Reviewed: Jun. 23, 2008

I made sure to review after letting this sit for a day, but I have to agree with others who've stated that this recipe is somewhat bland. My food processor may not have chopped up the sun-dried tomatoes enough(?), but either way I think using a little less pasta would help, too. I will definitely be making this again, however, using the above changes.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Jun. 21, 2008

Excellent recipe. I halved the recipe for less servings and once I tasted it, I immediately regretted making less. I'll be using this recipe lots this summer. I think this will be perfect to bring to pot luck--something a little different at the table.....

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Jen

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

I was unsure if 1/3 cup of sun-dried tomatoes was going to be enough, but there was plenty of flavor! I took the advice of previous reviewers, and let it sit a day before serving. It was very flavorful, light, and a nice change from the typical pasta salad!

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KGERST

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Reviewed: Jun. 8, 2008

I love the idea of it, but I thought it was kind of bland and boring. I noticed another reviewer cut the amount of pasta in half -- I'll it again with this change. I was so excited when making it because all of the flavors seemed like they would taste incredible mixed, but there way just too much pasta to even catch any flavor! I'll try to update my review if the modifications work!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

This is a great easy recipe! As most pasta salads go - it tastes better the next day! I followed the recipe, but omitted a bit of the oil! A keeper!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 17, 2008

Super yummy. We ate every last bite of it and plan on making it again very soon. My sun-dried tomatoes were not packed in oil, and 1 tbsp of oil was just enough.

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fsululu

Cooking Level: Expert

Home Town: Oakhurst, New Jersey, USA

Living In: Orlando, Florida, USA

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Reviewed: May 16, 2008

YUM!!! This is wonderful, No need to change a thing. Perfect.

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miss

Cooking Level: Expert

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Reviewed: Apr. 30, 2008

Loved this recipe, used only 1 Tbsp olive oil. Will definately make this again.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 30, 2008

Wonderful dish, loved it! I cut this in half since it was just hubby and I and used sun dried tomatoes not in oil since I don't usually buy them that way. Otherwise, prepared this as called for and enjoyed every bite! Will definitely make this one again. Served with grilled salmon on the BBQ and green salad!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 25, 2008

I enjoy this dish chilled. I don't really care for parmesan cheese, so I omitted it. Made it greek style by adding tomato basil feta cheese and chopped kalamata olives. Served it with pork tenderloin & steamed asparagus.

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lalatidah

Cooking Level: Expert

Home Town: Coronado, California, USA

Living In: Sacramento, California, USA

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Reviewed: Apr. 21, 2008

I made this last night. It was great. I followed the other comments and I added a little garlic to the mix. Served this with Porcini Pork Tenderloin.

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Apr. 18, 2008

I really liked this but hubby wasn't that impressed. I think this would have been a little more flavorful if I had added a couple cloves of garlic to the tomato/basil mixture as other reviewers have done. Overall, this is a really light and tasty side dish that I'm sure I'll make again.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Apr. 15, 2008

This is an easy side dish that tastes great. I added a little garlic powder, otherwise it was made just as directed.

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CookingOnline

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Reviewed: Apr. 10, 2008

This was a tasty, very fast recipe. I also liked that it could be served hot or cold.

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CHRISTINA

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Reviewed: Apr. 6, 2008

This sounds like a good recipe, but I found it bland.

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GRAICHEA

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Mar. 14, 2008

Really needs the cheese to give it that something extra. I add 2 cloves of garlic to my food processer as well. I also made this recipes with fresh tomatoes since a guest wasnt a fan of sun dried. (I used 2 roma's and took out the seeds) Both ways make a great side dish!

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Lauren

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: San Rafael, California, USA

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Reviewed: Mar. 9, 2008

FANTASTIC! I followed the recipe exactly. Great when finished, better the next day!

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HoosierJenny

Cooking Level: Intermediate

Living In: Sheridan, Indiana, USA

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Reviewed: Feb. 20, 2008

I started cooking this recipe believing that I had basil leaves. Rooting through the fridge I realised I was oh so wrong! I added some frozen chopped spinach instead. Clearly the distinctive flavour of basil was lacking but not the disaster I'd expected. Note to self, check the fridge BEFORE you start cooking. I served this with baked salmon fillets.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 15, 2008

Very easy as a side dish. I kept in the amount of olive oil since I had dried tomatoes, not packed in oil. Also, my basil went bad before I got to use it, so I used one teaspoon of dried and added I clove of chopped garlic. Everyone in my family enjoyed this along Chicken Cordon Bleu II!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 17, 2008

This fabulous side dish is another example of "less is more" and "the simpler the better." No reason to change a thing here and, frankly, to do so would ruin the dish. Subtley flavored and pretty. Wonderful flavor, and I think to omit the Parmesan cheese would leave this sorely lacking. I can't comment on how this tastes the next day as I made this scaled to 2 servings and hubby and I ate every grain. In fact, I served this with "Mushroom Stuffed Chicken Rollups" tonight, also from this site, and I'll have to make this orzo again tomorrow night as hubby requested we have this same meal again tomorrow night! Thank you, kgwen, for your delicious recipe. We were in culinary heaven tonight!

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