Reviewed: Sep. 23, 2012

I made this for the family this evening and doubled the recipe since I had 6 adults to feed and I had plenty of rotini pasta. I had some green peppers, tomatoes and eggplant from our garden that were amazing in this. I didn't have any zucchini so I omitted it. I used freshly grated Parmesan cheese rather than feta and balsamic vinaigrette in place of the Italian dressing since that is what I had on hand and it turned out just fine. This was a hit with the family, I will make it again for sure.

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Reviewer:

Virgo Babs

Living In: Fort Wayne, Indiana, USA

Reviewed: Aug. 28, 2012

I enjoyed this salad. Only change made was to sub 1/2" cubes of jack cheese for feta. Next time would peel eggplant.

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Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Aug. 4, 2011

Excellent other than I would not use eggplant next time. My 17 year old son gobbled it up and I made it primarily for my vegetarian daughter

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3 users found this review helpful

Reviewer:

Pam

Cooking Level: Expert

Reviewed: Jul. 27, 2011

This really good with a few suggestions. Reduce pasta by half or more. I subbed bellini mushrooms for squash, and roasted it at 425 for 20 min then reduced to 375 and put chicken breasts in oven to roast in sep pan for 30 min. Stirred veggies every 10 min or so. Then tossed with splash of red wine vinegar and chopped fresh basil, (instead of It dressing), thyme and scallions, tomatoes and mini penne ... It was so good my Hubbie didnt notice the eggplant.

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Reviewer:

Cheryl2008

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Jun. 13, 2011

This was great. I used red and orange bell peppers rather than the egg plant plus yellow and green zucchini, rough chopped kalamata olives and sun dried tomatoes. Also added an herbed vegan faux feta cheese (made with tofu). Used Tinkyada rice pasta rotini noodles. TASTY vegan gluten free dish was a BIG hit. Also just made a home vinaigrette rather than the Italian dressing.

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Reviewer:

teatotal27

Reviewed: Aug. 8, 2010

Great summer salad!

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3 users found this review helpful

Reviewer:

mom&teacher

Reviewed: Mar. 24, 2010

I didn't have zucchini or feta, but did add mushrooms and broccoli. I cut back on the dressing amount. Tasted better after being in the fridge 2 hours.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Jul. 23, 2009

I am always looking for Vegetarian recipes for my Veggie daughter. My family loved this. It was fairly easy and quick to make, although I highly recommend leaving enough time to serve it cold. I envision changing the vegetables to whatever is in season. I used a red pepper and red onion because that is what I had on hand. I had to make a homemade dressing because my Italian has anchovies (not vegetarian!). Will definitely make this again!

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Reviewer:

Andygump3333

Cooking Level: Intermediate

Reviewed: Mar. 21, 2009

I used a red pepper instead of green, only 1/2 cup fat free Italian dressing, and about 1/4 cup chopped fresh basil. I had to roast the veggies longer than indicated, and turned the oven up at the end. Overall an easy tasty dish, easy to make early in the day for dinner that night.

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7 users found this review helpful