Reviewed: Jul. 30, 2009

So good! Used only 1 bottle of Italian salad dressing. I think that the key flavoring came from the dressing, which was a special mix from trader joes. Also doubled parm cheese. Everyone at the BBQ raved about this recipe

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Marisa126

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Reviewed: Jul. 26, 2009

Great recipe. I made a lot of changes, but it's a good recipe that can be customized easily. I only used one bottle of dressing after reading other reviews, and it was plenty. I used fat free Italian and added more right before serving because it dried up a little. For vegetables, I used carrots, cucumbers, green peppers, and red peppers. Everyone loved it! I'll definitely make it again, maybe switch up some of the ingredients next time.

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amster8

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 22, 2009

Great salad - I cut the Italian dressing in half, as well, and added blue cheese crumbles, provolone cheese chunks and bacon bits which all added a ton of flavor!! YUM!! (I also left out the onions, but that's just a personal preference)

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dana_s

Cooking Level: Beginning

Home Town: Alborn, Minnesota, USA

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Reviewed: Jul. 22, 2009

I need a great pasta salad for a party I'm hosting in 2 weeks and with all the great reviews, I thought I found it. This recipe needs something. Not sure what. I followed it to a T, and took a few other suggestions from other reviewers and although we ate it, it was not what I expected from all the great reviews. I guess I will continue to look.

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Jul. 17, 2009

excellent!

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newbie

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Reviewed: Jul. 16, 2009

I really enjoyed this. I left out the celery and onions (personal preference), used one extra large tomato (instead of 2) and one small cucumber, and grated the carrots. Also, I only used maybe 1/2 c. dressing and just served the rest of the dressing on the side.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

I love pasta salad but I didn't love this one. I used maybe 1/2 the recommended amount of dressing. This was more than enough oil but not enough flavor. I added some turkey pepperoni and that made it better.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Jul. 12, 2009

I DOUBLED this recipe and only used 2 bottles of dressing and I think THAT was a bit too much. Also, I forgot the carrots so it did not have that crunch. I did not add celery as the whole family hates the stuff(LOL) but added extra cucumber. Other than the too much dressing part, the flavor was AWESOME and I will use this recipe again.

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CHICgirl09

Cooking Level: Professional

Home Town: Kankakee, Illinois, USA

Living In: Waterman, Illinois, USA

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Reviewed: Jul. 11, 2009

This is a great pasta salad, but too much salad dressing for my taste. I didn't measure, but probably used only 1/3 cup of dressing, I omitted the tomatoes and added some corn.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

I only use about 3/4 of a bottle of Zesty Italian dressing. And I also use Green Olives...

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GAILSOX

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Ukiah, California, USA

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Reviewed: Jul. 8, 2009

Easy and nutritious but I made it even healthier: Use whole wheat pasta instead of enriched pasta, skip the grated cheese, use light salad dressing and two whole bottles is NOT necessary. I used approx. 20-24 ounces and the salad is still moist and delicious. Also, don't be afraid to up the veggies. I used a whole sweet onion, and almost double the amount of all other vegetables.

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mazum7

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Reviewed: Jul. 6, 2009

This recipe is a big time saver! Although it did take a little bit to prep, the work was worth it. I made about 2 pounds of this pasta salad last weekend and it turned out perfect. It was nice to be able to get one of the sides ready before the holiday weekend. The next time I make this I will be adding more vegetables, also I did serve the dressing and Parmesan cheese on the side as other reviewers suggested.

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Debra

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Jul. 5, 2009

I'm serving this salad right now, poolside. Fast and easy to make, so refreshing for summer. I did hold back by alot on the recommended amount of dressing. i just added to taste. Thanks L. Gale!!

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1stLady

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Ontario, California, USA

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Reviewed: Jul. 5, 2009

Amazing! Omitted the celery, added black olives and blanched broccoli. Made it this weekend to share with friends, they kept the leftovers, so I had to make it again 2 days later. Delicious! Be sure to use Newman's Own Olive Oil & Vinegar dressing and wait until the pasta has cooled. YUM! Tasted great fresh and great 2 days later.

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 5, 2009

Doesn't need as much dressing as the recipe calls for.

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nmccarville13

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Reviewed: Jul. 4, 2009

Yum! I tweaked this just a bit. I used grape tomatoes, instead of chopped (keeps the soggy factor down), and used one bottle of dressing (Newman's own, olive and vinegar). Every one RAVED about it!

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 4, 2009

This is the recipe I make, but I also adjust a little. I add broccoli cooked crisp, and tiny fresh mozzarella balls called "pearl" size. Then I put Ken's raspberry walnut vinaigrette dressing on it and it's out of this world delicious.

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L.I.gypsy

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Reviewed: Jul. 1, 2009

I agree with the other comments,way to much dressing,one bottle of your favorite dressing is more than enough.It will soak it up the longer it in the fridge,i actually liked it better the next day.Its a good base recipe.

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Richardjs37

Cooking Level: Intermediate

Living In: Meddybemps, Maine, USA

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Reviewed: Jul. 1, 2009

The basics of this salad are excellent. My version is quite different though. I agree with everyone else, 2 bottles of dressing is overkill. I use one bottle (12 oz) of italian dressing. My family actually loves creamy italian on this one. I also cube up dry salami. Another difference is like to steam my vegetables and them chill them. Slightly cooked but still crispy they compliment the rotini quite well. Whatever is in my crisper at the time. Some of my family's favorites are brocolli (trees, a must), cauliflower, zucchini, and asparagus. I've actually never put raw vegetables in mine preferring them to be slightly cooked. It also helps the body absorb the nutrients better in my personal opinion. And I cube mozzerella cheese into it. Makes for a very italian fare. I have quadrupled this recipe for potlucks and still not had any leftover!!!

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GUPPYHONEY

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Reviewed: Jun. 30, 2009

I have been making a variation of this for years, after being served something similar in a restaurant. If I'm in a hurry, I'll add a box of frozen mixed vegetables (green peas, corn, diced carrots & lima beans) that have been thawed. I also like a lot of grated sharp cheddar cheese (sometimes Gouda too!) and always add chopped scallions. I like a garlicky homemade vinagrette - takes 3 minutes with a mini food processor - just mince a clove of garlic, add vinegar & Grey Poupon mustard, salt & pepper and after mixing that, slowly drizzle in your olive oil. Fresh dressing makes the salad "pop"! You don't need much - why pile on claories? I just use a little. In summer I make a lot of this pasta salad, because it keeps well in the fridge and is great to have on hand and serve on a hot day with a green salad.

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sidneysays

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Garden Pasta Salad

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