Reviewed: Jul. 17, 2008

Good, but needs more veggies! I scaled the recipe back to 3 servings and it still made alot!! I added fresh picked grape tomatoes and didn't add the full amount of spinach. There seems to be too much dressing, but after refrigerating the pasta absorbs it. Next time I will make extra dressing and pour on the salad before serving.

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Jun. 23, 2008

I brought this to a cookout and everyone loved it. A couple of changes made just based on what I had on hand were to use whole wheat penne pasta and rice wine vinegar instead of white wine vinegar. I also cut back the sugar by 1/2 tblspn. It was absolutely delicious, and even better the next day!

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BETHANNE770

	Cooking Level: Intermediate
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Reviewed: May 11, 2008

Excellent, perfect for lunch or dinner! I added some artichoke to it, and it was excellent.

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Catherine L.

	Cooking Level: Intermediate Home Town: Quebec, Quebec, Canada Living In: Kailua, Hawaii, USA
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Reviewed: Sep. 10, 2007

This was great for me and my husband but not for the BBQ we brought it to. It was not a hit. I used a different pasta that had a mix spinach of and regular. They liked the pasta but did not like the spinach. Next time I would omit the spinach, it wilts and does not keep well. That is what others said they would do. I thought the same thing.

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DEVIN1978


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Reviewed: Jul. 29, 2007

I made this hot, and liked it very much. Didn't refrigerate the chicken or sauce after cooking it. Still delicious.

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Mark Logan


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Reviewed: Jun. 11, 2007

I don't normally like pasta salad but needed a salad to take to a picnic & didn't want the usual. This was very good, even my pickiest child liked it. I forgot to add the sugar to the dressing but didn't miss it. Added some red pepper for color. Will be making again next weekend for a bbq!

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wb


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Reviewed: Nov. 29, 2006

This was very good. I added red and green diced peppers,maderine oranges and water chestnuts for color and crunch. I took it to work and now everyone wants to know when I am making more.

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Heather Rose

	Cooking Level: Intermediate Living In: Clearwater, Florida, USA
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Reviewed: Sep. 23, 2006

Yummy! I took the advice of past reviews and added water chestnuts. The missing fruit had to be mandarines because that made it all the more better. would not have mix it all together because the spinach does wilt.(not sure if its because it is a local Okinawan spinach and not states spinach) I would just marinade the chicken, pasta (I used the colorful spiral ones), and water chestnuts...then I would spread it over my bed of spinach, adding some dressing as needed. Definitely an adult taste because my 1 and 3 yr old did not care for it. Will definitely make this again.

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Mrs. Don B!

	Living In: Camp Foster, Okinawa, Japan
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Reviewed: Sep. 7, 2006

This is a delicious recipe; it does need the "crunch" of celery or water chestnuts, as others have suggested; but BEWARE! This recipe is NOT prepared in 30 ins. as stated - you need to chill it for 6 hours - not obvious from the time frames listed at the top of the recipe page. Make sure you have time...

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Scrapgirl

	Cooking Level: Expert
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Reviewed: Aug. 20, 2006

Yummy!!! I was looking for a non-dairy/egg/nut pasta salad for my son's(who has severe food allergies)party and this was perfect! My store did not have radiatore so I used bowtie instead. I also added water chestnuts like the other reviewer suggested. Great idea!!

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Jennifer


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Reviewed: Jun. 23, 2006

Good recipe! I added a chopped red pepper, garlic, and ginger and really enjoyed this.

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healthnut

	Cooking Level: Intermediate
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Reviewed: May 31, 2006

This is an amazing salad! I made it up this morning for dinner tonight and realized as I was making the dressing that I only had half the required soya sauce and it still worked out great. I also used olive oil for the salad oil. I'm making this for a potluck this weekend!

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LDSGIRL

	Cooking Level: Intermediate Living In: Regina, Saskatchewan, Canada
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Reviewed: Jul. 27, 2005

Great recipe, followed as is except for using less spinach. Will make again.

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kgirl05


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Reviewed: Jul. 24, 2005

I brought some in to work for a friend of mine (who happens to be a gourmet cook) to taste. She said it was fabulaous & one of the best pasta salads she'd ever had. I used whole wheat shells and substituted Splenda for the sugar. I think it would be good with whole wheat angel hair pasta & I'm going to try adding some broccoli florets cut up & a little grated carrot for color next time. Shrimp would probably be a nice substitute for the chicken as well.

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FBA


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Reviewed: Jul. 10, 2005

YUM. I was put in charge of brining a salad to a weekend BBQ and I got the most compliements of the day with this one! I did add some water chestnuts for some crunch (without changing the flavor of the salad). I will be making this time and time again this summer as I am sure everyone I gave the recipe at the BBQ will. This can be served alone as a main course too.

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MRSCOACH2U


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Reviewed: Jul. 5, 2005

This was just ok. I made it with shrimp as someone else suggested and whole wheat pasta. I think my parsley was a bit sour. Something just didn't taste quite right.

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Drea


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Reviewed: Jun. 11, 2005

Delicious! I didn't have white wine vinegar, and the store I shop at does not carry it, so I used plain white vinegar, it was still delicious, though I'm sure the white wine vinegar would have been even better. I added a few chow-mein noodles for extra texture. I am only giving the recipe 4 stars, becuase I do think its lacking something. Grapes? Strawberries? Pineapple? Not quite sure which extra ingredient would make it perfect, but it could use just a little extra "zing".

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LMVO


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Reviewed: May 16, 2005

I tried this over the weekend to accompany our BBQ and this was excellent. It could even be the main course as it got the most compliments of anything else served. Nice and fresh and perfect for the hot day we had. You may want to double this recipe, I did and it still went quick.

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