009
Last minute decision to make this, used chicken instead of Shrimp, tasted brilliant. Will definately make this again. Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 30, 2009
Delicious! Made with shrimp the first time, then without. Lasted longer for us without the shrimp already in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 28, 2009
This is a keeper! I love the flavors and after making it the second time it came together quickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 26, 2009
Very good!
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Cooking Level: Expert

Living In: Kent, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 13, 2009
This was really good. I only used 1/2 pound of pasta (bowtie) and think if I used a pound I would definitely double everything unless you like it really heavy on the pasta. I didn't bother to cut the shrimp, seemed like a waste of time to me. If you want more shrimp per bite, just use a smaller variety. I might try some fresh basil next time. I served this for a main course for dinner but can definitely see bringing it to summer potlucks. Awesome.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 27, 2009
Fantastic recipe! I sliced the red onion and roasted it along with the veggies. Delicious. Best to use premium quality feta. For best flavor serve immediately. I'm wondering if the amount of oil in the salad could be reduced... going to try the next time I make the salad. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 27, 2009
This is wonderful...my husband and I very much enjoyed the roasted veggies and the shrimp makes this a really refreshing salad....this is great for summer, very lite but fills you up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 26, 2009
It was a hot day so I didn't want to start the oven to roast the veggies so I used chopped cucumbers, red peppers, celery, red onion, and halved grape tomatoes. Otherwise I followed the rest exactly. This was really delicious and my husband also raved about it. I was skeptical about the dijon dressing for it but it is really perfect! This recipe would also be good with another type of meat besides shrimp.
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Cooking Level: Intermediate

Home Town: Ames, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 25, 2009
A fine recipe, but not a 5-star recipe. Good enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 22, 2009
I am currently pregnant and I had to have type of vinagery pasta salad NOW! lol I just finished making it and it is chilling as I type but I couldn't keep my paws out of it as I was making it. I did use traditional greek salad veggies (cukes, tomatos, green peppers, red onion, etc) instead and tons of feta. The dressing is perfect for any type of pasta salad! I added a squirt of lemon juice to blend the oil and vinegar a bit better. I did notice a little bit of an oily texture afterwards so I splashed a bit more vinegar over top, stirred and voila! yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 21, 2009
I made this tonight but made it as a green salad. I don't care for pasta salad. It was yummy! Everyone liked it.
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