Reviewed: Dec. 17, 2008

I made this for work for our pot luck lunch. It was a hit! The only thing that I changed on the recipe was I didn't add red and green peppers, and tomatoes. I added sweet roasted red peppers and artichoke hearts. I drained the artichoke hearts and rinse them off. Then I pat dried the artichoke hearts so they weren't too moist.

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Renee

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Reviewed: Dec. 16, 2008

this is our favorite pasta salad! I use a bottle of the newmans own balsamic (light) dressing instead of the oil/vinegar mixture. Make one day ahead of time so that the flavor has time to "blend" in the fridge for 24 hours.

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Dec. 7, 2008

This is exactly the recipe I was looking for! It's like a meal in itself - so filling. My local deli counter didn't have pepperoni or asiago cheese so I substituted ham and mozzarella and it was delicious! Thansk for a great recipe - YUM!

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mkubitski

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Very good, flavour was perfect and I would most definitely make this again.

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eternal.happiness

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2008

I can't tell you how many times I have made this salad. Its one of those things that you can add or subtract things too. I tend to use larger cuts of cheese and more balsamic. It makes a ton, so make sure you are cooking for a crowd! The only downfall is that the pasta turns brown after a day because of the balsamic..but its even better!

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Caroline Anne

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

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Reviewed: Dec. 3, 2008

Served for a work pot-luck and had to print out recipes for people-they loved it!

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rebbeccalynn

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Reviewed: Nov. 1, 2008

This was amazing! I made it for a barbeque a day ahead of time and kept in the fridge overnight. About an hour before we ate I took it out and left on the counter so all of the oil and juices would loosen up a bit. I used rotini pasta instead of seashells. The asiago is key! Everyone was asking what kind of cheese I used and everyone was standing in line to take home some leftovers!

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Roosterlady

Cooking Level: Intermediate

Home Town: Tabernacle, New Jersey, USA

Living In: Bunnell, Florida, USA

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Reviewed: Oct. 9, 2008

I took this to a neighborhood picnic and it was a hit with everyone. I followed the recipe as printed, but next time I will buy balsamic vinagrette and not take the time to make it from scratch.

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EPALASEK

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Reviewed: Oct. 1, 2008

This pasta salad has an amazing flavor to it and it's so versatile! I didn't have the cheeses that it called for on hand, so I grated my block of parmeggiano reggiano, and it came out great! I also had scallions on hand and chopped those up too for a nice onion kick, and I would feel comfortable adding any other fun things to this recipe: diced cooked potato's or carrots just for fun. Also, my friend makes this with tortellini pasta and it is a great filling salad! I think what gave this recipe the flavor that I liked was the package of dry italian dressing - what an amazing idea!

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kissthecook

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Sep. 11, 2008

This is absolutely the best pasta salad. I have made it a few times now, always to rave reviews. I knew it was a winner when I made it to sell at our swim team's concession stand -where they sell pasta salad every week- and it was the first one sold out and numerous people asked me for the recipe. That is unheard of because usually pasta salad is so standard.

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love2cook

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Reviewed: Sep. 10, 2008

I made this for a party, I was hesitant because I normally don't like pasta salads, they are usually too heavy on the dressing for me. I was pleasantly surprised by the flavor of the salad and it was easy to make. It was not dripping in dressing, which was a plus for us and it held its texture well for a couple of hours. I added more olives and less asiago cheese to the salad. It got rave reviews by everyone, and I am sure that I will make it again.

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aivilo elleon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 9, 2008

I made this recipe as written. I had the salami and cheese sliced at the deli counter (on thickness "level 4" - quite thick). I julienned the salami, cheese, pepperoni, and peppers thinly, all the same size. The salad was very pretty - and my coworkers devoured it. I will make this one again. NOTE: It did take a bit longer than 30 minutes to slice and assemble - I would allow 45-60 minutes next time.

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BisBatt

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Sep. 9, 2008

Very good pasta salad. A little time consuming, but worth it.

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BAWILLIS66

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

Excellent recipe! I only made a couple of changes based on what I had in the kitchen, and it turned out delicious! Instead of including salami and pepperoni, I just used pepperoni and doubled the amount. Also, I didn't have any balsamic vinegar on hand so I used red wine vinegar. And finally, I used mozzarella cheese, which added a great flavor.

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BrittanyB

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Reviewed: Sep. 3, 2008

Made this for a Labor Day cookout at husband's work. Everyone seemed to really enjoy. He said people were even taking containers home.

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LilacBuddhaCat

Cooking Level: Expert

Home Town: Broomall, Pennsylvania, USA

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Reviewed: Aug. 30, 2008

The balsamic vinegar overpowered this recipe and I didn't like the color it turned the pasta. I would only make this again if I used a really good Italian dressing from a bottle.

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Chickentarian

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2008

Very good. Used tri-color rotini instead of shells. Added marinated mushrooms too. A great main or side dish. Would be an easy potluck dish!

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 21, 2008

Fantastic flavors. I roasted the peppers and also added marinated artichoke hearts. I used corkscrew pasta and cherry tomatoes. The asiago cheese is a must!

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Aug. 19, 2008

This is a great pasta salad, and it is easy to customize towards your own tastes! I dont really like raw peppers or balsamic vinegar so instead I replaced the peppers with a jar of roasted red pimento peppers that I had and used zesty italian dressing in place of the oil, balsamic vinegar and dressing mix So yummy! for extra freshness this recipe is also good with a couple tbsp fresh basil mmmmmmm

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 19, 2008

Great pasta salad. I mixed all of the meats, cheeses and veggies while waiting for my pasta to boil, and I think I liked this better than when I added the pasta. I used jarred red peppers instead of fresh. Next time, I may add artichoke hearts as well.

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