I'm rating the dressing, not the full salad, though I used most of the salad ingredients too. I made the dressing but changed the chives to dill and put it on a chopped salad made of arugula, romaine, diced ham, tomatoes, swiss cheese, and black olives. I topped it with toasted almonds, and it's definitely a keeper, mostly because of this phenomenal dressing.
Seashell Salad with Buttermilk-Chive Dressing
Namaste Posted: 06/21/10
nikki22 Posted: 07/15/10
This was really quick and easy to prepare and quite tasty. I used dried thyme instead of fresh, sliced green onions instead of chives, bacon instead of prosciutto, spinach instead of arugula, and gluten free pasta. I'll definitely make again, especially since it turned out great just using ingredients I always have on hand. I'm having the leftovers for lunch today.
soupmom Posted: 06/27/10
I made this exactly as directed in the recipe for a light dinner last night, and really liked it, but it was even better today for lunch. It is much creamier than in the photo. The flavors really developed overnight, so I'd recommend it especially as a make-ahead dish. When I ate the leftover serving today, I added a handful of grape tomatoes and it was delicious. Will definitely make this again soon!
2BPaulaB Posted: 06/19/10
There was nothing wrong with this recipe, just not very exciting. It was very quick to put together. I used bacon instead of prosciutto. The peppery arugula overwhelmed any flavor of chive or thyme. If I were to make it again I would increase the amount of herbs and add a bit of fresh grated parmesan in the dressing. But since there are so many pasta recipes to try, I probably won't be making it again.
ConniefromPA Posted: 07/16/10
Added cherry tomatoes halved, because I had to find something to do with them before they got over ripe.Very refreshing salad for summer, might add a bit more herbs next time.
Saecca Posted: 08/01/10
I made this a day after I made the Prosciutto and melon pasta salad since it had the same protein. I didn't ever know you could sautÃ© prosciutto, but it was very good. I would stick to the amount of garlic and chives since it can be a real breath kicker if you don't. This was even better cold the next day!!
BrigitteR Posted: 07/07/10
So I could say that I'm a vegetarian, but I'm not. Just poor. I couldn't afford to buy the dried cured ham (proscuttio or whatever) so I substituted Sun-dried tomatoes. I also substituted spinach for the argula and I'm glad I did because this recipe was very 'peppery'. It took me about 40 minutes to make this with the prep. I felt this was very tasty. I will definitely make it again. : )
ChefAmandaLynn Posted: 07/29/11
There was missing something. After we had tried a few bites my husband and I both added shredded Asiago and sun dried tomatos. Overall this is a good base as a complex salad.
BenaHartsock Posted: 05/19/12
My self-taught chef son made this for our family, and it was delicious! Will definitely make again!!
jmeleeS Posted: 09/06/13
This pasta salad is unbelievebly delicious! I only made two minor tweaks: 1) including 1/4 tsp of ground red pepper and 1 tsp of smoky horseradish to the dressing & 2) used 4 strips of bacon in lieu of prosciutto. Otherwise, I made this one as directed and it was fantastic both hot for dinner and cold the next day for lunch! I will be making this one again and again to my husband's emphatic agreeement. It's a very easy dish to make with dynamite flavors; wouldn't hestiate to serve for company or take to a picnic. Absolutely a keeper recipe for us; Enjoy!
gnc929 Posted: 07/14/13
Loved this recipe! I doubled the dressing which made it creamier and I also used spinach. I'm not sure if it is the combination of the creamy dressing w/peas and bacon, but this dish reminds me of the typical Midwest Seven Layer Salad. Which is bit odd because that dish is not one of my favorites. Maybe next time around I'll add a sharp cheese to the mix.