12 Reviews of Jamie Oliver's Best Pasta Salad

From: dale!

On Oct 6, 2002

A great light and fresh tasting pasta salad. It's great to find one that doesn't contain mayo for a change. I did add an extra clove of fresh crushed garlic to the dressing as the boiled garlic didn't have much flavour left in it. I used chopped seeded tomato instead of the cherry tomatoes as it was all I had and added a little bit of chopped yellow capsicum too. I was serving a very fussy eater who loved it and came back for more the next day! A keeper recipe.

From: Carred

On Mar 26, 2004

This is a great salad I needed a salad I could make ahead so when company comes I don't have so much to do at the last minute. This salad exceeded my expectations! It is simple, elegant, tasty, quick, and can be made in advance. I served this salad cold and I added some fresh broccoli florets. I used grape tomatoes cut in half and left out the yellow tomatoes.

From: Caitlin Williams

On Aug 11, 2004

I also added broccli florets and left out the yellow tomatoes. I used bowtie pasta instead of small shells. It was great, the flavors were mellow and it looked beautiful.

From: Chef Wendy #5

On Jun 20, 2008

I have made this recipe multiple times and have been very pleased with it each time. I add small fresh mozzarella balls (sometimes cut in half) and I also add chopped yellow and orange bell pepper. I have doubled the recipe and it's worked great. We will continue to make this great recipe.

From: Veggiequeen

On Feb 5, 2007

This made a great summer supper! I accidentally overcooked the garlic - which toned down the flavour slightly (the garlic flavour definitely enhances the dish), but it was still good. I also used about half the quantities of oil and vinegar (I think 7 tablespoons would have been way too much). I served with spelt shell pasta which lent a nice nutty flavour to the dish. Super easy and delicious!

From: dianegrapegrower

On Jun 7, 2009

Very nice. Balanced. Not exciting, but tasty and pretty. Subbed farfalle for small shells, Added fresh parsley. Diane

From: Terese

On Dec 19, 2008

This has to be the best pasta salad I've ever tasted and how a pasta salad is meant to be made. The addition of the garlic is truly inspired and it is so subtle but lifts the recipe to a another level. It tastes so fresh and alive in your mouth, no prepacked ingredients just beautiful fresh produce you can't go wrong. Use your best extra virgin olive oil for this one. Thanks Mirj, this is now my favourite salad.

From: gohogsgirl

On Aug 19, 2008

One of my favorite dishes - Jamie always gets the credit of course!!! I serve this alot with barbeque (very popular here in KC)

From: Chef #1085443

On Mar 19, 2009

This is so fresh and tasty. My new favorite pasta salad.

From: DeeKay18

On May 26, 2009

Fabulous! Beautiful in appearance and naturally gourmet in taste.