Reviewed: May 8, 2013

Nice combination of flavors. I made it into a cold salad. The tomatoes got a little mushy after a day in the fridge, so I didn't eat it all. Good though.

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Reviewer:

Khaen

Reviewed: Apr. 17, 2013

Better as a side than main dish.

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Reviewer:

Christina

Cooking Level: Intermediate

Reviewed: Apr. 15, 2013

This is very good and would rate it 5 stars if it was rated among pasta salads.

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Reviewer:

SpiceHutClive!

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

Reviewed: Apr. 15, 2013

I make this quite often but use olive oil with freshly chopped garlic, kosher salt & cracked white or black pepper & a good sized bunch of chiffonade basil in place of bottled dressing. No red onion as my family dislikes onion, but I'd use it if it was just myself. I let my tomato mixture sit for an hour so the flavors will blend nicely. A topping of freshly grated parmesan or asiago (a family fave) and you've got a wonderful dish liked by all. It's also very good with grilled chicken breast sliced thinly & arranged nicely on top of each serving.

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Reviewer:

Jay

Reviewed: Feb. 8, 2013

Liked everything about this but instead of adding pasta to cold ingredients I cooked them with some chicken and used angel hair pasta. Next time I will try it the other way.

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Reviewer:

SUNSHINE24

Cooking Level: Beginning

Home Town: Kingston, Idaho, USA

Living In: Osburn, Idaho, USA

Reviewed: Dec. 8, 2012

Super easy, done in minutes! I didn't have red onions so used white, & didn't have parmesan so used Romano & I used more dressing than the recipe recommended because i like things spicy ;-) It's a great cold salad for BBQ night!

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Reviewer:

PRG

Reviewed: Oct. 30, 2012

This was really tasty. My family really enjoyed this. We ate it hot for dinner and then the leftovers cold the next day. Both ways good but I think I prefer it cold. Great as a light dinner with garlic bread or as a side dish.

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