This dressing also tastes wonderful on cold pasta. It actually is best to use dried basil in this recipe, because fresh basil will turn a funny color.
This was okay, but I ended up doing so much additional adding I think it ends up being a new recipe. I didn't have white wine vinegar so used red wine vinegar. I followed the directions exactly and it was way too sour, so I added another tablespoon of sugar. I think didn't think it had enough taste so I added a couple of cloves of garlic and some red pepper flakes for kick. It ended up okay like I said, but was still just missing something. Plus the basil taste was a little strong for me. - 21 Feb 2003 (Review from Allrecipes US | Canada)
Very tasty! I'll make it again but with a touch less vinegar as it had a little too much for my taste. - 23 Aug 2000 (Review from Allrecipes US | Canada)
Easy and very good. - 13 Aug 2000 (Review from Allrecipes US | Canada)