Reviewed: Oct. 22, 2009

This was delicious in a mellow, summery way. I used piles of tomatoes. Instead of olive oil, I just used italien dressing, which was cheaper and gave it a really good flavor. The green onions are key.

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mckellister

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Reviewed: Oct. 1, 2009

I have made this recipe for several dinner parties and everyone loves it! I do use lots of fresh Basil.

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Kim

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Reviewed: Sep. 8, 2009

I found this recipe to be bland, too, as mentioned in other reviews. I added 2 T. balsamic vinegar and let the salad marinate overnight in the refrigerator. Then it was pretty good. I think next time (and there will be a next time) I'll use a bit more balsamic vinegar.

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Wildrose

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Reviewed: Aug. 27, 2009

Ok, so maybe this isn't a "salad", but it is a delicious pasta dish! My mozzarella melted a bit too much, but very good overall. I used extra cheese and basil so maybe that is why I didn't think it was bland. I will use again.

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Cuetrain

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Reviewed: Jun. 24, 2009

I thought this recipe definitely needed more flavor to it, I added in some kalamata olives, some garlic powder, along with a tomato sauce and just made it into a regular pasta dish.

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Grace

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Reviewed: Jun. 24, 2009

Light and easy to make. Many requests for this recipe.

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Julie Cianciolo

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Reviewed: Jun. 6, 2009

the real name for this pasta is: CAPRESE (because it has been cooked up first in Capri island).Instead of pepper it is better to use some oregano, and you will have a less strong flavour if you do not add black olives and parmesan cheese ( the real recipe has not these ingredients).just add a lot of olive oil and...it is ready! this recepe is good hot or cold

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paola75

Cooking Level: Expert

Living In: Napoli, Campania, Italy

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Reviewed: Jun. 4, 2009

I definetly listened to previous comments and I'm really glad I did cause it turned out great! I split the recipe in half. Added 4 times as many olives as the original, used 2 garlic cloves, cut some small bell pepper wedges and sauteed them with the onion and garlic. I also added about a 1/2 cup of kraft italian dressing and 2 T of vinegar. Plus extra pepper and salt, and garlic salt. I didn't heat up the ingredients though, but kept it as a cold salad and let it sit in the refridgerator for 2 hours before serving. Magnificent! (I could see how this could be a warm salad, but only if the cheese was heated just to soft - not melted.) A great summer pasta salad.

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Mother2Be

Cooking Level: Intermediate

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Reviewed: May 30, 2009

easy, quick & pretty good. Did not have black olives but will add them when I have them. Omitted green onions, too. Added a splash of balsamic vinegar to brighten the flavors & served cold. I will wait to add mozzarella after pasta cools next time so it will not melt.

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MCCFAMILY3

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Reviewed: May 27, 2009

This recipe, with a few slight modifications, made a delicious pasta dish. I finely diced about 1/4 of a white onion and used that in place of the green onion, and also increased the garlic to three cloves. In addition, I added a generous squirt of store-bought balsamic vinaigrette salad dressing to the finished recipe. I highly recommend this recipe and will definitely make it again.

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Sandy

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

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Reviewed: Mar. 20, 2009

Made as specified, it was bland. Added 1/2 cup balsamic vinaigrette and it was much better. Like one reviewer, salad to me, should be cold ... the tastes melded much more after the salad sat a bit in the fridge.

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TGal

Cooking Level: Expert

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Reviewed: Mar. 14, 2009

This rocks! What a healthy lunch, with no meat! I dont like olives , so I dont add them! Thanks!

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Jeanne

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Reviewed: Feb. 9, 2009

This was a fast, easy, delicious recipe. I loved it, my boyfriend liked it. We added some garlic, but left out the olives.

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cestbellexo

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Reviewed: Dec. 27, 2008

As written I think this rates a four - I look forward to tweaking the recipe. I served this cold, and took care to add the basil leaves once everything had cooled - next time I'll add it warm and let them wilt. I halved the basil, and it was still a strong presence. Adding flavors/seasonings beyond the garlic and green onions to the oil is a must. I used the marinated mozzarella - while the marinade was good, none of us liked the soft texture of the cheese. I'll use the plain, firmer bricks next time and season the oil. I loved this salad because it didn't have the (disgusting) mayo-based dressings that keep me away from other pasta salads, thanks for sharing :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Dec. 14, 2008

This is a fabulous recipe

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JaceyRight

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Nov. 15, 2008

A very nice salad. The husband and I loved it.

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valarykay

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Reviewed: Oct. 21, 2008

Great recipe - took other readers suggestions and had it cold as a salad, rather than hot as a pasta dish. If you're having it cold, I don't think you should cut down on the amount of oil. I cut down on the oil and added some white wine vinegar and found the pasta almost to be a little dry. Next time I'll use the recommended amount of oil plus the vinegar.

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LAURASTEPHENSON

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Reviewed: Aug. 23, 2008

Good flavors. Like a lot of other people, I served this cold. Added minced garlic, extra cheese, and diced salami. Great for summer.

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jguard

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Carmel, Indiana, USA

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Reviewed: Aug. 19, 2008

This was a quick and easy meal paired with a green salad and some garlic herb bread. I used whole wheat penne and Roma tomatoes instead of cherry, I also threw in some leftover grilled round steak cut into strips and it was delicious! I also didn't have green onions so I used a red one from the garden and it was good.

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