Reviewed: Jan. 14, 2007

This is a good base recipe for pasta salad. I like the vinegar/mayo combo; it's very different. That being said, I think it needed A LOT of tweaking. I added a ton of cayenne (as others have suggested), way more garlic, salt, pepper, and basil (only had dried), lemon juice, chopped onion, and peas. I am debating adding celery before I serve it. Anyway, worth trying but depending on taste, you will probably need to add to this.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 25, 2006

Delicious!

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maplebook

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Reviewed: Dec. 13, 2006

Very different and delicious tasting pasta salad!

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jayjay

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Reviewed: Dec. 2, 2006

Awesome recipe! Don't need to change anything!

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SIMONEMAYNARD

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Reviewed: Oct. 12, 2006

Made this for a birthday party...was a definite hit! The dressing is excellent! Thanks :)

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BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Sep. 11, 2006

We felt this was very bland. I may have used too much pasta - I used a 12 oz. box? Loved the flavor of the dressing so I may try this again with half of the box.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Sep. 7, 2006

Loved this! Not a black olive fan so I left them out, but added some red onion and also some crumbled blue cheese.

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lamos79

Cooking Level: Intermediate

Living In: Waterbury, Vermont, USA

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Reviewed: Sep. 5, 2006

I chose to make this for a pot-luck for my husband's work because of the good reviews, and then really liked it and had to make some for myself! I did like some other reviewers and only used 3/4 cup light mayo. I made it once with red bell pepper instead of yellow. The dressing is very good and will go well with whatever veggies you might want to use.

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dstark

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Reviewed: Aug. 15, 2006

Very tasty and versatile recipe. It does dry a bit when you store it overnight, but that is typical of pasta salads and is easily remedied by adding a dab of mayo to perk it up. I make this all the time because it's so easy and flavorful. One time I didn't have basil on hand and instead subbed dried dill -- worked great and was delicious.

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Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 31, 2006

I made this for a picnic, It was good, but far too strong for the amount of pasta amount listed, I would add an extra cup of noodles to make it three. I also added some green onion. Beautiful salad.

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Dani

Living In: Welland, Ontario, Canada

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Reviewed: Jul. 28, 2006

So far so good! I made it last night for a family dinner today. I had to scale it to 30!! Last night when I sampled it it was good and if it's like other pasta salads it will just get better. I did however add some chopped up zucchini and red onion, and the fresh basil at my grocery store looked terrible so I just sprinkled some dried basil over the top. So far it's a hit.

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KATE911

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Reviewed: Jul. 12, 2006

This was delicious and I'm not a big pasta salad fan. I would make it a day in advance to get the full flavor. I made some changes based on our tastes - added feta, red onion, sundried tomaotes and cayenne pepper. Omited olives. I used a whole box of rotini, I think it's 10oz. I had to add a bit more vinegar and garlic. Even though I made a few substitutions, the base of the recipe was the same. I will make this again. This is a good make-ahead recipe to bring to a party.

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CMERG

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Reviewed: Jul. 6, 2006

I prepared this pasta salad for a 4th of July party. It didn't go over all that well. Perhaps there was too much mayo. I would make this again but substitute the mayo dressing for an Italian dressing. The mayo hides all the colorful pasta. Sprinkling shredded cheddar cheese on top would've been a nice touch.

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meyangela

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: New Berlin, Wisconsin, USA

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Reviewed: Jul. 6, 2006

Abosutely wonderful! I had rave reviews when I served it at a wedding dinner. Would suggest that you qualify the pasta amount as cooked and a great substitute for fresh basil is a heaping tablespoon of pesto. Thanks so very much, I have added this to my list of "famous for dishes".

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NCARMICHAEL1

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Reviewed: Jul. 5, 2006

This was good when I made some alterations to it. It was very bland as is. I added about 2 tbsp. ranch dressing to give it some flavor. I also think it would be good with some cheese in it.

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Serving_Him

Cooking Level: Expert

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Reviewed: Jul. 4, 2006

This is excellent, our new favorite! Made it for a 4th party and everyone asked me for the recipe. I made 2 days in advance and the flavors were wonderful. I used a full 16oz. of dry colored rotini, doubled the garlic, added ½ cup green peppers and ½ cup frzn peas (thawed), and then sprinkled with shredded sharp cheddar before serving. All I have to say is yummy and thank you!

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Erica77

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Reviewed: Jul. 3, 2006

Very easy to make. Use one 16 oz box of rotini pasta. I thought this salad tasted amazing without sitting overnight in the fridge. I didn't add the black olives because no one likes them here except me. Mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 2, 2006

excellent

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jun. 22, 2006

Funny you hear so many different opinions about pasta salad. Well, this is a real nice, delicious recipe. Of course, add or subtract veggies, but following recipe this one is one to pay attention to.

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Andi

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Reviewed: Jun. 20, 2006

i wouldn't call it the best, but it is really good. i didn't think it was too much mayo myself, and i used a little more than 2 cups dry pasta, which i also thought was just right. a good recipe overall, and a good recipe to play with.

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