Pasta Caprese

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I made this over Labor Day weekend. I found it to be very bland and it was NOT a hit amongst my guest. If I were able to do it over, I would have definitely added more lemon and spices. Not a favorite for me.

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Awesome recipe, it’s a great change from traditional pasta salad recipes. I love the lemon, it gives the salad a fresh summer taste and the shallot adds dimension to the flavor. I used cherry tomatoes and omitted the sugar and it turned out fantastic. Great for entertaining, I will make this one again!!!

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Best still warm! Neighbor made it and I fell in love, have made it many times since. Keep in mind the tomatoes change flavor once chilled, extra seasoning & perhaps the addition of salami or proscuitto will spice it up

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Pretty lacking in pizzazz. After using all those tomatoes, mozarella and basil in this recipe I wished I had opted for a caprese salad. Would have been tastier and fresher.

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It's a great recipe. I'm making it for the third time tonight. And it ought to be a good recipe since it appears to be almost identical as the one developed by Cook's Illustrated's (a half-pound more tomatoes.

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This was very easy to make. I added extra basil, extra mozzarella and extra kosher salt. I also did about 2-3 teaspoons sugar vs. the one, and blended all the dressing ingredients in a food processor vs. hand whisking. I added a pinch of garlic salt and a bit of honey, too. Very fresh and light.

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Excellent! I also added about a pound of prosciutto & about a half cup of shredded parmesean cheese. Even better knowing that I grew my own tomatoes & sweet basil for it too!

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It's over a 100 degrees here today & I wanted a light but satisfying option for dinner. This was my pick & I'm so glad! I halved the amount of pasta & mozzarella called for but kept everything else as listed because I didn't want a ton of leftovers & I hate dry pasta salad--definite keeper & I've already forwarded it on to all my friends. Delicious, easy, "fancy" without being too hard to make. Try it soon.

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I made this pasta salad using trottole pasta, which are even more ornate-looking than campanelle pasta. I used fresh mozzarella pearls and more fresh minced garlic than the recipe called for. I also used the juice of four lemons and did not measure the olive oil as I drizzled it in and wisked it. As such, I probably ended up with a bit more of the vinaigrette than described in the recipe. However, *anyone* that claims that the pasta salad was bland simply did not season their vinaigrette well enough. This recipe is OUTSTANDING and will definitely be a keeper for summer potlucks. In fact, the first batch I made went so quickly, I ran to the store for more ingredients for a second batch.

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Made this recipe for the first time 2 days ago and it was a hit! My family loved it. It was the perfect balance of creaminess and freshness. Brought it to work for lunch, my co-worker also loved it. Thanks the Bidens and food network for sharing this wonderful recipe.