Reviewed: Mar. 22, 2012

This is great for summer barbecues where a mayo based salad may spoil. It's definitely better after it sits in the fridge overnight.

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1 user found this review helpful

Reviewer:

Avalas

Reviewed: Aug. 10, 2011

This is gourmet restaurant quality. I made as written, except I used a bottled lite northern italian dressing, thawed frozen broccoli florets and 2% shredded mozzarella. Fabulous! I can't wait to have leftovers for lunch today.

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5 users found this review helpful

Reviewer:

Foxy

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Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Aug. 8, 2011

This was really good! Accidentally added the brocoli before it chilled so I think it soaked up a lot of the dressing.

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9 users found this review helpful

Reviewer:

zcat12f

Cooking Level: Intermediate

Living In: Alden, New York, USA

Reviewed: Aug. 7, 2011

This was sooooo good! I made a huge bowl of this for a party and it was just about gone. At first people took small portions, but they soon came back for more once they tasted it! The initial recipe does not make very much so at least double it (but reduce the oil).

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9 users found this review helpful

Reviewer:

Let'sEat!

Cooking Level: Intermediate

Reviewed: Jul. 12, 2011

This is sooo good! I love antipasto and in the form of pasta salad, it's amazing. I scaled the recipe in half because there was no way my husband & I could consume 12 servings between the two of us, and it makes the perfect amount to keep in the fridge for a quick lunch or dinner side. I omitted the Asiago as I didn't have any on hand and didn't want to buy any and it still tasted great with just fresh shredded Parmesan. Although I only used 1/2 package of Italian Dressing Mix, I could've used less, maybe 1/3 instead. It really overpowers the taste.

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9 users found this review helpful

Reviewer:

acg_623

Cooking Level: Intermediate

Reviewed: May 16, 2011

yummy! I used corkscrew pasta and added black olives. Also had to use roma tomatoes, cut up..because our local store did not have any cherry tomoatoes, but the flavor in the dressing was great!

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9 users found this review helpful

Reviewer:

NICOLELYN

Reviewed: May 11, 2011

Great flavored dressing!

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6 users found this review helpful

Reviewer:

Simple~Girl

Cooking Level: Expert

Reviewed: Apr. 4, 2011

This was ok. I don't think the 1/2 cup oil was too much but I did use olive oil so maybe that's why. I just wasn't blown away by it. Maybe I'll add some stuff to it if I make it again.

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10 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Mar. 18, 2011

This is has some nice flavors but I found it to be a bit too oily for my tastes, so I'll cut back on that and use olive oil rather than vegetable oil for more flavor. I'm vegetarian so I left out the pepperoni but I had some roasted red peppers that I wanted to use up so I added those. The flavors in the salad are good and they get better with time, just cut back on the oil and switch to a good quality olive oil rather than vegetable oil. Thanks for sharing :)

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12 users found this review helpful