A great vegetarian pasta for the summer. It's light, refreshing and incredibly delicious. It does well with just about anything. You can also pop it into packed lunches.
I don't normally like pasta salad, but after a couple of modifications this was quite pleasant. I took jennifermorse's suggestion of crumbling in some feta, but I'm not a big fan of red onions, so I added about 1.5T of fresh chives instead. Because of the intensity of the chives and feta flavors, I also cut the quantity of Italian salad dressing in half and added just a touch of olive oil. I also substituted penne for the rotini since it was on sale this week, but I'm not sure how much that actually affected the flavor/texture. - 24 Jun 2009 (Review from Allrecipes US | Canada)
I love this recipe and have made it for years! I add a little bit of red onion and feta cheese to make it a little more "Greek." - 21 Jun 2009 (Review from Allrecipes US | Canada)
"Easy" and delicious! This is a very simple salad that comes together quickly but tastes wonderful. It's a great base to throw in whatever you want to make it you own. I used tri-colored pasta and red onion. I also threw in some chopped fresh spinach and roasted red pepper along with some shredded Parmesan cheese. For the dressing I used "Nonna's Tuscan Salad Dressing" from this site. Definitely chill for a couple hours before serving. - 30 Jul 2011 (Review from Allrecipes US | Canada)