By Roxygirl in Colorado on February 10, 2005
Photo by Bev
Photo by Bev
"This pasta salad is adapted from Gourmet Magazine and tastes like it came from an Italian Deli. Update: I wanted to add that I like to double the dressing and add more before serving."
Serving Size: 1 (297 g)
Servings Per Recipe: 4
"I thought the marinade for this salad was fabulous. Next time, I will double the marinade because I thought mine was a little dry. Any leftover marinade I would like to try with some chicken. I would also try using whole wheat pasta and some artichoke hearts to see how that would be. I have tried other recipes from Roxygirl and they have all been good which is why I tried this one. Once again, she did not disappoint. Thanks again, Roxygirl"
"We have a great salad here! I did leave out the garbanzo beans cause we don't like them. Added lots of hard salami, and a chunk of pepperoni too. Great tasting salad!"
"This is so good, we would consider eating it as a main dish! I made it exactly as directed and will be making it often : ) Thanks, Roxygirl!"
"A slightly different twist on traditional antipasto--it's light dressing was refreshing. Chilling longer than one hour enhanced flavors (guess that's Roxy's minimum, but half a day at least really helps.) Thanks for another winner. "