Reviewed: Aug. 8, 2008

Easy and wonderful! I didn't have green onions so I finely chopped a little red. Next time I want to try a shallot, I think it would compliment the flavor well.

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MGILLISP

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Reviewed: Jul. 22, 2008

Loved this recipe. The mild flavor is so great and I added grilled chicken. No one could get enough of this pasta. Liked it better when served hot.

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HRP

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Reviewed: Jul. 21, 2008

I made this with chicken and added red pepper flakes to give it a little more 'kick' and served it hot. It was like a fancy Mac & Cheese and quite yummy.

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Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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Reviewed: Jul. 7, 2008

i also served this cold, i added salami to make it more hardy. perfect for a summer dinner

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jules

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 26, 2008

A little bland, but I liked the flavors together, next time I will use less pasta and more tomatoes and mozzarela. I used the marnated mozzarella and used twice as much as the recipe called for.A great summer dish.

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tmcp

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

Sooo good. My favorite pasta salad by far. Yum! Everyone loved it.

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LPROC

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Reviewed: May 25, 2008

Great salad! Very easy. Used more garlic, and used fresh marinated mozzarella balls I got at an Italian specialty store and grape tomatos sliced in half. Will be making this all summer long!

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ChrisChec

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: May 18, 2008

This was a good base recipe. I didn't add as much oil and did not use olives. I added artichokes and baby bella mushrooms and added oragino and basil as well. I didn't use the Parm. Cheese. I added the tomatoes and Mozzarella cheese after things had cooled a bit so the cheese wouldn't melt. Like others are chilled it in the fridge as salads are served cold. Again, Great base recipe.

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queenstacey

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Reviewed: Feb. 27, 2008

Very good salad but I made a few changes. I lightly browned some pinenuts in the olive oil and added a couple dashes of Balsamic Vinegar when I added the tomatoes. I left out the Parmesan Cheese and black olives. After I mixed the tomato mixture into the pasta I allowed it to partially cool before adding the basil and mozzarella cheese. I served it cold and it was a HIT! I would have also added artichoke hearts and capers but didn't have any on hand. I will definately make this again!

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Angie

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Arlington, Washington, USA

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Reviewed: Jan. 7, 2008

This was so good, my family loved it. Just like other reviews, I changed the recipe a little bit. Instead of using fresh tomatoes, I used two cans of diced tomatoes and no olives and added extra cheese, didn't use mozzarella, and added some fried tofu.

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Ali

Cooking Level: Expert

Home Town: Berrien Springs, Michigan, USA

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Reviewed: Sep. 4, 2007

This is definitely a great salad that should be served cold!!

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femcon

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

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Reviewed: Aug. 25, 2007

This is absolutely wonderful!!!!Cook the scallions, garlic and oil at the same time. Use mozzarella "chunks" if you can find them and fresh basil. I doubled the tomatoes and added a tablespoon of red winevineger and balamic vineger. Also added shrimp and a dash of cayanne pepper!!! Wonderful

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Style

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Reviewed: Aug. 3, 2007

This recipe is so good when the fresh veggie and herbs are in season. I used fresh mozzerella. Thanks

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Jul. 30, 2007

Loved this. Very easy and tasty, even my picky teen loved this. I give this a 4 because a salad is cold. I didn't cook anything but the pasta. I kept everything else raw and fresh, even the garlic. I didn't have fresh basil and used dried. It turned out great.

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SHELLYGIRL814

Cooking Level: Professional

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Reviewed: May 28, 2007

Taking my cues from the other reviewers, I made a lot of changes to this and it turned out great! Added some toasted pine nuts, green olives, garlic salt, and white wine vinegar. I also decided to leave this as a cold dish. Besides all the modifications, this is a great base to start your pasta salad with!

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BLIZZARD2502

Cooking Level: Intermediate

Home Town: Kremmling, Colorado, USA

Living In: Windsor, Colorado, USA

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Reviewed: Mar. 24, 2007

Delicious! I make this for almost every gathering and everyone loves it even my kids!

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Stephanie

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Reviewed: Sep. 20, 2006

This was nice and light but it was even better the next day when the flavors had lots of time to meld.

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4boysmom

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Reviewed: Sep. 11, 2006

I love tomatos and I loved this recipe, my husband who can't stand them also liked the salad, minus the offending tomatoes. I did add cooked chicken to make it more of a main dish salad.

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DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

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Reviewed: Aug. 1, 2006

I just made this ... i had been looking forward to it all week and I am so disappointed. By the time the tomates cooked, the scallions were turning brown and then when I added the mozz it all melted and clumped together. I should have read the other reviews first. Too much oil, not enough flavor.

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JENN

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Reviewed: Sep. 8, 2005

This recipe was bland as written but I made a few modifications based on reviews: I sauteed 3 garlic cloves, used drained diced tomatoes, added some oregano, basil and pepper. I let that simmer for a few minutes and then added spinach. I tossed the pasta with the tomatoes/spinach mixture and then I added fresh mozzarella. After I tasted it, it was still to bland for me so I tossed the batch with a balsamic vinagrette and it was very tasty.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Penne, Tomato, and Mozzarella Salad

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