Reviewed: Sep. 4, 2011

Not bad but not special. I could do without the pasta.

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3 users found this review helpful

Reviewer:

UALMEIDA

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Encinitas, California, USA

Reviewed: Jul. 16, 2011

We really enjoyed this recipe. It's a great way to make a Caprese salad become more hearty. I used walnuts and it was still delicious. Make sure to use smaller garlic cloves. I used a large clove when I cut the recipe in half and it really overpowered the other flavors.

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3 users found this review helpful

Reviewer:

Christine B.

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Hampton, Virginia, USA

Reviewed: Jun. 17, 2011

Delish! Easy and great use of fresh ingredients.

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3 users found this review helpful

Reviewer:

KRISTY29

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

Tasted exactly like Caprese Salad. Thanks for sharing this. I did not use pine nuts and it came out perfect. I will be making this again and again this summer.

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4 users found this review helpful

Reviewer:

Kellie

Reviewed: Sep. 17, 2010

The pesto sauce gave good flavor but the salad was very dry and uninteresting . Had lots of leftovers--added some oil and vinegar salad dressing and grilled chicken and tossed. Great improvement. Probably won't make again though.

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4 users found this review helpful

Reviewer:

Carol S.

Reviewed: Sep. 9, 2010

I've made these a few times and it always turns out so yummy! I haven't made it without the pine nuts because I think it makes it more authentic. If pine nuts aren't available or really expensive, I've seen walnuts, pecans or almonds used, but haven't tried it myself. I would wait to add the mozzarella until the pasta is cooler (room temp, or if it's been in the fridge for a while), or just before serving. If added warm, they start to melt. If you add it while the pasta is cold and let it sit in the fridge, it and the pasta tends to absorb the flavor of the pesto. I use fresh fusilli from the farmers market. I also add a few dashes of balsamic vinegar for a little tang and cut through that super fresh herby taste.

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8 users found this review helpful

Reviewer:

Cecile

Reviewed: Aug. 29, 2010

This was so disappointing!

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6 users found this review helpful

Reviewer:

STOLLIE

Reviewed: Jul. 13, 2010

It was wonderful. I doubled the fresh mozzarella cheese and added feta because I had some. I took it to a pot luck and it was gone in no time. Thanks, this is a keeper

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7 users found this review helpful

Reviewer:

RMELVIN

Reviewed: Jun. 27, 2010

This is good, but a lot more pasta than I would use, so I'd probably use half the amount next time. I found myself adding more mozzarella and tomato because the pasta overwhelmed everything else. The pesto is very good and did cover the amount of pasta called for. I made this to take to a bbq and made it the night before; before I left, I added a bunch of sliced basil leaves to the salad. It added more color and helped the flavor, so if you love basil don't be afraid to add more! :o) This was a lovely pasta salad that is easy and relatively quick to make. It was a hit at the bbq. I had leftovers, but it made a ton, so keep that in mind. Thanks for the recipe!

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6 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 17, 2010

This was awesome! I did make a few changes that didn't really affect the taste. I used tri-color rotini, I didn't use the optional pine nuts so I just chopped the fresh basil instead of creating a pesto. I used halved grape tomato's since they are a bit sweeter. This makes an amazing summer side dish!

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9 users found this review helpful