Reviewed: Aug. 28, 2005

Great easy summertime meal! I used bowtie pasta instead of fusilli, and monterrey jack cheese instead of mozzarella. I like more seasoning so I used more garlic and added oregano.

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Reviewer:

SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Reviewed: Jun. 3, 2005

Needs a little something extra. I think I will add a dash of ground red pepper next time.

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Reviewer:

Ivy

Cooking Level: Intermediate

Home Town: Nacogdoches, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: May 27, 2005

This is good, but a little bland as is, although I don't like olives so I leave them out. We like it better as a cold pasta salad after the flavors meld more. As others, I added more garlic. I also added some red wine vinegar (approx. 2 T), more tomatoes, and some uncooked green onions, now it has become a favorite.

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BBBLUES

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Reviewed: Nov. 17, 2004

My family loves this salad. My 7 year old who does not like tomatoes will only eat them when I make this salad.

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VIV8AN

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Reviewed: Oct. 22, 2004

I served this at a party and eventhough I doubled the recipe we still ran out fast! I substituted bowtie pasta, and lots of marinated mozzarella. I also used extra garlic and salt to taste. I forgot the parmesan but it was still great. My whole neighborhood wants the recipe.

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JENTEGGE

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Reviewed: Jul. 6, 2004

This is NOT a SALAD! But, it is a very good pasta dish. It could be served as a Main dish or a Side dish, but it does not fall into the Salad category at all.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Mar. 6, 2004

Good recipe, I would add some white balsamic vinegar for some more flavor

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AGENTROCKWELL

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Reviewed: Jan. 19, 2003

Very very verrrrrrry tasty. Like something you would find in a five star Italian restaurant! Only problem is that the directions are a little messed up. After I make this again, I will post the problems.

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ODU

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Reviewed: Oct. 14, 2002

I love making this with my summer tomatoes from the garden. I have friends that request this dish every time we eat over their house. Great recipe! Thanks!

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Reviewer:

DONNA67

Cooking Level: Intermediate

Home Town: Blackwood, New Jersey, USA

Living In: Burlington, New Jersey, USA

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Reviewed: Apr. 15, 2002

I thought Holly could have been more thorough in the instructions. Dont know if the mozzarella was supposed to be melted or in chunks. Overall taste was a bit bland, next time I would use a lighter pasta, maybe bow ties, add more garlic and scallions and be sure not to melt the mozzarella. Needs a few improvements but overall preet good.

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JENNY100

Cooking Level: Intermediate

Home Town: Calabasas, California, USA

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Reviewed: Aug. 9, 2001

This dish was a perfect meatless summer meal. Very fresh and tasty!

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VickiM1114

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Reviewed: Aug. 1, 2001

We liked this recipe, but would suggest a little less oil, and used grapes instead of olives.

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Reviewer:

MICHE009

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Reviewed: Jun. 20, 2001

I really liked this recipe. It was one of my favorite pasta salads ever. The only thing that I'd do different is double the tomatoes, and add a quarter cup or so of pine nuts. It was good warm, but wonderful the next day when the flavor of the basil was stronger. I used three cloves of garlic, too, and would use a little more next time.

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