Reviewed: Aug. 1, 2004

DEFINATELY a keeper!! I had a guest who doesn't eat anything with mayo...and I'm so glad I found and tried this one. I left out the pimentos and used shredded cheddar instead of provalone. Everyone LOVED it!! I made it 24 hours in advance, and forgot to add extra dressing, but I thought it was fine. If you are serving a very large group, I think adding extra pasta & dressing would be fine without adding extra of everything else. Thank you for all the great reviews! That's what made me try it! :)

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MARIANNEYAYA

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Reviewed: Jul. 28, 2004

I really liked this and will definatly make this again. This was great lunch left overs for work!

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COLEY2

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Reviewed: Jul. 5, 2004

This is THE BEST pasta salad I've ever had!!! My mother literally sat down and ate almost the entire thing in one sitting! :D It's delicious, and simple to make! Everyone loves it...it's a HUGE hit!!!

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MRSMOREHEAD

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Reviewed: May 30, 2004

I love this salad!!!! I did make a few changes. I left out the black olives and added Zucchini. Some other reviews said to add more dressing, but I think it had just the right amount!

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SMILEY21597

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Reviewed: May 16, 2004

This pasta salad is really good!!! I left out the tomatoes and used good seasons italian. It made enough for an army and there is just two of us! We had no problem finishing it up ourselves in a few days! This is very simple to make and has a great taste. I would bring this to a get together this summer!!

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BECCA21402

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Reviewed: Apr. 6, 2004

This is a great recipe. I like to substitute diced ham for the salami and use a fat free caesar italian dressing for a lower fat version.

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SABUCK

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Reviewed: Feb. 22, 2004

This is really good. I used tri colored rotini and omited the bell peppers (my family hates them). They loved this though, thanks for the recipe!

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Sep. 15, 2003

Great recipe! Took it to a potluck supper. Everyone enjoyed it. It has a wonderful combination of flavors and textures. The only thing I did differently was add a little more dressing and substitued grape tomatoes instead of the cherry tomatoes.Thank you!

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BETKK

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Reviewed: Sep. 14, 2003

Trust me this is great! I made some exchanges with the pasta. Use colored pasta wheels and don't over cook. In fact, cook " Al Dente" and drain WELL! Otherwise, the dressing will not adhere to the pasta. Next, I used half of the pasta wheels and had replaced the other half with cheese tortelina(cooked "Al Dente"). You will find this in the refrigerated section in your supermarket. Make sure both pastas are drained well and cooled. I like to cool them in ice water for a few minutes...Refrigerate while you prepare the other ingredients... Then I use some red and yellow bell peppers with the green. Don't add the pimento. Use remianing ingredients listed in the pasta dish. I do sprinkle some Kraft shredded three cheese(parmesan,romano&asigo) cheeses. I had to add more dressing. You can add amount of dressing to you taste. Also, I always use the Robust Itialian Dressing. This has been a winner everytime I had taken it to a potluck.

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RANDENA

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Reviewed: Aug. 29, 2003

I am so picky when it comes to pasta salad! This is Awesome!! I followed the advice of MC_MA_OF_3 and dried the pasta on a clean dish towel. I also substituted the green peppers for pepperonchinis. I added red onion and sprinkled with parmesean cheese! Yummy!! My husband absolutely loves it. He ate 2 huge bowls last night and took another huge bowl to work with him today. Thanks so much Desiree for sharing your AWESOME Pasta Salad!

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VICBEN

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Reviewed: Aug. 26, 2003

For as easy and versatile as this one is, it deserves 5 stars! I made this for a bridal shower and it went over as a huge hit! I did omit the olives and used a little less tomatoes BUT I then added some chopped zucchini. Also, I sprinkled in just a little parmesan cheese and added a little white sugar...believe it or not, the touch of white sugar takes the edge off the Italian dressing without making it sweet. I had people who came up to me at the shower and told me that they don't normally like these types of salads but LOVED the way this was made. They couldn't believe that the secret ingrediant was the dash or two of sugar! A great summer pasta salad! Thanks Desiree!

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DREGINEK

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Reviewed: Aug. 23, 2003

Maybe this should be named Pizza Pasta! Tastes like a pepperoni pizza in a bowl. Use more dressing. Personally, I'd halve the meat and add some veggies to lighten the pepperoni/salami taste, but if you're a big meat lover you'll love this recipe.

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PILARGO

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Reviewed: Aug. 1, 2003

Great salad. Did leave out the pimentos and added some chopped red onion. Used about twice as much dressing, having poured some the night before and then again before serving. Excellent!

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POLNDEB

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Reviewed: Jul. 22, 2003

I served this at a large family gathering, and got rave reviews! I added broccoli, and subsituted most of provolone with mozzarella and cheddar cheese just because of personal preference.

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Heather

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Reviewed: Jul. 10, 2003

I liked this but it wasn't a big hit with others. I used the tri color rotini and would recommend using more Italian dressing than listed in the recipe.

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KATYOP

Home Town: Bloomington, Illinois, USA

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Reviewed: Jan. 31, 2003

I used colored rotini and a package of zesty Italian dressing. Yummy. Thanks Desiree.

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MAGGIE MCGUIRE

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Reviewed: Jan. 28, 2003

I make this all the time & we LOVE it (especially my father-in-law)! I use tri color rotini, grape tomatoes, pepperonchinis instead of the green peppers, and some chunked red onion. I also use a whole 16 oz. bottle Wishbone "Robust Italian Dressing". I learned that if you "dry" (like pat them with a clean dish or paper towels to get the water off) the noodles, the dressing will really stick a lot better. Pour 1/2 the dressing on right away, refridgerate, and pour the other 1/2 on before serving prevents it from drying out (the noodle will soak up the dressing). Delicious, it goes great with Italian beef. Thanks Desiree!

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