As written, I thought this recipe had far too much sugar -- I cut it down by more than half. Otherwise, I thought it was delicious. Instead of prepared mustard (which I don't much care for) I used Dijon mustard, and it was really nice. It wasn't 'yellow', and I think it gives a nicer flavour. Because I'm not too fond of raw onion generally, I think that next time I'll try it with pickled onions. I liked that the dressing wasn't too heavy, unlike most pasta salad dressings I've tried. Thanks! (Oh yeah, my boyfriend loved it! And he's the "pasta salad" connoisseur... lol)___ Update: I omitted the onions altogether this time, but used 1 each of a red and green pepper, the celery and grated carrot, and I added beets. Delicious!! And soooo pretty! (Note: I didn't use pickled beets -- I buy fresh beets and then roast them in foil in the oven for about an hour at 350. When they cool, I peel them and slice them.)
This recipe was fine, but nothing special. I didn't salt the pasta water and I always use unsalted butter, so it didn't turn out too salty, but I did cut down on the ham a bit and I rinsed the olives before adding them. Finally, about "essentially raw eggs": they're fine. They're used in Greek cooking all the time, and what do you think mayonnaise is? You just want to make sure they're fresh. If you're still worried, then buy organic eggs, but I grew up eating "essentially raw eggs" and it never hurt me!
Great recipe. For those who said it should marinate for a few hours -- you can't marinate fish for hours. Max 30 min. You'll partially cook the fish. Fish isn't like meat.
