Amazing! I did change a few things like;
Bocconcini balls instead of Provolone, Raw Blue Agave syrup instead of white sugar and I also added chick peas
But, this still gets 5 stars because they were personal preferrence and it would have been just as good either way!!!!
Thank you Mrs.Jaye
Really good salad. Will make often!!
This pasta salad is very very good!! Made using tri color penne pasta and it turned out perfect. The dressing is awesome and it's very colorful. I made as written and wouldn't change a thing! It was a huge hit on a hot summer night! Thanks so much for sharing-will be making this again and again.
Not our preference, I guess. Husband really doesn't like strongly acidic tastes, and I thought this was very vinegary. I discovered this after it sat for several hours in fridge; I made it palatable for him by adding more sugar and salt to cut the acid, but now it just lacks flavor. I read elsewhere that one should emulsify oil and vinegar for a pasta salad, otherwise the vinegar soaks into the pasta (resulting in strong flavor) while the oil clings. But others like it...!
Excellent pasta salad. I especially liked that it did not have any mayo in it. I took it for a luncheon we were giving and it worked out fabulous...I did not have to worry about keeping it cold as it is 83 here in Traverse City MI today...which is nuts....everyone must have loved it as I tripled the recipe and have very little left....
Very good... wasn't thrilled with the amount of oil, but it tasted scrumpcious! I used the mini-turkey pepperoni
Loved the combination of crunchy vegetables and zesty dressing. Tasted even better the second day. Nice recipe for gatherings
Perfect Pasta Salad, for sure! Loved every bite! I added some sun-dried tomatoes, and some celery, but other then that, stayed perfectly to the recipe. This is indeed, one happy, lovely, and delish pasta salad! Made for Cooking Out of the Pantry 2012 -Canning Forum
I left out the pepperoni and tweeked the dressing a little bit for my taste.