Reviewed: Aug. 1, 2009

My version had slivered almonds which adds a nice crunch, green onion (in addition to purple) and no bell pepper, but everything else is the same. I never measured anything, just added it until it looked 'pretty'. FABULOUS and a real party pleaser (it's sooo pretty!).

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elenaj

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Reviewed: Jul. 25, 2009

What a fantastic, colorful, delicious, HEALTHFUL recipe! And the possibilities for creativity using this as a base are endless. For example, I didn't have orzo pasta so used brown rice; substituted dried cranberries for the currants; added some diced tomatoes, a bit of chopped broccoli and some sliced black olives; and eliminated the canola oil entirely. My finicky dauthers-in-law had seconds and asked for the recipe! My husband asked me to make it again to take along camping. This is a 10 star recipe in my family!

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FiddleDeeDee

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Reviewed: Jul. 20, 2009

I love this recipe. It travels well for taking to a summer cookout. I have often substituted different vinegars if I don't have the white balsamic on hand. This is a different twist on pasta salad and has such a good fresh nutty flavor.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 8, 2009

This salad was delicious! It was exactly what I was looking for. I made the recipe for 15 and served it at a baby shower. Everyone loved it and begged for the recipe. This is definitely a family keeper. I will make this again and again.

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Tina Bedrick

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Reviewed: May 19, 2009

This salad was very tasty. I served it as an appetizer and everyone loved it. Only change I made was that I added dried cranberries to the mixture. Love this, will definately make this again. Thanks!

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ricarlie

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Reviewed: Mar. 5, 2009

Tastes just like the recipe I had in a restaurant! I did however, add more corn, peppers and used dried cranberries instead of currents.

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NewCook45

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Reviewed: Sep. 9, 2008

Excellent. This reminded me of a salad I had at J. Alexander's. It was sooo tasty, not heavy and was an excellent complement to my salmon.

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yummy2

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Reviewed: Aug. 10, 2008

Thank you for this wonderful recipe. It's so pretty! I made it exactly as instructed and it's yummy. And healthy. Plus, it's a great recipe for those potluck events because of its vegetarian/ vegan ingredients.

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Jennie

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Reviewed: Aug. 3, 2008

I love this gorgeous looking dish! It is so colorful and mouthwatering! and tastes spectacular!!! I did not have the wild rice on hand so I skipped it - but I will probably use it next time - as it adds to the colors! I will be making this dish again. The recipe calls for alot of vegetables diced into 3 tbsp. amounts. I woun't cut into 3 different peppers just for 1/4 of the pepper or open a can of corn just for 3 tbs. of corn - so of course I ended up with ALOT of this salad. I doubled the dressing, but I omitted the 1/4 cup canola oil (it would be too greasy) - but added in just the 1/4 cup olive oil. I did not have white balsamic vinegar, so I used regular balsamic.

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