Reviewed: Mar. 31, 2011

I made this as a pasta salad and thought it had a very nice flavor. I left out olives (don't like them) and replaced them with cherry tomatoes. I also cut back on the oil (to about 1/2 cup) b/c I knew 3/4 cup would be too much for me. I also only used 1 tbsp. of mustard since I didn't want that flavor to be overpowering the vinegar and garlic. The only reason I am giving this four stars is because I did have to make changes to it to suit my tastes, but I did really enjoy it. Thanks for the recipe, Nancy :)

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Sep. 23, 2010

Too much oil and too much garlic for my taste.

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1 user found this review helpful

Reviewer:

cawael

Cooking Level: Intermediate

Living In: Port Byron, Illinois, USA

Reviewed: Feb. 25, 2010

Wonderful appetizer. keep stirring it.

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Reviewer:

Babs

Reviewed: Oct. 23, 2009

Use bottled Italian dressing in a pinch in place of making this dressing.

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Reviewer:

MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Apr. 15, 2009

This is wonderful! I hate dijon mustard so, I used stone-ground instead. Delicious!!!

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Reviewer:

ihrcke7833

Reviewed: Jan. 3, 2009

I made these using balsamic vinegar, a little less oil than called for, and used jack daniel's spicy mustard. I put them in a ziploc bag to marinate and let them sit in the fridge for almost 24 hrs before serving. everyone loved them!

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Reviewer:

WISHRED

Reviewed: Dec. 24, 2008

I have served this over and over again at some different parties we have thrown. Everyone loves them. The only thing I do differently is that I double the marinade otherwise everything else is the same.

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1 user found this review helpful

Reviewer:

JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

Reviewed: Sep. 14, 2008

I tossed shrimp in with this and brought it to a function - was a huge hit, and the first thing to go!

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Reviewer:

ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

Reviewed: Feb. 20, 2008

i actually had my own recipe for the salad but needed a dressing and this one was excellent!!! i used the tortellinis with sundried tomatoes, olives, and yellow/orange/green bell peppers w parmesan cheese. everyone always loves it!

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Reviewer:

jamie

Reviewed: Jan. 27, 2008

My mom loves this recipe - I would add some halved cherry tomatoes and maybe some quartered mozarella balls next time. Definitely a side dish - we liked it so much.

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1 user found this review helpful