Reviewed: Oct. 30, 2009

SIMPLY DELICIOUS I made this dish for a potluck, and I ended up going home with an empty bowl!! I was even asked for the recipe. Definetly making this again. Thanks

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jen15

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Reviewed: Oct. 18, 2009

This was wonderful. Followed the recipe to a"T" using 16 oz box of pasta. I can see why just using 2 cups would make it too soupy. Using the whole box made it just right. The fresh basil and garlic gave it just a wonderful flavor. This will be the only pasta salad I will make.

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Jean

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Reviewed: Oct. 13, 2009

Not too crazy about it. I guess just not what I was expecting/looking for.

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Sara Smith

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Reviewed: Oct. 10, 2009

Not the recipe I was looking for, but tasty nonetheless. I have to wonder if the original poster meant 1/2 cup of mayo though, 1 cup is way too much!

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ScottEdward

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Reviewed: Sep. 24, 2009

I LOVE this salad. It is always a hit when I make it. The only thing I changed was that I used fresh chopped cilantro instead of fresh basil and left out the olives.

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alohamommy19

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Reviewed: Sep. 18, 2009

I was in charge of bringing refreshments to a class I am attending and this turned out to be a hit. Everyone asked me for the recipe. I added quite a few things to the salad, but kept the dressing exactly the same. I used dried basil and added rotisserie chicken, grape tomatoes, chopped broccoli, minced onion, chopped celery and bell pepper. It was very good.

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cj

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Reviewed: Sep. 8, 2009

Awesome, first time I've ever been asked for a recipe :)

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HAGGIS30

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Reviewed: Sep. 7, 2009

This recipe is fabulous! I'm a huge fan of fresh basil, and this recipe hits that mark! Everyone who tried it loved it. Rainbow rotini, with its subtle vegetable flavors and rainbow of colors, really makes this a standout side salad. I always enjoy finding a recipe that has a fantastic base, but that is flexible enough to add my own twist. You could add any of your own favorite fresh vegetables and this would still be amazing. I found I only needed about 3/4 of the dressing, but it was so delish that I saved the rest in the fridge and am going to try it on a green leaf salad. Thanks Jeri for a wonderful recipe!

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DKIRK02

Cooking Level: Expert

Home Town: Harrisonville, Missouri, USA

Living In: Merriam, Kansas, USA

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Reviewed: Sep. 2, 2009

This was AMAZING. Made a couple changes... Left out olives and used only 1/2 T. vinegar; Added 2 tsp. onion powder, 1/4 tsp. ground white pepper, 1 T. seasoned salt, 1/2 c. finely chopped onion, and 1 cup finely chopped broccoli. I could have eaten the whole bowl myself! I did share, however, and everyone loved it. :-)

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Gretchen

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Reviewed: Aug. 31, 2009

Yummy, yummy, yummy. I think this is a great recipe. I love the basil element, so I added more than the recipe called for. I'm not a big fan of fresh garlic, so I just added some garlic powder. I think this will be my new stand-by for pasta salads!

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LAKIM202

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Reviewed: Aug. 30, 2009

I loved this recipe. I used whole wheat rotini and balasmic and skipped the olive because my husband doesn't like it. I came out great.

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TenaS

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Reviewed: Aug. 25, 2009

Excellent. I did double the recipe. I used dried basil and it turned out fine.

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CookieMom

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Reviewed: Aug. 25, 2009

This is my new basic pasta salad recipe. I have made it many times, using different veggies depending on what I had on hand. No substitutes for the fresh basil, you can't replace that wonderful flavor! I put in a bit more peppers & a bit less mayo & it is wonderful.

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cookinmom

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

This is very good. 1c mayo is pretty standard for pasta salad...I didn't think it was too much at all. I used a green pepper and approx 1 T dried basil because that's what I had. I think maybe adding some bacon would put this over the top for me. It is very similar to the bacon ranch pasta salad from this site that my family loves, but I like the flavor of the the garlic/basil over the ranch. Now to convince the rest of the family...

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Jul. 28, 2009

AWESOME!! I used about triple the amount of basil just because I love it, but the recipe is great as is!

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jmandery

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Reviewed: Jul. 26, 2009

I did not have the rotini pasta, so I used regular whole wheat elbows. That was the only adjustment. I doubted the red wine vinegar but it tasted very good. The family loved it!!!

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DOLCE7VITA

Cooking Level: Beginning

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Reviewed: Jul. 23, 2009

Excellent recipe. Used with rotini pasta and tortellini. Added salami for an extra kick, but otherwise made just as stated. It is a big hit every time!

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DLeBlanc

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 22, 2009

I made this pasta salad this past weekend for a birthday party and it was delicious. The whole family couldn't get enough of it. The basil and tomatoes fresh from the garden were wonderful in this recipe. I halved the recipe by cooking 8 ounces of pasta and halving the dressing. Next time I might add a little Parmesan cheese, not that it was needed just for and added flavor element.

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SHELLEY39

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

OUTTA THIS WORLD DELICIOUS DRESSING! I was concerned about the red wine vinegar because I'd never cooked with it before but the ingredients combined to create a wonderfully creamy, interesting dressing. I did have to improvise with the veggies--used a whole red pepper instead of 1/2 a yellow and used two medium fresh tomatoes. Also I added two cloves of garlic rather than one, simply because we love garlic here. Oh, and I used dried basil as my plans for a herb garden never came to light, ha ha. This salad is chilling right now so I can't give any reviews from my diners yet but I anticipate GREAT comments and will be sure to post them here later! Thanks for sharing!

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Carrie V.

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Reviewed: Jul. 7, 2009

I love this salad. I pretty much followed the recipe. I used leftover penne pasta and didn't have any olives to add and it was still vary good. I love the tasts of the fresh basil. I planted an herb garden this summer and have been looking for recipes to use them in and this was great. I used my first 2 ripe tomatoes also. Wonderful, definately a keeper!

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