Reviewed: Jun. 30, 2009

I made this pasta salad tonight and everyone loved it. I left out the ham b/c we do not eat it and I didn't have any peas so I added green peppers. I used low fat may and fresh dill from our garden. I thought it tasted like the cool veggie pizza without the dough. I will definately make this recipe again!

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Reviewer:

Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: May 21, 2009

I left out the ham, and it still turned out great! My seester almost ate the entire bowl! She gave it 5 stars, but I didn't adore it as much as her, nor did my boyfriend. It was great, but just not Wow. I will make it again and again for my seeeester.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 20, 2009

This is fantastic, that's all I can say. I did leave out the dill and added a bit of sugar but other than that I followed the recipe exactly and it turned out amazing!! Thanks :D

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Caitlyn

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Reviewed: Mar. 22, 2009

This recipe's a keeper. I'm vegetarian so substituted smoked tofu for the ham, but otherwise followed the recipe exactly. By the way, for those wondering just how much broccoli is in two cups: it's about one head. I would also recommend steaming the carrots until tender-crisp. Very tasty!

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Parjata

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Reviewed: Oct. 24, 2008

MMMMMmmmmmm Good! I halved the recipe, but used about 3 cups of pasta (I don't like really thick sauce). It is wonderful, especially the next day once everything is chilled and blended.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 5, 2008

That was really yummy--I scaled this recipe for 25 people and it easily served as a sidedish at a picnic for over 40. The only changes I made were to add a little bit of sugar to the dressing, eliminate the ham (for the vegetarians), and add some yellow, red, and green bell peppers and whole balck olives. Everyone loved this salad; it was a nice change from the usual oil and vinegar pasta salad that we usually do, and it was not heavy like the supermarket mayo-based pasta salads. Great recipe! :)

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sirilee

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Reviewed: May 12, 2008

After a little tweaking to suit the family's taste, it was outstanding.. The dressing is the key!! I left out the ham for my vegetarian daughter and added chopped celery, green and yellow peppers and black olives. To the dressing, I just added more mayo, used balsamic vinegar instead red wine vinegar and added about a teaspoon of sugar. This will always be made for my family get togethers!! Pasta and veggies could be changed, but the dressing is what really makes it scrumptious!!

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nanacool

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 9, 2007

Very good salad! I don't much care for a mustard-based dressing, so left that and the dill out. I also added a dash of sugar to sweeten the dressing a bit. All in all, this was a delicious pasta salad fit to be a meal by itself or as a wonderful addition to lunch, dinner or as a potluck dish.

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