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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Reviewed: Aug. 10, 2009

This is awesome. I used tri-color rotini, halved cherry tomatoes, and used Mozzarella instead of Asiago. Also,I added marinated artichokes and red onion and used fresh parsley instead of dried. The great thing about this recipe is that you can add/substitute veggies/meats as you like. The dressing is what holds it together, it really does taste to much better than bottled. This is going into my permanent rotation!

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BMARIN

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

Really really delicious...love the asiago cheese, and I used the good seasons Italian dressing...just a delicious pasta salad...I microwaved the pepperoni first for just a few seconds...only way to do it!

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MARDLES

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Reviewed: Aug. 3, 2009

This was pretty good and keep in mind that it makes a ton! I nixed the black olives and used a light balsamic vinaigrette dressing instead of the packet + vinegar + oil. I wasn't a huge fan of the cubed Asiago cheese, I think next time I'll finely shred it. The flavor was just a little too strong in cube form!

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Amninta

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Champaign, Illinois, USA

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Reviewed: Jul. 27, 2009

We love this salad, it is so easy to make and everyone wants the recipe. So yummy!

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MOM4TANNER

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Reviewed: Jul. 26, 2009

Meh. With all the great reviews I expected to really love this... it was just...ok. I made it per directions. Not to mention the enormous amount it makes, we probably won't eat the leftovers :(

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exstra

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Reviewed: Jul. 20, 2009

Very good recipe.

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Linda

Cooking Level: Expert

Home Town: Delton, Michigan, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Jul. 19, 2009

I made this dish for a family gathering held earlier today and this was a hit. At the gathering, I noticed a small crowd gathered around my dish...of course the family wanted the recipe. The only change I made was that I used yellow bellpepper instead of red. I did this because that was all I had. I recommend this recipe and will be serving it again in the future.

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DJohn

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Reviewed: Jul. 18, 2009

made this for an Italian family reunion today and while I think it turned out just fine, I wasn't a huge fan. I added artichoke quarters and kept everything else the same. Looks like many people enjoyed it but for me i think there is just a tad too much of the salami and pepperoni flavors going thru it. the dressing is very tasty though! oh yea, i did change the peppers, used 1 red and 1 orange for color!

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 7, 2009

Easy and yummy! THIS WAS THE BEST! I love it...yummmmmmy!

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BethMarie10

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

I made this for the 4th of July and it was a hit. Everyone asked for my recipe. I followed the directions to the tee and I rarely do this. This is another one of my keepers.

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CreoleMom

Home Town: Burbank, California, USA

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Reviewed: Jun. 30, 2009

Made this the night before hosting a baby shower. I omitted the asiago cheese, layered ham, salami, pepperoni, and mozzerella cheese and cut into small strips. The dressing is wonderful. I did only do 1 Tablespoon of the oregano, but left everything else as directed. I also made two batches, using 4 boxes of pasta total. I did add my dressing the night before, and it seemed to be absorbed by the noodles so I needed to add a little more in the morning. I would suggest adding half the night before, and the rest just before serving. I received so many compliments on this pasta...it was so well received the mom-to-be made sure she got to take ALL the leftovers home with her because she loved it so much.

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jenm913

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Reviewed: Jun. 29, 2009

I'm behind on reviewing dishes I make on the site but I had to write about this one right away. It was FABULOUS and everyone at the party loved it. Even my husband who doesn't like pasta salad loved it. My only change was to sub roasted red peppers for the red pepper (highly recommend!) and instead of making the dressing I used Newman's Own Balsalmic Vinagrette. Thanks for a wonderful recipe!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

I made this for a potluck, and it won rave reviews - at least one person called it the best pasta salad he'd ever tried! I have to agree, it was fairly easy to assemble, and the result was deliciously worth the effort! I used tri-colored pasta but otherwise, didn't change a thing. The asiago was pleasantly assertive and presented a nice contrast to the pasta, and the addition of salami and pepperoni made this dish unique.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Antipasto Pasta Salad

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