Reviewed: Aug. 20, 2007

I have to say that this was only okay. When I first mixed it, it was too dry, so I made a second batch of the dressing and added it. The salad was still too dry. The flavor was okay, especially if you like dill, but I think it could have used something. My husband put some worcestershire sauce in it and said that helped. :-)

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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 16, 2005

I'm being generous with two stars. If and when I ever make it again I'll use about a quarter of the dill it called for and nix the canned salmon. I managed to fix it a tiny bit by serving with baby spinach leaves and a bit of ranch on top. Otherwise, gross!

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Reviewer:

GJENNY45

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Reviewed: Aug. 2, 2003

If I want a pasta salad I guess I should just use light mayo. Hold on, I did not just rate this recipe this month. It was a long time ago.

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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 29, 2003

I gave this four stars because it calls for canned salmon. I used fresh salmon which I poached in a little white wine and water. When the salmon was ready I proceeded with the rest of the recipe, which I really enjoyed.

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Reviewer:

JUSTFOOD

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Reviewed: Jul. 12, 2003

This is a very tasty low-fat recipe! I only used one can of salmon and you really should use the large pasta shells...I used the small ones and one cup will no way serve eight people...had to use 2 and a half cups of small shells and I doubled the sauce ingredients. Found it to be a bit too lemony for my taste so I cut the citrus by adding about a quarter cup of lo-fat sour cream. Turned out wonderful! I will keep this recipe and dazzle my friends and family at the next summer BBQ I go to!!

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