Reviewed: Jun. 10, 2003

I tried the recipe based on the rave reviews that it got from so many others, and i have to add my own raves now - especially from my husband and daughter. So tasty - was the comment. I won't make it any other way now. I left out the salami (vegetarians) and used 1/2 low fat sour cream and l/2 regular, but followed the recipe exactly other than that. Great recipe.

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mamamia

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Reviewed: Jun. 2, 2003

I made this to feed 20 for a reception, and the men seemed to really like it. I also enjoyed it. Will make again.

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9 users found this review helpful

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AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

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Reviewed: May 30, 2003

I made this for a family gathering and everyone enjoyed it. I definitely needed to add the extra dressing in the morning in order to make the pasta more moist. It tasted great, and it was especially a hit with the kids!

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JOSEPHINEWI

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Reviewed: May 22, 2003

Raves all around from dinner guests--I will definitely make this again!

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Ellen

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Reviewed: May 21, 2003

I made this for a family function and got RAVE reviews. I made it the night before, and allowed the dressing to really set in. I added some peppers (green, yellow and red), pepperoni, olives and chunks of cheese. I will use this recipe again. Thank you Carol.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: May 14, 2003

SOOOO GOOOOD! I was tired of the same old pasta salad with the bottled Italian dressing, and boy was this salad a delicious change! What a wonderfully refreshing and simple dish! Made it in 15 minutes (chopped the veggies and mixed the dressing while the noodles boiled). I used rotele noodles, diced a half a cucumber, half a red bell pepper, and half a carrot. Minced 2 cloves garlic, and coarsley chopped a quarter of an onion (the onion flavor did not overpower the dish). Dressing was 3/4 C mayo, 3/4 C sour cream, 1/4 C milk, and 1 packet dry Italian dressing mix. That's it! I completely forgot to put salami, or pepperoni, but the meat was not missed, even by my extremely carnivorous boyfriend. Now even my vegetarian friends can enjoy the fantastic salad! I believe any combo of veggies will work wonderfully. Just use what's on hand. THANKS CAROL:)

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ALOHALANI

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Reviewed: Mar. 24, 2003

This salad tasted really good, although, I omitted the peas and green onions. I substituted artichoke hearts, tomato, and cheese. Very good. Next time I'll try a pkg of dry ranch mix instead of italian. Great for a potluck.

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JADENJO

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Reviewed: Mar. 8, 2003

This is an excellent pasta salad, I have never had one quite like this and will definately make it again.

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2 users found this review helpful

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Feb. 28, 2003

Made this several times during the holidays but never took time to tell you how GREAT a recipe this is, I have cut it down to smaller scale several times, works great every time. A little extra milk sometimes is necessary, but easy to judge. Thanks for this great one!

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SHEILA R

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Reviewed: Dec. 22, 2002

Honestly, the best creamy pasta salad. Fresh parsley and the dry italian dressing mix are definitely the key ingredients. I used more sour cream and less mayo and it was perfect. Everyone loved it. PS: You definitely need to reserve some dressing and add it when ready to serve.

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CMIKUS

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Reviewed: Nov. 8, 2002

Okay, but I'm not sure all the flavors blended well together.

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COOKINFOOL925

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Reviewed: Oct. 22, 2002

We loved this, and wouldn't change a thing. Thanks for sharing.

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6 users found this review helpful

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Sep. 25, 2002

We took this to a church picnic and everyone raved about it. It takes some time to chop up everything, but it is well worth it. Very delicious!

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7 users found this review helpful

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AlohaGirl72

Cooking Level: Intermediate

Home Town: Aloha, Oregon, USA

Living In: Syracuse, Utah, USA

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Reviewed: Sep. 4, 2002

Hmmm...I chose this recipe because there were so many good reviews, but I don't see what all the hype was about. I thought the pasta salad came out dry and not tasty at all. It seemed that I was eating straight pasta with no sauce. I even added a cup of milk instead of two teaspoons. Oh well...on to the next recipe.

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MICHELLE H

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Reviewed: Sep. 4, 2002

This is a very good basic recipe and you can use whatever veggies you have on hand. I used red peppers and broccoli. I also subsituted pepperoni for salami because I didn't have any. I also used bottled Hidden Valley Ranch dressing and added low fat sour cream to cut it a bit. Took this to a pot luck and the hosts ate the leftovers all week.

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NJBAKER

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Reviewed: Sep. 3, 2002

Sorry Carol, I was disappointed in this salad. Thought it would be better because of the reviews. I did use pasta shells, dried parsley falkes and bottled creamy Italian dressing. The dressing was good but the combo of the olives and peas just didn't get it for me. Hubby didn't comment on it either. That wasn't a good sign. I think I might leave the peas out next time, if there is a next time. It made a huge batch and the leftovers haven't gotten any better either.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Aug. 30, 2002

One word "EXCELLENT" !!! Thanks

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TINA C.

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Reviewed: Aug. 13, 2002

What an awesome summer salad! We had a family of 5 as guests this weekend and I wanted something bulky that could make it 3 days, this was it! I did modify it a bit though: I added chopped plum tomatoes,a small jar of roasted red peppers with a couple tablespoons of the juice, a 6 ounce can of olives I sliced in half, and a bit more of the dry salad mix. Wasn't dry at all - My husband said it's the best pasta salad he's ever had, and the 2 year old came back for more. Great recipe Carol!

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Jen Loftus

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Reviewed: Aug. 1, 2002

This salad is great by itself or served as a side dish.

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HOLLIE LEE

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Reviewed: Jul. 16, 2002

Good pasta salad to eat during the heat of summer. Make the night before and enjoy for dinner the next day. I didn't change a thing in this recipe. But, I would suggest using tri-colored pasta noodles just to add some color to this mostly green dish. Thanks!

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GDOBRUSKY

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American-Italian Pasta Salad

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