Reviewed: Oct. 9, 2004

I am happy to have found this quick and yummy pasta salad. Two friends of mine, who tasted it, asked me for the recipe and made it the next day! However I modified the recipe somewhat (partly in error as I was looking simultaneously at another similar recipe), and well, what do you know, it worked, so....here's what I did - used a 1/4 cup light-tasting olive oil instead of the 1/2 cup vegetable oil, added some chopped bell pepper along with the broccoli, used regular chopped tomatoes instead of the cherry tomatoes, omitted the pepperoni and basil, and marinated the veggies in the dressing while the pasta cooked, adding the cheeses once the pasta was cooled to room temp. I then refrigerated the prepared salad in the refrigerator.

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FROOTIE

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Reviewed: Sep. 15, 2004

Great recipe, and versatile, too! I've enjoyed it "as is", and when assigned "salad" at a "formal" potluck dinner, I doubled the tricolor pasta and dressing, and added black olives, roasted red peppers, and mushrooms. EVERYONE asked for the recipe! I find making the dressing first, and letting it stand while the pasta cooks helps make the flavoring more uniform (I only put half on the pasta, and use the other half to marinate the veggies). The dressing is simple, quick, and great as a stand alone on a basic tossed salad. Kudos!!!!

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Linda Lee

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Reviewed: Aug. 22, 2004

Although this salad is probably not "low fat" due to the cheeses, vegetable oil and pepperoni, it is delicious! I used tri-color spring macaroni and my daughter said, "It looks like a salad you'd see in a magazine." Definitely great for a potluck!

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bluebird

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Reviewed: Jun. 11, 2004

I altered the recipe slightly. I added 3 cans of sliced black olives, salami,cucumbers, and lots of garlic. I made this for a picnic, but we ate most of it before we got to the picnic.

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Ruby

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Reviewed: Apr. 26, 2004

I loved this! I am 5 months pregnant and have been craving a pasta salad and I really loved this one.

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DDEHART26

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Reviewed: Apr. 22, 2004

No, no, no. Followed the recipe to the letter and found it to be extremely dry and only exhibiting an "oily" taste. No other flavor. My husband only picked the pepperoni out of the salad. Thinking that this would be a better salad the next day, I put it in the fridge. Wrong. It only got worse.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 3, 2003

very easy and tasty, my family loved this one it's definately a keeper. Thanks for a great summer salad recipe.

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5 users found this review helpful

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lovestocook

Cooking Level: Expert

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Reviewed: Jul. 14, 2003

Pretty good recipe. I added a lemon to the dressing.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2003

Easy to assemble. Colorful, and flavorful.

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Kathy Wilson

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 17, 2003

Followed the recipe exactly and found it tasteless and too oily. Would not do again. Rating is showing up as 5 star. I entered only 2 stars.

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MISTY LENZ

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Reviewed: Mar. 28, 2003

OHMYGOD This is sooo good! Let me tell you about a few changes I made here- not to offend but to suit my own preferences. I chose to make my own dressing using a packet of Good Seasons which eliminated the need for the clove of garlic and the salt. I used black olives in place of the brocolli (because I hate the way that vinegar tends to "cook" the brocolli) also I wanted chunks of mozarella to marinate in the dressing so I used the Polly-O string cheese. I had to taste the stuff- just couldn't wait for the fridge time and it was awesome! I hope I can keep my paws out of it until my boyfriend gets home from work! I left the parmesan out until serving time because I know it would absorb too much of the dressing! So glad I doubled the recipe! I will be making this again...and again...

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CLYN

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Reviewed: Mar. 21, 2003

My Husband Loved This! He says he hates olives in everything, but he liked them in this salad. I offered to take them out the next time i made it and he said "No, its yummy the way it is"! Only thing is i leave out the cherry tomatoes because I don't like them. Sometimes I substitute the pepperoni with salami from the deli case, depends whats on sale. Really a great easy and delicious recipe.

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BUNNYGRRL

Cooking Level: Expert

Home Town: Temple Hills, Maryland, USA

Living In: Rochester, New York, USA

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Reviewed: Feb. 27, 2003

a very good basic pasta salad.

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ALETA14

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Reviewed: Feb. 26, 2003

Wonderful salad. I left out the pepperoni and it was still tasty.

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KEROSKAM

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Reviewed: Feb. 15, 2003

I originally made this recipe and was disappointed. I found that you need to double the amount of dressing, otherwise the pasta is very dry and tastless. Also, making the pasta and dressing the day before gives it extra flavor. My family just eats it up, and I always get requests for the recipe. It is really delicious and perfect for hot days when mayonnaise might go bad.

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GSG

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Reviewed: Dec. 16, 2002

My husband loved this, he has taken the leftovers to work for four days (I made a LOT)

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SHAWNAGO

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Reviewed: Dec. 11, 2002

great pasta salad, i would reccommend it. Enjoyed by all guests. I think I may have added too much vinegar, was a little tangy. But GREAT!!!!

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AEHURST

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Reviewed: Nov. 7, 2002

Good pasta salad recipes are hard to come by...and this is one is a hit! The pasta picks up the dressing flavor wonderfully - especially is you let it chill over-night, and then throw in the other ingredients. I substituted the basil with cilantro, and left the pepperoni out for the vegetarians in the crowd - and replaced it with sliced olives. Will make this crowd-pleaser again!

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