Reviewed: Jun. 27, 2008

My sister gave me this recipe and we had it at a christening...got fabulous reviews, AND we made it exactly like the recipe stated...it was not too oily...and also, if you plan on having this outside, it needs to be a bit 'wet'...all in all, it's good and i'm making it next week for a party i'll be having for the fourth of july!...thanks!

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global408

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Reviewed: Jun. 27, 2008

I took this to a family reunion and it was a big hit. I also cut the oil to 1/2 cup, added artichoke hearts and sundried tomato.

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maisied1

Cooking Level: Intermediate

Living In: Brookland, Arkansas, USA

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Reviewed: Jun. 24, 2008

Loved it! Great for a party!

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ritajennings

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

this was a very good pasta salad. I loved the dressing, the hint of balsalmic is delish. it was also a big hit with the kids and hubby. this is definatly going to be my go to past salad. thank you for a great recipe

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mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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Reviewed: Jun. 12, 2008

I didn't add tomato (allergy sensitive) or cheese (allergy sensitive) I let it sit overnight and it turned out very dry. Throught the day I ended up adding tons of extra balsamic (in total, about 12 oz) I also added a little more oregano since the balsamic became more pronounced but I liked the sweetness it provide. I would have given it 3 stars based on my liking of the flavor - but with the compliments I received, I gave it 4. I just didn't see what the rave reviews were for this time around. I'll try it again soon to be sure all was done properly on my end.

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AnnesGazFam

Cooking Level: Expert

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Reviewed: Jun. 10, 2008

I don't get this recipe. I made it precisely as directed and it went over like a dead weight. I made the mistake and didn't do a trial run. I took it to a family outing and brought back almost the whole bowl. This is the first bad rating I have given anything. I just couldn't let it go. So sorry

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SAMMYSWIMSTER

Cooking Level: Expert

Living In: Hornell, New York, USA

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Reviewed: Jun. 8, 2008

Great Basic recipe, you can add whatever you like! Made this for a family thing and everyone loved it. I just used bottled italian dressing rather than what the recipe called for, still turned out good!

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Heather

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Jun. 2, 2008

Very good salad. Kept for several days. I added additional Kraft Italian dressing I made up from the packet as well as marinated artichoke hearts and onions. I also could not find the specified cheese and used non-smoked Provolone and grated Parmesan cheese.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Jun. 2, 2008

This is the best pasta salad recipe I've found. I've made 10 times the recipe for 2 separate large gatherings, and every loves it. I usually make half with meat and half without. This keeps well for outdoor get togethers, as it is not mayo based. I use grape tomatoes instead of regular; otherwise I follow the recipe exactly. Love it.

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marlow

Cooking Level: Intermediate

Home Town: Cross Plains, Wisconsin, USA

Living In: Reedsburg, Wisconsin, USA

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Reviewed: Jun. 1, 2008

This is a great pasta salad, I only gave it 4 stars b/c I tweaked it a litte - I left out the peppers, added cucumber, and used cheddar instead of asiago. It is fabulous.

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KateGAC

Cooking Level: Intermediate

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Reviewed: May 28, 2008

Very similar to a recipe that I have been making for years. I use shredded mozerella cheese, I also add diced red onions. I mix up the peppers, red, green, yellow, or orange. I rough chop pepperoncinis. I prefer hard salami the best and have the deli slice about 4 1/4 inch slices and dice them. Going to make this for an upcoming party.

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tjmedellin

Cooking Level: Expert

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Reviewed: May 26, 2008

I've made this several times. First, it's too "oily" as directed. The ingredients stick to each other and they are too sour for my taste. Not sure about anyone else..but maybe I got the meat thing wrong? MAKE SURE if you order from the deli you get it sliced thick! really thick! DO NOT add dressing until 1-2 hours before you serve it. And add that and salt and pepper to taste. I also use cubed mozzarella instead of asiago..personal taste. the only reason i keep making it is because everyone likes it. and beware...this a TON of pasta salad.

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lisa j

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Reviewed: May 26, 2008

Very good pasta saled. Next time I would use less olive oil. The next day, I added some mayo to the pasta salad and it tasted wonderful.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 24, 2008

This was unexpectedly one of the best recipes I have yet tried. It was fantastic. I had some trouble paring the recipe measurements down for a two person meal, but even with three days of left overs, neither my wife nor I got tired of the meals. I did substitute a hard salami for genoa because I prefer the flavoring.

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theworkhorse1

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Reviewed: May 24, 2008

I made it with NO MEAT! This is YUMMY and cheap recipe! Although I made a few alterations: 1 lb. med shell pasta, 3 sm. cans sliced black olives, 1 green 1 red bell pepper, 2 c finely shredded mozzarella & parmesan blend cheese, 2 tomatoes, 1 envelope (.7oz)dry italian dressing mix. Then made the dressing as is. YUMMY!!!!

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AmyLynn

Home Town: Omaha, Nebraska, USA

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Reviewed: May 24, 2008

Good. Made a day in advance. Made the dressing in the recipe and felt it was so easy and good that there isn't a need to use bottled. Also, used turkey pepperoni to cut down on calories, but what's the point, I suppose?

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J Mos

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Reviewed: May 18, 2008

Made as written. Great recipe that got rave reviews. Thanks!

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 17, 2008

This was great but make sure you have an army to feed as it makes a lot.

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Susie

Cooking Level: Expert

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Reviewed: May 17, 2008

This recipe was absolutely delicious. It didn't need the salad dressing mix and I didn't have any so I omitted that. I also did not use the meat, olives, or peppers. Instead I substituted corn, celery, and some other veggies.

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readycooker

Cooking Level: Intermediate

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Reviewed: May 6, 2008

This was pretty good, and it was a great dish to take to a potluck. I ended up using a bottle of Annie's Tuscan Italian dressing rather than the packet. I left out the olive oil and vinegar. Oh, and I used tri-color rotini and left out the tomatoes (DH won't eat raw tomatoes). And I used pitted kalamatas instead of sliced black olives. I would make this again. A toddler at the party kept asking everyone for more "noo-noos," if that isn't a ringing endorsement, I don't know what is!

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