Reviewed: Aug. 10, 2008

This will become my new picnic salad dish. Rave reviews from friends and family after making it just he way the recipe stated. Delicious

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Reviewer:

sis

Reviewed: Aug. 8, 2008

This...was SO good! It was quite a bit of work to put it all together, but well worth it! I made a few minor modifications; used garlic wine vinegar, and forgot to add the oregano (which didn't matter one bit). The combination of flavors is incredible. Would be really good with some artichoke hearts thrown in. I made this for dinner, and it was just as good the next day for lunch!

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Reviewer:

trasheewomen

Reviewed: Aug. 3, 2008

Excellent recipe - We loved it. I made the dijon vinaigrette exactly as written but "tweeked" the salad a bit. To the zucchini and pepper, I added a bit of thyme and a pinch of cayenne. I cooked them on the grill rather than the broiler and added a very small piece of soaked hickory to give light smoky flavor. I used black olives rather than kalamata due to personal preference. I also used a smaller shrimp (40 - 50 count) which eliminated the need to cut them in half. Will make it again and often!

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Reviewer:

E. Guy

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rockford, Illinois, USA

Reviewed: Jul. 5, 2008

I made this recipe for a July 4th cookout. It turned out phenomenal! I took the advice of someone and added 1/3 cup of honey to the dressing.--IT WAS SO GOOD!.. Also, I didn't use any shrimp. I was unsure of shrimp allergies. Everyone wants the recipe. Thank you for a great pasta salad that is different and delicious.

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Reviewer:

Bobbi

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Maitland, Florida, USA

Reviewed: Jun. 30, 2008

I made this tonight for a picnic tomorrow. I "tried" it just to make sure it turned out. YUM, YUM! I'm SO not hungry but couldn't resist having a whole bowl! Love the flavour! This will be a regular in our house, even though I usually hate pasta salads!

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Reviewer:

SCUBABEAR

Reviewed: Jun. 26, 2008

Awesome recipe!! Wouldn't change a thing.

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Reviewer:

Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

Reviewed: Jun. 15, 2008

delicious!

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Reviewer:

CleverGypsy

Cooking Level: Expert

Reviewed: Jun. 15, 2008

This salad was a big hit at our family party and I will definitely make again. It is colorful as well as tasty. I cut back a little on the oil in the dressing, used more grape tomatoes, red and yellow peppers, and crinkle cut crosswise the zucchini for interest. I threw in some of my fresh basil slivered. When it became obvious that one gallon bag was not going to do it, I bagged the pasta seperate from the rest. To the vetetable/shrimp bag, I poured in about one third of the dressing to marinade them a little. Takes some work, but well worth it - very easy to transport and put together just before serving.

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Reviewer:

KARENR4

Reviewed: Jun. 11, 2008

I made this for a open house and people loved it! I used chicken instead of shrimp. The Roasted veggies make a huge difference in flavor! Will be making again!

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