The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 5, 2009
I thought this was a good base for a pasta salad but in the end I had to add quite a bit of seasoning to make this a full flavored pasta salad. I doubled the pasta (and of course doubled the dressing - but used Good Seasons rather than all the oil mentioned in this recipe). I also added red wine vinegar, a LOT of Garli Garni powder and added salami (instead of pepperoni), provolone cheese and black olives. In the end, the salad was fantastic...but my husband and I tasted it before I jazzed it up and felt it still needed a lot. Will definitely make again. Can alter to your family's tastes and really make this perfect!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Springboro, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 2, 2009
this was really good..I did do the recipe different though. I put light olive oil in place of the vegetable oil, balsamic vineger in place of the red wine vineger. I put chopped red pepper and cucumber as well. So good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 10, 2009
This was good the kids loved it this salad was a hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 17, 2009
We loved this - though as others suggested I think it'd work slightly better with salami instead of the pepperoni.. in any case, wonderful salad, thanks for sharing this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 4, 2009
This is a great recipe. After reading the reviews, I also added a chopped bell pepper (I used a yellow one) and the juice of one lemon. I also substituted olive oil-- but will use a little less next time. I didn't have mozzarella so I cut up some swiss cheese into very small cubes and let it marinate in the dressing. We ate this right after it was done while it was still warm and it was delicious-- we just couldn't wait! Also, this is a great vegetarian recipe when the pepperoni is omitted. I will definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 6, 2009
This recipe was easy and tastes great! BIG hit with guests. Easy to substitute any ingredients you might have in the house. I used brocoli, tomato, red pepper and carrots. Definitely didn't need as much oil as suggested in the recipe. Probably used about 3/4 of the recommended amount. Also, used olive oil instead of vegetable oil. I made it with the red vinegar and it was great. I was thinking about trying the balsamic vinegar instead, but happy I went with the red wine vinegar. Shredded mozzarella cheese was a nice touch, but not neccesary if you don't have it. Definitely try this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 12, 2009
this recipe is really, really good. I omitted the pepperoni to make it vegetarian, and instead of broccoli I added a can of whole pitted black olives and some chopped roasted yellow peppers. (even if you don't omit the tomatoes and broccoli, I would recommend throwing in some olives.) I also used olive oil instead of vegetable, and tripled the amount of fresh garlic. it was mega delicious! especially good when paired with a nice white pizza.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 6, 2008
Very good
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 26, 2008
Everyone raves over this pasta salad!I have shared the recipe many times because everyone asks for it after they taste how good it is.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Collierville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 22, 2008
Very good. I would go with even less that 1/3 c oil next time. I subbed the veg oil for olive oil. Next time Im adding black olives too.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Pecs, Baranya, Hungary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 2, 2008
This recipe is to die for. I kept snacking on it while it was chilling because it was so good!!! I did change some things. I used balsamic vinegar instead of red-wine vinegar, and doubled minced garlic. It's so much better. DO NOT ADD SALT. In the very least, HALF the salt. I omitted the sausage, and added more veggies (red bell pepper, fresh parsley, fresh basil, and shredded carrots). I add all ingredients and THEN chill, letting the flavors have time to 'marry'. Honestly, this makes such a difference. Great recipe. This is the way God meant us to eat our vegetables. ;)
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Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 23, 2008
My husband and I loved it. I followed the recipie exactly, turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 15, 2008
I have made this several times, it's a great dish to bring to a bbq or potluck in the summer. Good blend of flavors I have never had need to alter it. However, I have forgotten to stir it up after it's refrigerated and some of the dressing flavor is lost so remember to give it a good wake-up stir before serving.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 14, 2008
I loved this salad!! The only thing that I changed was that I ommitted the pepperoni, which I can't stand, and it was still amazing! So easy and light but enough for a meal, great salad.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 13, 2008
Delicious and pretty easy to make. It was a hit with my friends at a park picnic! Instead of shredded mozzarella cheese, I bought a big log of it and cubed it small (as per another reviewer's advice). I also agree that it was a bit much on the oil, though. You could definitely get away with less. Also, I used half veggie oil and half olive oil. I marinated overnight and in the morning had to add a splash more vinegar and a bit more salt to taste. Thanks for the recipe!
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suz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 10, 2008
This stuff is so good - everyone I serve it to asks for the recipe! I double the dressing, (only 3/4 cup of the oil though) and its perfect! My new favorite pasta salad.
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Cooking Level: Intermediate

Living In: Dryden, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 9, 2008
Great!!!
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 8, 2008
This was a simple recipe with good taste. It was refreshing for summer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 6, 2008
really good. don't over cook the pasta, double the marinade and used fresh basil. make double the recipe because it will all go.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 29, 2008
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.
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