Reviewed: Jul. 9, 2011

I loved this. I made it for a 4th of July barbeque. I actually made it the night before and put in the fridge without the dressing. That I made in a food processor and poured into the cruet that comes with good seasoning dressing. While it does not hold every drop, you don't need it all anyway. About an hour before serving, I took it out of the fridge and pour about half the dressing on it. Once it came to room temp, I poured about half what was left on it so it was moist but not soggy. Everyone loved it. The tomato based vinergarette was a nice change. The only subs I made were changing out the provolone with mozzarella and omitting rosemary. Purely personal taste. There are alot of ingredients but it's stuff you probably have anyway. Glad I made it the day before because it was a little time consuming. Thanks Nicole!

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5 users found this review helpful

Reviewer:

lisa j

Reviewed: Jun. 17, 2010

This salad is awesome! I made it (for the very first time) for a party at work and there were no leftovers to take home. My co-workers liked it so much they took some home with them. I followed another's review and added mozzarella balls, sauteed crimini mushrooms and yellow peppers. I'm not a big rosemary fan so I cut way back on that. Definitely a keeper recipe!!

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2 users found this review helpful

Reviewer:

sandys

Cooking Level: Intermediate

Living In: Blossburg, Pennsylvania, USA

Reviewed: Sep. 15, 2009

This had really good flavor. Great recipe. Thanks.

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4 users found this review helpful

Reviewer:

MATTSBELLY

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Cooking Level: Intermediate

Reviewed: Aug. 2, 2009

I tripled this recipe for a party as is and everyone loved it. It went very fast.

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3 users found this review helpful

Reviewer:

deedle

Reviewed: Jun. 29, 2009

I really loved the recipe, but the canned tomato paste left a weird taste. I will try with a tube paste or omit. No doubt it's a great recipe!

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2 users found this review helpful

Reviewer:

SONIAEDGAR

Reviewed: Jun. 22, 2009

This was a great side for a hot summer night. It says to serve warm, but I let it sit in the fridge for an hour or two before dinner, letting the flavors really sink in. I also made the following changes: I halved the dressing recipe, but still used 2.5 tomatoes, I added sauteed mushrooms, used red, green and yellow peppers, I omitted the tomato paste and fresh spices because I was out and added red pepper flakes and lots of freshly ground pepper. Instead of grating the provolone, I cut up little cubes adding even more texture and flavor. I think you could add any a variety of vegetables to this recipe and the dressing could be used for a variety of things as well! I would make this recipe again. UPDATE: I made this once again cutting up cubes of provolone, but also added mozzarella balls and used herb paste. Once again, delicious.

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6 users found this review helpful

Reviewer:

NekoCooks

Cooking Level: Intermediate

Reviewed: May 12, 2009

Very good! Made this for a work potluck and everyone said they enjoyed it. Very nice for a crowd.

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3 users found this review helpful

Reviewer:

SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Nov. 28, 2008

I made this for Thanksgiving and got compliments on it. I didn't have red wine or balsamic, so I subbed white wine vinegar. I also added whole black olives and cherry tomatoes. I made a 1/2 recipe, which is more than enough for 6 side servings, probably more like 8-10. You could use Italian dressing with some olive oil to simplify this recipe, but the dressing is very tasty.

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2 users found this review helpful

Reviewer:

kadwell

Cooking Level: Intermediate

Reviewed: Jul. 18, 2008

Very good, the salad has a wonderful taste. Made just the vinaigrette again today for our regular side salad. Both are great.

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2 users found this review helpful

Reviewer:

Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sacramento, California, USA

Reviewed: May 26, 2008

I messed up the dressing after trying to adjust the recipe to 40 servings. Way too much for my food processor and I was running out of time and patience, so I used bottled sun-dried tomato vinaigrette, which worked very well. I used the tri-color tortellini, red and yellow peppers, genoa salami and pepperoni. It looked amazing, so bright and colorful-great presentation for my graduation party! Oh, and it actually tasted great, too!!

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2 users found this review helpful