Reviewed: Jul. 15, 2010

WOW!! This is amazing. This is definitely a good summer meal. I used tri-color pasta, omitted the green pepper, added some small peperoncinis, mild banana pepper rings and topped with shredded parmesan cheese. My favorite italian dressing is Ken's Steakhouse Lite Northern Italian dressing with basil and romano. It's wonderful with no sour tang to it.

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Reviewer:

Caryl

Cooking Level: Expert

Reviewed: Jul. 12, 2010

Love this recipe! Sometimes I make it with cheese tortellini instead of the spirals and leave the provolone out.

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3 users found this review helpful

Reviewer:

rebecca1810

Cooking Level: Expert

Home Town: Joliet, Illinois, USA

Living In: Niles, Illinois, USA

Reviewed: Jul. 12, 2010

Very good salad...everyone loved it. I added more veges, and used less meat, but that's the great thing about these kinds of salads. You can alter to suit your own tastes.

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Reviewer:

ParkerLM6

Cooking Level: Intermediate

Living In: Clovis, California, USA

Reviewed: Jul. 12, 2010

This is the pasta salad that I have been making for nearly twenty years. The only difference in this recipe and mine is that my recipe calls for finely diced red onion, and 1 drained jar of pimento-stuffed green olives, along with the sliced black olives (no pimentos necessary if you use the stuffed green olives). I use Good Season's Zesty Italian dressing that I make myself and jazz up with two pressed cloves of garlic. This salad is a meal in itself and my family and friends frequently ask me to make it. I hope you try it too!

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5 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Jul. 10, 2010

I made this as is and we thoroughly enjoy it! It makes quite a bit so we'll be eating this for a few days.

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2 users found this review helpful

Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Jul. 7, 2010

perfect! just loved it! even my 6 year old loved it!

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1 user found this review helpful

Reviewer:

rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

Reviewed: Jul. 1, 2010

I have never made a pasta salad like this before and it is really, really good! I didn't change a thing on the first try but the second time I forgot the pimentos, but they weren't missed. It is now a request from those who have tried it. Donna, Oxford OH

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Reviewer:

D. Bowling

Reviewed: Jun. 28, 2010

It's edible but there is way too much meat and not enough vegetables. Would not make it again.

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4 users found this review helpful

Reviewer:

Diane G.

Reviewed: Jun. 23, 2010

Great easy pasta salad! Will make again!

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2 users found this review helpful

Reviewer:

kate

Cooking Level: Intermediate

Reviewed: Jun. 13, 2010

I used creamy Italian as another user suggested, and added artichoke as well. This salad was spectacular! My church ate almost all of this huge recipe. Best pasta salad I've ever had, quite possibly.

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1 user found this review helpful