Reviewed: Mar. 24, 2009

A good pasta salad, it tastes like most of what I get off of restaurant salad bars. I pretty much followed the recipe as written, used 4 roma tomatos, added a diced, seeded and peeled cucumber. Cut the oil way down to about 1/3 of a cup. I think the idea of clear balsamic is good, but I already had the regular stuff around, and it's expensive. Like everyone else has said, better the second day. I'll make it again.

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JACK T

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 22, 2009

the pasta salad ingredients were excellent, however the dressing had a little too much oregano and I don't think I cared for the balsamic taste... what I did was mix the dressing in an empty water bottle so as me and my bf ate a bowl at a time, we could put on as much or as little dressing to our individual tastes. That was great bc you could shake it up easily, and it poured easily.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 13, 2009

this was really, really popular, and it maintained for days afterwards. I would go light on the spices in the dressing if you don't like a lot of that kind of thing. But very easy to make and everyone likes to eat it.

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officemate13

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Reviewed: Mar. 10, 2009

This is excellent! I will continue to make this pasta salad when a change is needed from my original salad I always make. So many compliments from all who tried this, I didn't hear one negative thing about this recipe. Thanks for sharing this is delicious!

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Mar. 10, 2009

Very, very good. I could eat this every day as a main meal and be perfectly satisfied. I find it tastes best when all the ingredients (veges, meats) are minced up somewhat finely instead of larger chunks.

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elohel

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Reviewed: Mar. 5, 2009

This pasta salad is SO good!

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Naomi

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: Feb. 28, 2009

This salad is addictive! After making it, I really didn't like it very much. I tasted another bite a few hours later and it was better. A few hours after that... wow! The flavors really needed time to come together. I used a blend of shredded Italian cheeses, since I had it on hand. I also sliced up a few pepperoncinis and added those. Turned out really well. Took it to a potluck tonight and it was a hit! Thank you, will make this again.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 24, 2009

Always turns out tasting and looking great. I use clear balsamic vinegar instead of dark to keep the veggies and pasta from discoloring.

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Jenn Bad

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Reviewed: Feb. 21, 2009

The recipe as written was good but the dressing needed just a little more zest. I usually make antipasto pasta salad with a ready made dressing, usually Ken's Italian with Romano Cheese has a great balance.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Feb. 15, 2009

This was so good!! I did it as written only changing to our family's preference of less oil and no olives. Took it to a Valentine's Day party and all the adults had seconds or thirds!

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Abigail Dawn

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Really good! What else can I say!

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Calamity02

Cooking Level: Intermediate

Home Town: Villa Park, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Feb. 11, 2009

Crowd pleaser for all ages. I left out the peppers (personal preference), added halved cherry tomatoes, 2 small jars of marinated artichoke hearts (drained) and used about 3/4 a bag of Kraft Italian cheese (which included Asiago, as well as others). I followed another suggestion and omitted making my own dressing and used Newman's Own Light Balsamic Vinaigrette dressing (about half the bottle)... I still used the packet of Italian dressing seasoning. This makes A LOT but it's great the next day (and the next day :D). Enjoy!

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 21, 2009

Yum! Yum! Yummmmm!! This tastes great and is easy to put together. You can easily tweak the amounts and types of veggies to your liking. It's a keeper and is easy to make for a crowd.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 17, 2009

This recipe is delicious. I just found the recipe this week and had to make it 2 different times because my 18 yr. old son could not stop eating it. I added some summer sausage and proscuitto that I had in the frig. Very tasty. I know I will be making it again soon.

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CINDY'S CHOICES

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Reviewed: Jan. 16, 2009

This recipe was yummy...but was missing something: Garlic! On my second batch I whisked in 2 cloves of minced garlic and it made all the difference. I also used provolone instead of asiago to save $$.

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nenithel

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Reviewed: Jan. 8, 2009

This one's a winner! Perfect as is.

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Kevin

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Reviewed: Jan. 3, 2009

TASTY! Took it to a party and people asked to take the leftovers home!

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Mary

Cooking Level: Expert

Living In: Weatherford, Texas, USA

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Reviewed: Dec. 29, 2008

Fantastic recipe; great for pot lucks and dinner parties

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Sharnjean

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Reviewed: Dec. 21, 2008

Wow! What a fabulous spin on the "traditional" pasta salad. This will be a sure fire hit for any summer get-together! I made it according to the recipe, but when I was at the deli, I asked my butcher to cut the salami and pepperoni into 1/2 inch slices, and the Asiago cheese into 1/3 inch slices. Then, when I went home to chop it, I made sure to have bite size pieces. That way my guests would get delicious chunks of meat and vegetables making it a hearty pasta salad, and boosted the presentation points through the roof! I will definitely be making this at all of my summer picnics! 5 Stars

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