Hey, lindatooo! Sorry, I completely forgot about this thread! I blame it on a sun-dried brain! :oops: My grandpa's name was Alex Wynstra. Small world in horticulture, huh? You're recipe looks fabulous, I'm going to try it as soon as possible! Thanks again! :D
I have found that when I put the dressing on hot pasta, the flavor is more intense. Also, if you make the salad one or two days in advance the flavors will meld and be beautiful.
You could also try snipping some fresh herbs in the salad right before serving it.
Another trick I learned in the catering biz was to pull the salad out one hour so that it wouldn't be cold! (You then have a 2-3 hour window so that you don't make anyone sick if you're using a mayo based dressing.)
I also do that with potato salad. I put a bit of vinegerette on while the potatoes are HOT and that makes for the tastiest salads!