Pasta Salad

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on August 29, 2010

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    I made this salad twice this summer, once for Father's Day and once again for a pre 3-week rafting send-off for friends. Both times, I got rave reviews and they couldn't leave it alone. I had hoped for leftovers, but they left me with none!! The only change I made was to add freshly grated parmesan at the end (grated over top. My family isn't pleased unless every dish i make has cheese in it or on it.

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  • on August 29, 2010

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    I followed other reviewers advice and blanched the zucchini and squash for a couple minutes first. I have never been a fan of these veggies raw, especially when they are in such large chunks. I was also making this for a party, and one of my good friends is allergic to mustard, so I left that out. I think it would have been better with the mustard. It was still good, but I had to add a little squeeze of fresh lemon juice to give it some zip that it was lacking because of the missing mustard. Once everything got mixed together, it tasted really good. I think the sun dried tomatoes made the dish. Had i used cherry tomatoes, or left them out altogether, I do not think this would have been that good.

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  • on July 27, 2010

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    I absolutely love this pasta salad, I ( like everyone else will make this again and again. I am going to add more veggies next time though..

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  • on May 04, 2010

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    I added asparagus & blanched all 3 veggies.Plus I used halved cherry tomatoes.The dressing had a taste I've never really tasted, in a good way!Garlicky with a kick! Refreshing and light, but also very savory. Doesn't help it was easy on the eyes with all the different colors.This is definetly something I'll make again!

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  • on February 04, 2010

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    You have to try this one! It is soooo good and something different from the same old pasta salad recipes. I cook at a country club and am always looking for a different take on an old stand by. Robert is so creative and excellent on his show, Dinner Impossible. He never ceases to amaze me!!!

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  • on October 19, 2009

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    overall, a very tasty pasta salad but i changed a few things: ii blanched the squash and zuchinni for about 3 min until the vegetables were firm but cooked. I also doubled the dressing amount. great for squash season!

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  • on September 03, 2009

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    This salad and (especially its dressing makes an excellent canvas for add-ons. I omitted the sun-dried tomatoes and added halved cherry tomatos. I cut the basil leaves into a chiffonade, blanched the zucchini and yellow squash (only until lightly crisp .... no mushy veggies! and added cubed, FRESH buffalo mozzarella. Add dressing until moistened, not soggy - you may have leftover dressing. Refrigerate. It was very good and I envisioned how beautifully other veggies (roasted would further beautify this salad. Yum.

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  • on July 31, 2009

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    The dressing on this salad makes the whole dish! I blanched the zucchini and squash like a previous person, and used cut in half cherry tomatoes so my 1 year old could eat it a bit easier. We all enjoyed this one, very different from most pasta salads I make. Served with some steak tips, num num!!

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  • on July 12, 2009

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    I agree that the dressing is out of this world! The salad looks as good as it tastes - it's always nice to put something "pretty" on the table.

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  • on July 11, 2009

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    This is terrific on so many levels!! A great way to sneak in some extra veggies for the kids. I blanched the squash & zucchini, and used fresh grape tomatoes...the kids gobbled it up! The dressing is equally as good - I plan to make it for other salads this summer!

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