Reviewed: Nov. 5, 2009

This was good, not great or amazing, but good. Its a basic pasta salad recipe!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Oct. 31, 2009

This was a big hit and I have made it many times. The various flavors blend nicely. Like previous reviewers suggested, I used white balsamic. I also used sundried tomatoes and added artichokes. Delicious!

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Mel4444

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Reviewed: Oct. 27, 2009

This salad is really nice - a great change from the normal pasta salad.

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AnnMarie

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Reviewed: Oct. 10, 2009

I made this recipe, using the suggestion to try Newman's Own Light Balsamic Dressing, mozzerella & parmesan and it was delicious! I served it at my husband's surprise 40th birthday & it got rave reviews. I have made it several times since :)) Thank you!

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Alexandra

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Reviewed: Oct. 5, 2009

Nice recipe, I used tricolored corkscrew pasta, and little extra balsamic vinegar, used fresh mozzarella and not Asiago. Very tasty and easy to make. I did find that if you eat it as leftovers you need to add more of the balsamic vinegar

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Carrie

Cooking Level: Expert

Living In: Nashua, New Hampshire, USA

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Reviewed: Oct. 5, 2009

Made this for tailgating as a change from my usual macaroni salad. The hubbie and I thought it was just "ok" and needed some more flavor or something.

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Eblueiz11

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Reviewed: Sep. 22, 2009

I made this with the "Summer Tomato Salad" and "Rotisserie Chicken" for a summer dinner party and it was a hit! One of my guests was diabetic, so all three dishes fit the bill. The only changes I made were to use whole wheat pasta instead of white and bottled Italian dressing (my grocery store had no dry mix). I used about 3/4 cup of dressing and omitted the oil. I still added the balsamic cause I love it! This made a LOT of salad...so I'm glad it was so good!

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Ruth

Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

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Reviewed: Sep. 22, 2009

My mom hates cold pasta salads of any kind but she raved about this one. Only changes I made was to add 2 minced cloves of garlic. Was better after it sat for a day or two, as well.

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b2belle

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Reviewed: Sep. 19, 2009

Very good. Made for a family dinner. Used extra cheese and meat and tri-color spiral pasta. Very good the next day as well.

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April

Cooking Level: Beginning

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Reviewed: Sep. 15, 2009

Made it for a salad potluck, everyone loved it. My husband is not a pasta salad fan, but he raved over it and ate it for lunch & dinner the following day. I added a little more vinegar than stated, but that is just a personal preference.

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VASSFAMILY

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Reviewed: Sep. 4, 2009

WOW, this was fantastic. Made this for a family event and had plenty left over for many lunches.

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Ann

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Reviewed: Sep. 2, 2009

This is excellent! Made it for my daughters lunch for school. She made sure I packed it everyday. Stuck to the recipe except; instead of dry salad dressing mix and balsamic vinegar I used Newmans Light Balsamic Vinegrette. I also used fresh herbs. The Asagio cheese makes the whole dish come together in my opinion. Already on the menu for next week! Thanks!

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lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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Reviewed: Aug. 31, 2009

I made this for my son's birthday party. It was a total hit!!! I made it only with salami, not need for pepperoni too. Added cauliflower for a little crunch and also added a can of chopped artichokes. I also added large chunks of mozzeralla cheese, instead of Asiago, along with some grated parmeson to coat everything. I also added sliced black and green olives. Soo good! I would maybe use white balsamic vinegar next time. Really loved it!!!!

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StarterCook

Cooking Level: Intermediate

Home Town: Port Washington, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 26, 2009

I wasn't impressed with this salad. It was very expensive and not worth the money. I felt it was a bit bland. My fiance however, thought it was delicious and can't get enough. That is why I gave it three stars.

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Kellie G

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Reviewed: Aug. 20, 2009

I LOVE THIS RECIPE! It is so yummy and worth the work that goes into it. It looks great too. I have found that it gets better as it sets a day or two. Thanks for this recipe! It's an instant favorite!!

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fluffy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Aug. 15, 2009

This recipe is soooo wonderful. The best I have ever had. When I made it I was out of black olives and asiago cheese. I used calamada olives and mozzarella instead. Everyone I make it for just LOVES it! Thanks for the great recipe!

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Chrissa

Cooking Level: Intermediate

Home Town: Clear Lake, Iowa, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 14, 2009

This is the perfect standby recipe I use for cookouts, potlucks and parties. It's the best pasta salad I've ever had, plus it makes plenty for a crowd!

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GourmetLisa

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Reviewed: Aug. 12, 2009

Simply delicious! I put this together the night before and then added the dressing about 3 hours before we ate. Used cucumber instead of peppers because I forgot to buy them. I also used about 12oz of pasta rather than a full pound. Otherwise made as written and it's just great! It makes a massive amount - plan for a group or to share.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 11, 2009

I really liked this and so did my family. The only change I made was to use fresh parsley and oregano. I like the idea of adding chick peas. This will definitely be my standard pasta salad recipe from now on. Thank you.

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snowlake

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Reviewed: Aug. 11, 2009

Excellent! I added diced zucchini and cucumber and exchanged the red pepper for an orange one to add another color. I think that the dressing was delicious--way better than bottled. This will now be my standard pasta salad!

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ALLISON30

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Antipasto Pasta Salad

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