Reviewed: Apr. 4, 2013

It's pasta salad. Been making this for years and just changing up the cheese - sometimes mozzarella, sometimes provolone, sometimes Parmesan, sometimes feta, etc. I also add a little minced red onion or finely sliced green onion. Start with this recipe and add what you like - sliced olives, finely diced pepperoni, toasted pine nuts, etc. It's really not all that good when it's warm. It tastes best at room temperature. You can adjust the amount of dressing to taste. In fact, dress the pasta warm then taste it after it cools. You might find it needs more dressing.

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Reviewer:

Purrl Gurrl

Reviewed: Feb. 20, 2013

I made this for my daughter's school lunch and my husband who works outside and does not have access to a microwave. Really nice alternative to a cold sandwich. We all liked it. The only thing I may change next time is to use less pasta or use more dressing. I only used a 12 oz box of bow tie's but left all other ingredients the same. But I thought that the pasta was still a bit dry. However, this may be because we did not eat it right away and it absorbed some of the dressing.

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Reviewer:

HotCocoa27

Cooking Level: Intermediate

Reviewed: Jun. 6, 2012

I made a few slight modifications to this recipe, and it turned out pretty well. Not earth-shattering pasta salad, but definitely pretty tasty. I added about 1/2 of a red onion, 1/2 cup alfalfa/clover sprouts, some garlic, a bit of basil, a chopped avocado, and a splash of lemon juice. The lemon juice made a HUGE difference in flavor-- probably my favorite part of my upgrade (along with the avocado & sprouts).

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Reviewer:

honeybakedhams

Reviewed: Apr. 7, 2011

I tried this recipe but made a few changes and it turned out great. **Added purple onion and used Newman's Parmesan and Roasted Garlic dressing instead of Italian

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Reviewer:

RebeccaL

Living In: Raleigh, North Carolina, USA

Reviewed: Aug. 15, 2010

Really flavorful and simple to make.

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Reviewer:

SCHLABACHS

Reviewed: Jul. 30, 2010

This is a great recipe, easy to whip up and room for customization. I replaced the italian dressing for Italian Ranch. Tasted delicious.

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Reviewer:

horiveira

Reviewed: Mar. 23, 2010

I thought it was MUCH better as a cold dish. I de-seeded the cucumber and tomato. This is a very, very light tasting dish, so much so that I used 1 cup of dressing versus the 1/4 cup stated. Next time I will use tomato flavored feta as well.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Sep. 10, 2009

I used Greek salad dressing instead of Italian because it sounded better with the Greek flavors in the salad. I definitely preferred this as a cold side dish. Great in the summer.

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Reviewer:

cliffennifer1

Cooking Level: Expert

Reviewed: Mar. 20, 2009

i have this chilling in the fridge right now...it is really good warm...i had to taste it before chilling it and...i used grape tomatoes cut in half coz that is what i had and kraft tuscan italian dressing becoz it is my favourite italian dressing...oh and i used whole wheat bowties...i will make this again...thank u for the recipe...update ... the feta cheese i used was a pkg. from kraft...crumbled feta with oregano, sun-dried tomatoes and cracked peppercorns...another update...it is very good as a chilled pasta salad...my unexpected company thought it was really good...thanks again...

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Mar. 10, 2009

I live in Greece and made it for Greek people, and they loved it. You definately need to make it and chill it. Stir in the dressing before serving. I used my homemade feta, olives, and olive oil to make my own dressing, which makes it so good!!!

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