Reviewed: Jun. 28, 2006

it was nice... a little bland. i'd add olives next time, and maybe dried cranberries? it needs something. and the pasta proportion is too high. but i liked it.

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thea

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Reviewed: Jun. 14, 2006

good stuff!!! it was definitely light and refreshing, i added cucumber and tomato for a little extra.

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amiejo

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Reviewed: May 7, 2006

Good....not necessarily great. Definitely needed some salt, and I would ramp up the pepper (I used black).

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MONTYHOUSE

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2006

This a an interesting and different salad. A big hit with the ladies at Bunco. I would make it again, but there are so many other good salad recipes out there, I haven't had a chance to get back to it yet.

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 31, 2006

Good. Dressing could have a better flovor, but over all, it was good. Too much Orzo pasta though.

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Annie

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Reviewed: Mar. 24, 2006

Yummy! Left out pine nuts and added fresh tomatoes and some lemon zest.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 16, 2006

Very good. I quartered (?) the recipe, without really measuring, so my propotions may have been a bit off, but it came out great, and this recipe adapts easily. I left out the pine nuts and added chopped tomatoes and a little salt. Also less oil and more vinegar (lemon juice would also be nice). Very good served with fish.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 12, 2006

I make this all the time! It is a perfect salad for company and I love it with salmon. I usually half the olive oil and vinegar and then add more as needed after it chills in the fridge. Wonderful!

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lilbuf

Cooking Level: Expert

Home Town: Robbinsdale, Minnesota, USA

Living In: Chaska, Minnesota, USA

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Reviewed: Feb. 18, 2006

This is an amazing salad. I've made it for lots of events and there are never leftovers. I add tomatoes, green, red, yellow peppers, feta cheese, olives and half the oil called for.

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joy

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Reviewed: Feb. 18, 2006

Very good recipe, I used white basalmic vinegar, didnt have any basil,and I'm sure thats a key ingredient.I served this with Eggplant bake,(without chilling) great combination. Will definatly make this again,(with basil) perfect summer salad.

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Geri G

Cooking Level: Expert

Living In: Hood River, Oregon, USA

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Reviewed: Feb. 4, 2006

This is very good. I made mine warm and served it as a side dish. Rather than rinsing the pasta in cool water I immediatly added the spinach, onions etc. It wilts the spinach and slightly blanches the onions. I served it right away while still warm.

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Laurie A

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Reviewed: Feb. 3, 2006

I halved this recipe, as it makes quite a bit. I also substituted toasted slivered almonds for the pine nuts and it was delicious. I found myself going back for more again and again! YUM!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jan. 29, 2006

This salad is delicious. Perfect as is.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 26, 2006

Fantastic! My husband and I love this recipe. So much, in fact, we always fight over who gets the last bite. It's great just the way it is (with a tad less oil) or with added tomatoes and olives.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Jan. 25, 2006

I made it exactly as directed and just didn't like it much. It was a little oily and the balsamic was strong.

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CORRIE43

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Reviewed: Jan. 13, 2006

EXCELLENT! I added grilled chicken to increase the protein but it is delicious!

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NICOLECURTIS

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Reviewed: Jan. 5, 2006

Wonderful!

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Joanne A.

Cooking Level: Expert

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Reviewed: Dec. 2, 2005

I gave it a 5 star because everyone liked it. I thought it wasn't bad, maybe next time I will decrease the oil and add more feta cheese and onions.

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Nov. 29, 2005

I LOVE this salad. I add sun dried tomatoes and kalamata olives as well. I find that you don't need an entire 10 oz package of baby spinach (I only use about half of a 6 oz bag).

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Kathryn

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Reviewed: Sep. 22, 2005

This was really big hit with my friends. Instead of 10 oz of spinach I used 6 oz because that was the biggest size package I could find at the grocery store. I also cut the oil and vinegar in half so it was 1 cup total. Lastly, I added some sun dried tomatoes.

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