Reviewed: May 27, 2012

love it , is refreshing , tasty . ill make it again soon.

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 15, 2012

Hey this is pretty good, nice cool different kind of salad for the warmer months. All in all pretty tasty!

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Reviewer:

lovergirl_980

Reviewed: Apr. 2, 2012

A unique approach to the pasta salad, no changes and turned out great, crowd loved it. simple too. ;-)

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Reviewer:

Kayt the Cook

Reviewed: Oct. 11, 2011

My family really enjoyed this, I actually considered doubling the dressing but decided not to. Its perfect for summer cookouts.

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Momma Mophead

Cooking Level: Intermediate

Home Town: Calexico, California, USA

Living In: Lake Oswego, Oregon, USA

Reviewed: Jun. 22, 2011

I made this along side bbq chicken on the grill. It's a great summer cookout side. I made extra so that I can add grilled chicken strips to it and have it for lunch. Kids and hubbie weren't so into it, I but I enjoyed the veggies and basil.

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Reviewer:

LPROC

Reviewed: Apr. 6, 2011

When making this salad, I forgot to add the corn. I prepared the rest as directed. This salad is fabulous! I couldn't keep out of it while preparing the rest of the meal! Then I remembered the corn and stirred it in. With the corn it was good, but without it was much better! So from now on I think I'll leave out the corn.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Aug. 23, 2010

ecellent recipie. I did make a few changes. I used Roma tomatoes . I just diced them, I like these because they don't have alot of goup and they have alittle less acid content. I left out the olives, we don't eat them.I used a viriety of yellow, orange, red, and green peppers for color. I garneshed the top with some jumbo, steamed srimp. My husband loved it

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Reviewer:

Kim L. Varricchio Bates

Cooking Level: Expert

Home Town: Woburn, Massachusetts, USA

Reviewed: Aug. 15, 2010

Light and Tasty. Perfect company for grilled chicken. I didn't use balsamic (only I like that vinegar) used red wine vinegar. Didn't have much of a twang so I ended up adding 2 tbs of plain old bottled italian dressing. Hit the spot~!

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Reviewer:

FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Jun. 17, 2010

Nice blend of flavors, pretty to look at, and a fun way to use orzo pasta. We didn't have frozen corn, so I used half a can of canned corn. Also didn't have greek olives (which I LOVE), but green olives were a nice twist. I think some black beans or even garbanzo beans would be nice and add some bulk. But then, I'd add extra vinegar. Actually, I added extra vinegar anyway. Also, I used cilantro (still in the parsley family) instead of flat parsley. Thanks for a fun, colorful salad!

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