Reviewed: Oct. 24, 2012

I made this recipe exact, only throwing in a good amount of halved cherry tomatoes and I used reduced fat sour cream/mayonnaise. This is good but it could be better. Next time, I'll add more spices to the dressing. The amounts of everything else is perfect. The longer this sits, the better it gets. Excellent lunch pasta salad.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 30, 2011

My son said It was good not great-I agree. It was simple to make but was bland- I added extra everything for more flavor. Don't think I will make again.

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Reviewer:

osmnj

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: South River, New Jersey, USA

Reviewed: Jun. 14, 2010

its easy and wonderful . I use the garden rotini and it was so good. thanks

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Reviewer:

sweetmime

Reviewed: Sep. 29, 2009

This recipe was awesome! All the flavors melded together wonderfully after sitting in the fridge for a bit. I made a pound of rotini and basically doubled the rest. My teenage son had most of it eaten up by that night. Will definitely be making again.

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Reviewer:

Nancy

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 18, 2009

This was an okay recipe. Not sure I'd make it again. Wasn't crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pasta. Would recommend trying it with broccoli instead.

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