When I watched the video on how to do this recipe, it mentioned that the broccoli had to be "blanched." That is not listed on this recipe. I didn't know how to blanch the broccoli, so I found a site which shows a video of exactly how to do this process.

This is a good solid pasta salad. I usually add bell peppers and squash and omit the broccoli since that's what I typically have on hand.

You won't believe how great this is. We made this recipe (in bulk haha) for a baby shower. Everyone raved over it and several people asked for the recipe. If fact, another lady who caters started serving it on her wedding reception menu. After making it by the recipe several times, we started a substitution ---scrap the oil and vinegar and replace with Kraft zesty Italian dressing. It gave fuller flavor and made it a bit more convenient to make.

Edible, but not one for the books. Just not a whole lot of taste even after some additions - red onion, cucumber, red pepper.

It really is a fantastic light dish for spring. A couple things I decided to change: I decided to use Amorosa tomatoes and a mild Cacciatore Salami. It really boils down to personal preference for me, but it turned out great.

Great picnic pasta salad that everyone will like! I would suggest using just a little more dressing or a little less pasta for a good balance. I don't enjoy this left over -- it gets too dry.

This is a great recipe and so simple to put together. I made it without the pepperoni and mozz. cheese because I was in the mood for a more vegetarian salad and it was great. Next time I'll try the entire recipe. Very easy, adaptable and yummy!

This was really good. I added all ingredients you would find in an antipasto salad (tomato, cucumber, red onion, ham, salami, black olives, and fresh mozzarella) I also added broccoli, red pepper, and shredded carrots for color. I doubled the dressing recipe and tossed with 1/2 the dressing and reserved the other 1/2. Served the next day and tossed with the rest of the dressing. Very good!

This made a GREAT lunch! I left out the broccoli and added crumbled feta cheese. I left the pasta and parmesan cheese in the dressing overnight. In the morning, I added the pepporoni and feta cheese. It was yummy!!!

This tasted sour and left a bad after taste in my mouth.

Wonderful! Made as written except I used bow tie pasta since I didn't have macaroni on hand. Thanks Maridele.

The marinade/dressing for this salad was very good and could be used for any sort of vegetable salad.

Delicious. I didn't use as much oil, peopperoni, or cheese as it called for and it was still great.

This pasta salad was amazing! Instead of regular salt I used a Mediterranean sea salt that includes garlic and Italian herbs. I also added some fresh chopped parsley and a little lemon juice. My fiance thought it was simply the best.

After reading the reviews I cut the olive oil to 1/3 cup. I used sun-dried tomatoes instead of cherry tomatoes and fresh basil instead of dried. I omitted the moz cheese at the end & also the meat. I am definitely going to try variations of this recipe soon.

Can't get eoungh of this! I have taken it to 4 parties and everyone is raving for more, and there is never any left overs! Thanks for a great recipe!

Not sure I will make again. I made some substitutions, red peppers and olives instead of broccoli and salami instead of pepperoni. It was OK, not great and a little bit too oily.

Very good start. The changes I made were omitting the broccoli, adding sliced black olives, using (drained) diced tomatoes, and cutting back the olive oil and vinegar by half (the pasta would have been swimming in dressing otherwise). In the end, very tasty, if not exactly diet material!

I have made this recipe on countless occasions, and am always praised for it, and asked for the recipe. I always cut up string cheese into cubes instead of using shredded mozzarella. I wouldn't do it any other way. I also add a can of garbonzo beans (chickpeas) and sometimes black olives if I have them. I will make this often.

This was GOOD, but, I don't mess around with making dressing. I use a bottle dressing that I love on salads, and then incorporate it into this salad. I agree that it is not a true Antipasto salad, but, we all cook differently! I also add cukes, red/green/yellow or organge peppers, shaved carrots,red onions, no cheese!!!, a little black olives, everyone can make a antipasto salad, just clean out the refr with whatever veggies you have and a bottle of good dressing.