Reviewed: Mar. 22, 2013

I thought this recipe was just OK. I didn't make any changes to the recipe other than using rotini instead of bow ties. It was tasty enough to eat, but I don't think I'd make it again as written. There was a bit too much red wine vinegar for my taste, and I thought it was missing something. I don't know what. Maybe black olives or fresh diced tomatoes or chopped green onions or some fresh herb or another. If I make this again, it will be with some doctoring.

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Reviewer:

Lace

Reviewed: Feb. 28, 2013

I really like this. It was simple to make, and has a basic flavor which will appeal to kids. However, as a grownup, I think I'd like this dish even more if it had a little bit more zip, say, red pepper flakes, chiniese five spice, or szechuan spices. But this definitely going into my summer repertoire.

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Reviewer:

zestychef

Cooking Level: Beginning

Home Town: Garden City, New York, USA

Living In: Northridge, California, USA

Reviewed: Nov. 25, 2012

I didn't have soy sauce or red wine vinegar. I used balsamic instead,plus used Mrs Dash for salt/pepper. I sauteed the garlic in oil and added to the dressing. It tastes better that way. I added lightly cooked spinach for color and nutrient value. Tasty from the start. Probably be incredible after a few hours.

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Reviewer:

Logan96

Reviewed: Sep. 18, 2012

Having made this recipe a few times (including twice this week), I thought it was time to rate it. This is a great recipe, with the entire cup of olive oil. I first made it with less, but it made the dressing too sour. Definitely make the dressing as written, but taste as you add it to determine how much you need. This will be one of my basic recipes.

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Reviewer:

Chantal M.

Cooking Level: Intermediate

Reviewed: Aug. 7, 2012

This was a very nice way to deal with some leftover cooked salmon! In addition to the salmon, the only other change I made was to use whole wheat farfalle. Served on spinach with tomato slices, I discovered that the tomatoes gave it a nice zing of flavor. I wish the dressing had a bit more depth of flavor, as well. These are generous servings.

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Jun. 21, 2012

Allow the pasta to soak up the sauce for at least 12 hours.

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Reviewer:

Sherry

Reviewed: Sep. 21, 2011

It was easy and really good, but I put only 1/2 cup of olive oil and added some dill. Perfect for lunch.

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Jun. 29, 2011

I would agree that 1 cup olive oil is more than needed. I used 3/4 cup and added extra vinegar. I would agree with other reviewers that it was a little bland, so added Garlic Pepper, Italian seasoning. Next time I will add something else, probably more vinegar. I also added capers and olives.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: May 30, 2011

Good starter recipe - can use whatever veggies you have on hand (I went with edamame) and the dressing is quite good but just a little too much oil (3/4 cup would be just about right).

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Reviewer:

THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 13, 2010

An excellent luncheon recipe for a hot summer day. I only used 3/4 cup olive oil and that was plenty. I also used 3 tsp soy sauce. As another reviewer suggested, I added small cubes of cucumber. Fast and easy to make and best of all there were no leftovers!

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