Reviewed: May 21, 2013

Too vinegary! Need to cut vinegar to 1/4c and adjust from there for taste. Used Salami. Maybe use 1/2+1/2 balsamic and red wine vinegars.

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Reviewer:

WBG

Reviewed: May 21, 2013

Good and it disappears!

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Reviewer:

Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

Reviewed: May 13, 2013

this is delicious! i tried it right after making it and it tasted great to me :) will probably be even better tomorrow. i made a couple changes due to what i had. i used dried cheese tortellini that i had left over and cut the marinade in half. glad i did because I only had 2 cups of tortellini and the 1/2 amount was perfect. i also omitted the red peppers and green onions just cuz i didnt have it on hand. great base for adding and omitting

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Reviewer:

LittleChef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Apr. 23, 2013

This is my absolute favorite pasta salad and my family requests it often! I am not a fan of mushrooms, so I add artichoke hearts instead. As others have suggested, I cut the oil in half and double the vinegar (I use balsamic). I also use fresh garlic! Awesome!

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Reviewer:

The Happy Cooker

Reviewed: Mar. 27, 2013

I am in love with this pasta salad! I didn't add the olives because I forgot to buy some, and I think I added a little more sugar than the recipe called for (I needed to adjust the taste to my liking), I also didn't use elbow macaroni, instead I used organic gemelli. It came out fabulous! I got rave reviews at my son's birthday party. Will definitely be making this again! Thank you.

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Reviewer:

proudarmywife

Cooking Level: Intermediate

Home Town: Kahului, Hawaii, USA

Living In: Wahiawa, Hawaii, USA

Reviewed: Mar. 6, 2013

My favorite! I serve this on many picnic occasions and never take home leftovers. I use the colorful tortellini pasta instead of elbow macaroni which I think makes it look healthier. The college boys love this when they visit too. A big bowl if there is any left gets eaten for breakfast.

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Reviewer:

Mema

Cooking Level: Expert

Home Town: South Glens Falls, New York, USA

Reviewed: Mar. 5, 2013

The best part of this is the dressing- would be good for a lot of different pasta salads (I left out the sugar, and didn't notice the absence)! I subbed extra olives, feta, and pepper for the mushrooms. I think next time I will use green, yellow, or orange pepper for some visual interest.

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