Made this twice for a big gathering over the weekend. The first version by following the recipe exactly. It was OK.
I liked the concept and had to make a second batch, so made it again with a bit of a twist ? I made a basic Italian salad dressing from scratch and added some great olives from an Italian deli.
Everyone definitely liked the second version better. The dressing had more depth and was tastier with the veggies and pasta. Be sure to use a quality imported Parmigiano-Reggiano and really good olive oil for the dressing ? makes all the difference.
A pesto vinaigrette would work really well with this too!