Reviewed: Aug. 7, 2011

Instead of using oil and vinegar, I used Girard's Light Champagne vinaigrette bottled dressing and added diced salami. This was well received at my garden club potluck.

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Reviewer:

redj

Reviewed: Jul. 27, 2011

Very good! I used sliced kalamata olives and added some goat cheese.

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Reviewer:

Liz

Reviewed: Jul. 18, 2011

This was a nice pasta salad, followed recipe.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

Yum! I added some zucchini and red pepper flakes, but otherwise followed the recipe. Nice flavor and I liked the variety of textures. Grape tomatoes would be a nice addition. Thanks!

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Jun. 5, 2011

This recipe was so disappointing. It was quite dry and flavorless aside from the saltiness of the olives. I made it for guests and hardly anyone touched it.

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Reviewer:

ALENAV

Cooking Level: Expert

Living In: Long Island, New York, USA

Reviewed: Sep. 7, 2010

tasty and very easy to make. I realized i didn't have red wine vinegar so I had to substitute balsamic instead but it was still delicious. Next time I make it I'll be sure to try the red wine vinegar for sure. Its good both cold and warm. Thanks for the recipe :)

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jul. 26, 2010

Vg. R and I both really like. Mike ate some too.

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Reviewer:

Kerrin

Reviewed: Jul. 18, 2010

Followed the recipe for the most part but used a 19-oz. can of chickpeas and used a bit more of everything else to balance it out. DEE-LISH!!

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Reviewer:

Durtydoo

Cooking Level: Intermediate

Home Town: Betterton, Maryland, USA

Living In: Chestertown, Maryland, USA

Reviewed: Sep. 3, 2009

this was great! the first time i made it, and i added some pico de guillo (i know the spelling is wrong). the second time i made it i added tuna, i substituted the pasta for orzo, added halved grape tomatos, diced yellow bell peppers, red bell, red onions, fresh basil and some crumbled feta... YUM! I am posting that rendition on here as tuna orzo salad, look for it.

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Reviewer:

berrygirl

Reviewed: Jul. 14, 2009

I make a version of this with the additions of red kidney beans, one can, and grated or finely chopped zucchini & carrot. The vegetables keep it moist. Dressing is pretty much the same, I add a pinch of dry mustard, rosemary, basil to the oil & vinegar base.

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4 users found this review helpful