Reviewed: Apr. 19, 2012

This was a pretty good pasta salad. I scaled the recipe to half and used grape tomatoes in lieu of the large tomato. I also added some halved black olives and cracked black pepper. Thanks for sharing your recipe, lana Boyd!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Oct. 7, 2011

Delicious.

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2 users found this review helpful

Reviewer:

sawahkeyseys

Reviewed: Aug. 10, 2011

I have made this salad for years and have gotten great responses. Any potluck I am asked to make it, Salad Supreme is the key. I have also found that using the cheapest dressing works best. I add olives, green onions instead of red and 1/4 cup Parmesan cheese. I also make a mayonnaise dressing version just be sure to salt your pasta water and check your seasonings.

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3 users found this review helpful

Reviewer:

toledogirl

Reviewed: Aug. 9, 2011

This pasta salad seems to be the quick "go-to" salad everyone has been using for years ... and with good reason ... its soooo easy to throw together, it makes a large serving, and with the fresh ingredients its really refreshing on a hot summer day. As others have stated the veggie choices are endless. Using grape tomatoes will saving you time and they also present nice when halved. I personally skip the onion and cucumber and stick with the tomato and green pepper. BUT to really kick up the flavor and turn on the Italian, I toss in quartered sliced pepperoni, sliced black olives, and sprinkle with parmesan cheese just before serving. Also, the pasta does tend to absorb some of the dressing if you are not serving right away (and you shouldn't ... it needs time to chill and blend), so I save a bit of the Italian dressing to add just before serving. I have also at times tossed in some cubed monterey cheese and that has always been well received. Whatever your choices you will be pleased with this pasta salad starter!

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5 users found this review helpful

Reviewer:

AuntB

Cooking Level: Expert

Reviewed: Aug. 8, 2011

Its a good recipe, i used the tricolor pasta, wishbone zesty itallian dressing, grape tomatoes, sliced carrots, red onion, broccoli and cauliflower and i add southwest chicken breast strips in the pkg along with any variety of cubed cheese for a complete meal. You can make many different combinations with the many vegetables out there.

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8 users found this review helpful

Reviewer:

BtrSwt

Reviewed: Aug. 8, 2011

Been making this for years except with vermicelli broken into 1-2" pieces before cooking. Also don't use cuke's and only 1 each of the onion (chopped) and green bell pepper. I always marinate over night and add the chopped tomatoes right before serving. Everyone loves it and we call it Fantastic Pasta Salad!

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7 users found this review helpful

Reviewer:

joyce

Cooking Level: Intermediate

Reviewed: Aug. 8, 2011

I have made this for years. However, I prefer the English cucumber (without so many seeds) to regular cucumbers as it holds up better. I also marinate veggies and dressing overnight and then cook pasta in the morning. The recipe I have calls for plain Spaghetti noodles, but have used all sorts. It is perfect to take on a picnic because you don't have to worry about spoiling. I also use the grape tomatoes instead of chopped tomatoes so it will keep longer. Plus I love to add green onions.

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Reviewer:

Carole

Reviewed: Jul. 11, 2011

Very good! Simple and tasty. I used Tasty Salad Seasoning (from this site) and it worked very well. I added sliced green olives at hubby's request and skipped the onions. I cut the recipe down to 5 servings and only used about 1/4 of a green pepper, which was just right for our preferences. Thanks! :)

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Reviewer:

CookinBug

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Ithaca, Michigan, USA

Reviewed: Mar. 24, 2011

Great pasta salad! Pasta salads are so easy and no matter what you add to them as long as the veggies are fresh, you use a good quality dressing, and it's chilled - it'll be delicious. So add what you like. This recipe is a great base. I used tri-colored pasta, a whole bunch of cherry tomatoes that I cut in half, used one red onion instead of two, red pepper instead of green and added some black olives along with the cucumber. For the dressing I used Good Seasons Italian dressing mix (so it was kinda homemade, and kinda not). I also threw in some shredded Parmesan cheese and instead of using Salad Supreme Seasoning I used "Tasty Salad Seasoning" from this site - it's fabulous. This recipe is a definite keeper and much cheaper than getting it from the deli!

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56 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 22, 2011

I used Smart Taste pasta, only a quarter of a red onion that I diced (I can't imagine that my family would have been crazy about two whole red onions in one salad), and I used red bell pepper instead of green (we don't care for green peppers). For the salad supreme seasoning, I used one whole batch of DC Girly Girl's Tasty Salad Seasoning, which is also from this site. We thought this was very tasty! I think this would be good with cubed provolone or sharp cheddar cheese or maybe even cubed salami to make a complete meal for hot summer days.

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11 users found this review helpful