Reviewed: Jun. 23, 2008

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.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 10, 2008

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.

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keeperathome

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Reviewed: May 20, 2008

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

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Allyssa

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Reviewed: Apr. 27, 2008

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.

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cmkcanada

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Oct. 29, 2007

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!

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Reviewer:

Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Oct. 6, 2007

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!!!

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Kristys Sweets.

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Oct. 3, 2007

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

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 23, 2007

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

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 22, 2007

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

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modymay

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Reviewed: Sep. 3, 2007

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

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Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 28, 2007

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.

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Jaclyn

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Reviewed: Aug. 21, 2007

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!

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RECIPEDIVA

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

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.

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Emily's Kitchen

Cooking Level: Intermediate

Home Town: Howell, New Jersey, USA

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Reviewed: Jul. 28, 2007

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!

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NOCATCHO

Cooking Level: Intermediate

Home Town: El Centro, California, USA

Living In: Calexico, California, USA

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Reviewed: Jul. 27, 2007

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.

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Reviewer:

ying

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: San Francisco, California, USA

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Reviewed: Jul. 26, 2007

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!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Jul. 22, 2007

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.

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Reviewer:

LUNA47

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Reviewed: Jul. 19, 2007

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.

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Reviewer:

north

Cooking Level: Expert

Home Town: New Hope, Minnesota, USA

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Reviewed: Jul. 3, 2007

Wonderful! Every one loved it ... I will making this again

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Vero

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Reviewed: Jul. 1, 2007

I've made this 3 times this weekend, twice for pot lucks and once for our family. What a great recipe! The pasta soaks up the dressing, giving it a perfect bit of zip. I did also reduce the oil to 1/3 cup, which was plenty. More veggies than the original amounts can be incorporated here, if that is your pleasure. The mozz cheese was too much for my tastes, so I just stuck with the parm at the beginning. Enjoy!

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