I have been making this salad a number of years now. Have to admit I never add mushrooms, but will certainly try them next time. And I use angel hair pasta, broken up instead of linguini. Excellent recipe and very quick! It is a wonderful cool salad when fresh veggies are in season! Thanks for posting!
Terrific light meal, Vicki. I used lettuce instead of cucumber and sprinkled crunchy things on top.My linguine was short twisty pasta . Made for Everyday is a Holiday.
This salad is super. I used red onions and brown mushrooms along with Real Italian Salad Dressing,little Italy as my dressing choice. Made for Every Day Holiday Tag. :)
I thought that this was a refreshing summer pasta salad. I followed all ingredients as posted, using red onion, baby bella mushrooms, and Tuscan House Italian salad dressing from Kraft. I chilled about 3.5 hours before serving. The pasta seemed light and didnt have a weighted down in dressing feel to it. I do think it needed a little something, however. Maybe some type of salt-based seasoning, even seasoned salt. I topped my salad with grated parmesan cheese, which was also a nice touch. This makes lots of pasta, so I brought it to a friend's for lunch, gave plenty to her to enjoy at home with her family, and gave the leftovers to DH to take to work today. Thanks for a nice lunch.
I made this to go along with some sliders, and hubby and i thought it was pretty good. We like salt so I had to add a bit, and pepper also. I used cavatappi pasta that I broke into little pieces, and instead of onion which I do not care for raw, I used the more mild green onion and also threw in some chopped celery. I think next time I may add a bit of garlic powder. Thanks for posting.
I made this last night, and let me tell you the hardest part was boiling the pasta! This salad is so quick and easy and tastes great! I followed the recipe exactly although I added some capsicum and spring onion to it, only because I had to use them up. I must admit it does need the chilling time, as the longer it chills the better the flavours develop. I tried some left overs this morning and I didnt think it could get any better than last night, but even overnight the flavours had intensified, and it was even more delicious. Thanks Vicki, a great keeper for summer here!
I made this late last evening to serve for lunch today. My DH loves another variation of this dish, but this is wonderful as well. I added some fresh oregano and freshly grated Parmesan, Romano and Asiago cheeses. I used roma tomatoes and fresh baby bella mushrooms along with sweet Vidalia onion. This is very filling but yummy. Made for Family Picks for ZWT4 for the Tastebud Tickling Travellers.