Reviewed: Nov. 5, 2008

I also thought that this sounded wonderful as I love all of the ingredients. However, it had no taste even with trying all of the other suggestions from previous reviewers. I will not try again

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Joni


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Reviewed: Oct. 6, 2008

Cut the vinegar in half. This recipe was Way too tart. I thought it seemed to missing something as well. Maybe Pine nuts or Walnuts. My girlfriend did not care for it at all. I thought it tasted better the day after I made it, but, still, just so-so.

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chola


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Reviewed: Aug. 31, 2008

I made this with fresh, home grown tomatoes and basil from our garden and it was superb! I substituted Newman's Own balsamic vingaigrette for the balsamic vinegar and oil called for, and I added sliced canned black olives.

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CASSANDRA

	Cooking Level: Expert Living In: Long Island, New York, USA
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Reviewed: Jul. 8, 2008

I'm not too keen on Feta so I sub'd some fresh mozzarella. I used some fresh chives out of my garden in place of the green onion. I also used some fresh basil and 1/2 the balsamic.....it was very tasty!

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aly

	Cooking Level: Expert Living In: Lexington, North Carolina, USA
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Reviewed: Jun. 24, 2008

Got very good reviews on this at our recent BBQ. And the preparation was easy enough. I really just whipped it together! Thanks for a great recipe!!

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goose1128

	Cooking Level: Intermediate Home Town: Hawley, Pennsylvania, USA
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Reviewed: May 27, 2008

This is a hit everytime I make it. I added a little of my own flare to it by using a pear vingear instead of a regular balsamic to give it a bit of sweetness. I also use flavored feta from time to time and mix in a can of chicken. The flavors are excellent.

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LADYM23

	Cooking Level: Intermediate Living In: Elk Grove, California, USA
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Reviewed: May 19, 2008

I love this salad! I love the tangy taste of the balsamic vinegar. I am a big fan of black olives so I added them to the salad along with two additional green onions. I also cut back on the amount of pasta I put in the salad. I tend to like a lot of dressing. This is definitely going to be on my list of great summer salads!

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TINAMARIE1971

	Cooking Level: Beginning Home Town: Green Bay, Wisconsin, USA Living In: Round Lake, Illinois, USA
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Reviewed: Apr. 30, 2008

I did not care for this recipe. I will not make this again. We did not eat it.

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JODIMASTICS

	Cooking Level: Intermediate
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Reviewed: Mar. 24, 2008

I love all of the ingredients but we just didn't find this recipe "awesome" like we had hoped.

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Lena

	Cooking Level: Intermediate
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Reviewed: Mar. 19, 2008

This recipe is delicious. The only thing I did different was added some grilled chicken that was seasoned in italian dressing and other spices. One of my families favorite dishes.

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Elizabeth


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Reviewed: Mar. 12, 2008

I used a can of diced tomatoes (seasoned with oregano and basil), adding some salt. This was great, even better the next day (or 2 or 3). It makes more than 8 servings, I'd say. I added black olives the second day, as it needed a little ... something. I also doubled the green onions, as they disappear in this massive dish. *ETA Try using a smaller pasta shape; works best with the quantities of the other ingredients in the recipe

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RobynHG


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Reviewed: Mar. 1, 2008

I thought this would be great- tomatoes, feta and balsamic vinagrette are some of my FAVES!! But even with the basil and oregano I thought this was bland.

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Allyssa


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Reviewed: Jan. 11, 2008

Tasty! Quick! Easy! Added basil, oregano, garlic powder.

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YOGABLISS78


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Reviewed: Dec. 31, 2007

Love the recipe! I didn't have enough balsamic vinegar so I used a little red wine vinegar. I also added black olives, capers and a little of Cavender's All Purpose Greek Seasoning. Pasta is chilling right now and it ALREADY tastes awesome. Thanks for the recipe!

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SPEEDI


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Reviewed: Dec. 23, 2007

This was very good. At first I wasn't sure if was served hot or cold. Cold only, make sure to fridgerate for at least a couple hours prior to eating. Or the balsamic will be at the bottom of the dish. Will make again for sure. Title should be different though, maybe Balsamic Bow tie Pasta Salad.

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starrnikki


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Reviewed: Dec. 17, 2007

This recipe is a GREAT starter. I've made it a bunch of times and changed a few things each time. As another reviewer mentioned, it does great with oregano and basil, 1 TB each. Also, I used Rotel Tomatoes and Peppers (Habaneros!!) for a little added kick. And just about any pasta-salad worthy pasta will do. Change it up! I bet that if you used aged balsamic reduction in place of regular balsamic, you could time-travel. Now that's some good eats!

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Graham W.


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Reviewed: Aug. 28, 2007

It really is awesome, made with tomatoes from my patio. I used homemade balsamic vinaigrette (which is a little more complicated than just olive oil and vinegar, but not much) and added some slice black olives and grated parmesan. It was excellent and a very good way to use some of the summer tomatoes.

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LYNNE216

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Jul. 10, 2007

Pretty good and simple. I don't have air conditioning, so I wanted something cool and simple. I added onion and green pepper, and it was great!

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