Pasta with Sun-Dried Tomatoes

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I am with everyone else on this one,It was exceptional, and I am not a huge pasta salad fan. I made this for Easter dinner, as I had several guests who typically just pick at most green salads. Not only did everyone absolutely love it, I loved it. What I particularly loved about it was the amount of feta. It was perfect. It was also very easy. 100% of my guests absolutely raved about it. I will make this again, just for my husband and me as a meatless meal. It had a restaurant quality taste. Superb!

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Honestly, how are people liking this? There were so few bad reviews that I thought it would be a great recipe - it's not. The salty taste most people are complaining about is the overabundance of cheese and the sundried tomatoes which, as an absolute lover of it, I was surprised just how overboard she went with the amount. It's entirely too much and as someone else pointed out, you're wasting your money on the mozzarella. You can't taste it for anything, and that's using a very fresh amount.

All in all, a severe disappointment.

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Absolutely delicious!! I would be proud to take this pasta salad to any event and sit back and receive the compliments. My husband loves it!! Thank you Ina for a wonderful recipe that I'll be making for a very long time. My new favorite pasta salad!

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This was great but to make it more hardy, I added Italian sausages and I used to whole 16 oz box of pasta. Also I added artichoke hearts, pine nuts and basil and more capers to the pasta.

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This is my favorite pasta salad of all time! A must-make for family and friends :

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I made no modifications and my family loved it! The capers and olives add a nice salty taste, but not overpowering. Easy to make. Since I was only serving 4, I froze the extra sauce for another meal.

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I served this at a garden baby shower I hosted and it was huge hit. I love it! Fresh mozzarella is a must. Expensive aged parmesan is also a must. This is not an inexpensive salad, but a wonderful side dish that is sure to impress. I like a wet pasta salad so I made 4 times the salad dressing and dressed it in advance with 3/4. I reserved 1/4 of the dressing which I added when it was served. Thank you Ina!

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Delicious! I omitted the mozerella. I also added basil for the dressing, about 6-7 basil leaves, julienned. It even taste good without it. I made this for a potluck. All raved this pasta salad. They thought I bought it from an authentic Italian restaurant.

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This was awful - a total waste of the motzarella cheese - you did not notice it at all in the taste - I added some blanched asparagus cut into big pieces because I thought the salad was lacking - that part was good - overall it was a waste of ingrediants....this is one recipe I will not be making ever again !!!!

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Excellent recipe and one of my favorite pasta salads. Great for potlucks, baby showers, and picnics! I agree it's a little on the salty side. I usually decrease the salt and cheese slightly and omit the capers.