The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing.
This was OK, it was pretty average. I don't know too many people who would use 40 year old sherry for a salad dressing. It's not exactly cheap. - 10 Jun 2003 (Review from Allrecipes US | Canada)
i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks. - 27 Jul 2011 (Review from Allrecipes US | Canada)
Kind of standard but better with the dijon; didn't care for the parsley addition. - 03 Aug 2005 (Review from Allrecipes US | Canada)