I followed the recipe exactly except used whole wheat rotini pasta (12 oz). I thought the recipe was kind of bland and a little too sweet with the fresh basil and sun-dried tomatoes. It has a good based so I would make it again, with some changes: add another can of beans, substitute fresh tomatoes for sun-dried, use no basil or dried basil or maybe oregano and double lemon juice.
Excellent flavor - I didn't have feta cheese so I used gorgonzola and I only had lime juice. I also added a half of cup of fresh basil. Next time I would cut back on the pasta by half, had another can of beans and another bunch of arugula. Other wise this was great. We just prefer the beans over the pasta. I'm eating it now as a left over for my lunch and it's great cold too.
Really just used this recipe as a starting point and then used what we had on hand. I had arugula from our CSA box and was looking for a way to use it. Used rotini pasta, dry sweet basil, subbed fresh quartered cherry tomatoes for the sun-dried, and added a handful of kalamata olives. When using the Barilla plus pasta that's fortified with fiber and iron, it was a very filling one dish dinner!
We're not tomato people, so I left those out, but I added double the lemon juice and basil, and threw in some fresh flat-leaf parsley because I had it on hand. Delicious, healthy, fresh, and light. What a great addition to our summer menu!
This was a great, easy recipe. I increased the amount of salt considerably, used 12 oz of pasta (because that's the size of the box I had), used Israeli Goat Feta, and doubled the "dressing" part of the recipe. Wonderful., and there was more than plenty of pasta even though I used 12 oz instead of 16.
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