Pasta with Sun-Dried Tomatoes

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I made this today for a labor day weekend picnic tomorrow. After reading the reviews I adjusted the salt and adjusted the other items to my liking. GREAT FLAVOR. Viewers need to remember that they should adjust the amount of any ingredients they like or dislike to make a perfect summer salad.

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This recipe is so easy and good..

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This pasta salad was good but it had an overwhelming strong tomato taste. I will make this again, but will cut back on the number of sundried tomatoes in the dressing to see if this makes a difference.

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This recipe is wonderful! I added good quality olives to this and it makes a big difference. Also, I did not add a pound of fresh mozzarella...maybe more like 1/2 to 3/4 of a pound. It just looked like too much cheese.

This pasta dish is packed with flavor and is perfect for a summer BBQ! Try it!

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Took this dish to a party and it was a hit! I used 2T coarse salt in the dressing and it turned out perfectly!

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I prepared the recipe just as stated and it was great. Perfect meal for hot summer days.

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I made this pasta salad for fathers day with the exact recipe. It was a major hit. It was full of flavor and totally delicious. I highly recommend this recipe.

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I made this and it is delicious. It is different from your ordinary mayo-based pasta salad. If this salad looks familiar, it is because Ina featured the same salad in her show "Pefect Pasta," Tomato Feta Pasta Salad, recipe #392588 which aired on FN recently. But in that recipe she uses feta cheese instead of mozzarella and parsley instead of basil in the dressing. This happens a lot. Chefs "tweek" their recipes, rename them and feature them on other episodes. I have to disagree with the reviewer who said the parmesan cheese was not necessary. If you use a "good" parmesan, like Parmigiano-Reggiano, it does add flavor to the salad. Remember to not let the pasta cool after draining, as adding the tomatoes, olives and dressing while it's still warm makes the flavors blend better. Ina mentions this in the video featured with the recipe TFPS.

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I am a HUGE fan of all of Garten's recipes, but this one if made by the recipe was not my favorite. I made this recipe over the weekend. When the Parmesan inclusion started, it just felt wrong. The pasta already tasted fantastic. I added a tablespoon at a time and after 2T, the characterof the pasta moved from a veggie pasta to a cheesey pasta. Next time I would eliminate the Parmesan totally.

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Made is salad for a pot luck BBQ and was a huge hit. I added some arugula to the pasta salad to give lightless and a peppery flavor. Already planning to making it again.