Reviewed: Aug. 8, 2008

absolutely delicious!! i made this for a bbq...there wasn't a single bite left! i made it exactly as said...the only differences were i used fresh oregano and fresh parsley...i also mixed the dressing in right away and fridged it overnight, it wasn't dry at all!! it was perfecto! YUMMMMMMM :)

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Sandra

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Reviewed: Aug. 6, 2008

Very good, people always ask me for the recipe. I use spiral pasta instead of seashell. I use a 7 oz. package of pepperoni slices instead of hte deli salami and pepperoni sausage...I cut the slices in half. I also used cubed mozzarella or colby jack, also chopped in half. Instaed of the bell pepper, I use a 10 oz. jar of artichokes, also chopped. I use whole cherry tomatoes and 2 packages of the dressing mix, reserving half of one for the actually dressing. Yum!

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 26, 2008

This recipe was really good. Made only a few slight changes, first I used Salad pasta and mozzarella cheese (personal preference), also I used double the dry dressing packets and extra EVOO and Balsamic Vinegar as I found it to be a bit dry. A crowd pleaser for sure. It is now requested at any party I attend.

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Patrice_Turckel

Cooking Level: Intermediate

Living In: Mira Loma, California, USA

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Reviewed: Jul. 24, 2008

My husband loved this recipe! So did the kids and they are picky! Thanks! You rock!

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jen3221

Cooking Level: Intermediate

Home Town: Chesterfield, Virginia, USA

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Reviewed: Jul. 20, 2008

A new family favorite! Great to have at barbeques or other summer get togethers - never any leftvoers!

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Sadie

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

The best pasta salad I have ever had. I used a orange and yellow bell pepper. I did not make the dressing but used a balasmic dressing I had. I used Italian pesto pasta and it all turned out great.

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melissapie

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

Very good. Sorry but I changed it up based on personal preferences. I halved the recipe. Used 1/3 lb Genoa salami, 2 oz mozzarella, 1/4 C chopped red onion, 1 whole red bell pepper, no tomatoes & kept the seasonings & such the same. We eat this all the time. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 16, 2008

I liked this dish. The dressing is awesome!

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Cheriselynn

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

I just made this last night and it was very tasty!!!! I didn't use salami just the peperoni and as another rater stated they used mozzarella instead of the cheese that is requested. It came out great! I can't wait to make this again for my family.

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EJINELLE99

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Jul. 14, 2008

I loved this pasta salad, stuck to the recipe apart from the cheese, I used Mozzarella and Feta. It was even better the next day and I had some which I heated in the microwave. This one is a keeper.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 8, 2008

Everyone at my party definitely loved this dish. I used mozzarella instead of asiago. I mixed all the ingredients together the night before then added the dressing the next day. the meat does stick together so definitely get thicker slices to make it easier.

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Michelle

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Reviewed: Jul. 7, 2008

I omitted the salami and asiago cheese since I did not have it. Used mozzarella instead. Great dressing, did cut back on the oil.

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STEPHZ2003

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

Absloutely wonderful! Made for July 4th, added seasoned feta cheese also...was devoured at party, everyone wanted the recipe! Thanks for sharing! Will be a staple here!

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valerie

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Reviewed: Jul. 5, 2008

I've probably made this now at least 10x!! it's a HUGE hit (in fact, friends request me to bring it to parties). so figured it should comment! i've leared a few hints from making it so many times..i've now "perfected it". 1)***THIS IS BEST MADE THE NIGHT BEFORE!!***this truly is the secret! the flavors need time to develop and incorporate! 2) i use 1lb. multi-colored rotini. 3) i use 1 box cherry tomatoes halfed. 4) 1/2c. oil was too much for me!! - i cut down to 1/4 C - and like 3Tbl of zesty italian dressing. 5) i add a handfull of chopped banana peppers. 6) i add 3 green onions finely sliced. 7) POUR 1/2 the dressing on the night before - and allow to "marinate" overnight in fridge. then add the remaining dressing right before serving!

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 5, 2008

I had to use a 3-cheese blend instead of only asiago. More expensive than my usual pasta salad recipe, but tasty. Don't skip the red pepper.

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D

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Reviewed: Jul. 4, 2008

This recipe was just ok - but to be fair I did make some changes that may have altered the taste. I did not use Asiago, as I didn't have it on hand. I asked for genoa salami at the deli, but they gave me hard and it was just too greasy and I didn't care for the taste (much prefer genoa).

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CHEEKY*MONKEY

Cooking Level: Expert

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Reviewed: Jul. 3, 2008

I made this for a birthday party. HUGE hit. I changed it just a little bit. I added sun-dried tomatoes, and instead of using oregano and parsley, I just used italian seasoning, and I used hard salami instead of genoa, and I omitted the olives-personal choice. Everything else was the same and it was wonderful. I took this to my office the next day-because it does make a lot-and I had left overs for a day. It was good every time I ate it. Not oily, not dry. Just right! I think I might add some peppers this time for July 4th and see how that goes. Great choice when feeding a large group.

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