By FlemishMinx on April 20, 2004
"Our favorite pasta salad chock-full of things we love! Can be made without the shrimp, but with the shrimp you've only got to add a loaf of crusty bread for a perfect make-ahead summer meal. Cooking time includes 1 hour cooling and 1 hour chilling time."
Serving Size: 1 (235 g)
Servings Per Recipe: 8
"This was REALLY good! I added marinated artichoke hearts too...since I have an enormous jar from Costco to use up...and it really complimented the dish. This is such a nice change from regular salad on a hot Las Vegas evening! Hubby fully agrees that this a keeper! Thanks!"
"Ohhhh This stuff is goodddddddd!!!! We all really enjoyed this salad. I can't wait to make it again. Thanks for posting it for us Flemish!"
"The sauce really makes this. I use it on practically every Mediterranean style pasta salad I make. It was a big hit with penne, chunks of salami and mozzarella, artichoke hearts, fresh tomatoes and basil. Thanks for sharing!"
"This was absolutely delicious. I made it for a family bbq and it was a bit hit. I used cheese filled tortellini instead of the fusilli, and it was awesome. I will definitely be making this again!"
"Thanks as above says it all,awesome!"
"This was delicious! Great summer "supper salad" when you want something cool. I also added some marinated artichoke hearts that I chopped, and they were great in there. Awesome recipe, thank you!"
"We all loved this recipe!!! It's the best. I did not put in 8 ounces of feta though. It was more like 2 ounces, and it was still great! I also left out the cherry tomatoes as I thought the sun dried ones were sufficient. Awesome recipe!"
"Totally enjoyed this! DH said he knew it would be good just by the smell. I did not have fresh basil - so I used about a TBLS of dry basil leaves. I don't know how that compares to the fresh. But the salad was delish! We had it for lunch, but there is plenty left over for other lunches or sides with a main course. Thanks for sharing."