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made this as written except used feta with herb and garlic it a ten stars if I could give it!!! Kelly N
I just made the dressing for this, not the "salad" part (I used it on a simple combo of rotini, shredded carrot, fresh red pepper, black olives, and broccoli). It was a nice base, but I had to add lots of oregano, basil, and extra black pepper to get much of a flavor punch. I think it would taste better with the salad as written because there are a lot of flavorful ingredients, but for me, it needed something more. :) Thank you very much for a good dressing base!
This was delicious tasting. I left out the roasted red peppers and capers since I was out.The dressing tastes like it came from a good deli. I did leave the garlic out (since we ate a garlicky dressing every night this week), but loved it without, despite being a garlic lover. The dressing's lemon juice and red wine vinegar combine beautifully (don't skimp on the fresh lemon juice!).I marinated the veggies in the dressing for about 10 minutes first, before mixing in the pasta. The rest of the family enjoyed it, too (great way to get them to eat the broccoli and cauliflower). This would go over well for pot-lucks. Love the photo, too! Roxygirl in Colo.
The capers were a really great addition. This was wonderful! We will be having this one often. Thanks!
I will make this again and again. It's a really good blend. Thanks!
The Best I Have Ever Had!!! This was easy to make and also had the best flavor and looked pretty too!!! Thanks for the great post, I will be making this again and again!