Reviewed: Aug. 6, 2009

Great recipe for a potluck. I halved the olive oil (to reduce the fat content) and vinegar and added artichoke hearts. it was very flavorful and a big hit!

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junesbug

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Reviewed: Aug. 3, 2009

Followed it exactly with great results. Very light and delicious.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 1, 2009

This is excellent as is. I'd give it six stars if I could. The first time I made it, I didn't have pine nuts so I used sunflower seeds instead and we all enjoyed it. The next time I made it, I used pine nuts. They add a lovely little crunch to the salad and makes it complete. My husband took a large bowl to a work-related function and reported back that it was a huge hit. Apparently the women in the group wanted to "marry" me!

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Ivy

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

I wasn't expecting to like this, as I'm not a fan of balsamic vinegar, but I couldn't stop eating it! I would be sure to add a little extra basil and salt(to suit personal taste). It does need three or more hours for the flavor to fully develop. I can't wait to make this for company.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 25, 2009

This is, without a doubt, my most favorite salad in the world. The combination of the ingredients just play off each other. I have given this recipe out to more people than I can remember. It is a little time consuming with the chopping of the spinach and red onion but it's so worth it.

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NancyJak

Cooking Level: Beginning

Living In: Wallingford, Connecticut, USA

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Reviewed: Jul. 20, 2009

This salad is absolute perfection! I made it for an extended family bbq, and everyone couldn't stop raving about it. My mom & I ate the leftovers for breakfast! I made the recipe again two days later because I couldn't stop thinking about it. And it's delicious with any type of vinegar. If you like mediterranean flavors you will love this salad!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jul. 18, 2009

I make this salad for every BBQ and potluck dinner and everyone loves it! I add some sliced kalamata olives to mine.

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Paula

Cooking Level: Intermediate

Living In: Peyton, Colorado, USA

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Reviewed: Jul. 6, 2009

All my guests loved it!!!! Couldn't find orzo so I used farfalle. Toasted the pine nuts. Easy to make with a wonderful blend of flavors. This is a keeper!!!!

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Horsinaround

Cooking Level: Intermediate

Living In: Rapid City, South Dakota, USA

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Reviewed: Jul. 4, 2009

This was very good and easy to make!

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Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: Jun. 30, 2009

Fabulous and easy to make. The entire crew loved it!

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Judy

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Reviewed: Jun. 22, 2009

Truly my favorite pasta salad. Made it for a picnic. Love!

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Zedar

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Reviewed: Jun. 18, 2009

This is the perfect summer salad. I omitted pine nuts b/c I didn't have them but other than that followed the recipe exactly...and have been eating it for the last three days!

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 13, 2009

I made this for friends last weekend - the rescipe was super easy. Instad of roasted peppers I used a jar of roasted pepper pesto. This eliminated the need for olive oil and balsamic vinegar and was very tasty. I will definitely serve again this summer!

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Dawn

Cooking Level: Expert

Home Town: Oak Park, Illinois, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jun. 11, 2009

My friend made this recipe for a party. It was very good; just enough dressing to coat, but not overpower, the ingredients. I would toast the pine nuts if I made it; it crisps them a bit and intensifies the flavor so you don't need as many. I'd probably use more spinach, too.

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jennyplus4

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Reviewed: Jun. 8, 2009

This was OK. I could see myself making it again but I didn't LOVE it. It made a good summer side dish with the leftovers as lunch the next day.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 27, 2009

Yum! We don't like red onion, but otherwise followed the recipe. Very good mix of flavors. Pine nuts add a good bite, but I will probably try another nut or seed next time to save a little money. I also like a higher spinach:pasta ratio, so I will use half a box of the orzo instead.

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camasjean

Cooking Level: Intermediate

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Reviewed: May 26, 2009

We thought this was ok. Not great, not bad. We found the balsamic vinegar a little overpowering but liked the mix of salad ingredients. My brother suggested that he thought the same salad would taste really nice with Italian dressing and I thought that was a pretty good suggestion too.

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J

Cooking Level: Intermediate

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Reviewed: May 20, 2009

This is one of my new favorites! I cut back on the oil per others suggestions and cooked the orzo in chicken broth and used fresh basil. Excellent!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: May 3, 2009

Delicious! Used black pepper instead of white and toasted the pine nuts. This is a nice light salad that was a hit with my husband and guests.

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MKP

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Reviewed: Apr. 29, 2009

This really makes ALOT of pasta salad. Unless cooking for a party, I plan on only making 1/2 the recipe from now on. I added the spinach while the pasta was still warm to wilt it, then added everything but the cheese. I didn't want that to melt so I only added that once the salad was chilled. Really wish I listened to other reviewers and added kalamata olives - they would have been a great addition.

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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Spinach and Orzo Salad

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