Tortellini Picnic Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 4, 2014
Way too much vinegar. Will try again with half as much, sub Water or more oil.
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Reviewed: Nov. 18, 2013
Sooo yummy. We used 1/4 cup Red Wine Vinegar and 1/2 cup White Vinegar. We also substituted almonds for walnuts simply because we didn't have walnuts. Will most definitely use this recipe again.
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Reviewed: Jun. 24, 2013
Loved all the ingredients but it was way too much vinegar for us; if I try it again I definitely would reduce vinegar amount
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Cooking Level: Intermediate

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Photo by mis7up
Reviewed: Jun. 1, 2012
Fanstatic! I am always leary about pasta salads...not sure why, just am. Myself & my girls totally loved this recipe. I can't really say I did things differently, I did stick to the recipe, but as I only had Tomato & Basil Feta and a 4.25oz can chopped olives, I used them & removed the seeds from the tomatoes before chopping. Follow the recipe to a T. At 1st I thought the white vinegar was going to over power the ingredients but I was totally wrong. This recipe worked, there was a pleasant and nice zing of flavor & my use of the seasoned Feta I had...did enhance the recipe thoroughly. I seriously doubt, I will use plain feta in the recipe at all. I totally will make again and Will look for the Tri-colored cheese tortellini for the next round. Can't say anything bad about the recipe....and surprisingly..the walnuts work too! Go figure. TY TY!
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Photo by mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA
Photo by Rhonda
Reviewed: May 28, 2012
I really enjoyed this salad. I used almonds instead of walnuts. I like the crunch it gave the salad. I only used 4 ounces of feta cheese. Next time I think I use less oil and vinegar.
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Photo by Rhonda

Cooking Level: Beginning

Home Town: Austin, Texas, USA
Living In: Seattle, Washington, USA


 
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