Reviewed: May 18, 2012

Not a fan of this pasta salad. It's the frozen mixed vegetables I don't care for. Much better with fresh veggies in it like broccoli, carrots, cucumbers, cauliflower, etc.

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2 users found this review helpful

Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: May 14, 2012

LOVE this kind of pasta salad because you can let your imagination run wild! I use tri-color pasta and add cubed cheddar cheese, Parmesan cheese, olives, chopped up bell pepper, and Italian dressing.

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Reviewer:

sgibson111

Reviewed: Jul. 25, 2011

Love this pasta salad! It's so easy and I had everything in my pantry already :) I used elbow macaroni (what I had), 1 cup of frozen peas (for some green), shredded a carrot, and an orange pepper that I had leftover. I also added some Parmesan (as per one reviewer) and some bacon bits. It was scrumptious!!! I usually buy a pasta salad dry mix, but I think I'll just use Italian dressing from now on - I use the Golden Italian type as it's not as oily as the Zesty Italian. PS. I also use Golden Italian dressing for my Brown Rice Salads as well. Instead of pasta, use cooked brown rice :P

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6 users found this review helpful

Reviewer:

lac925

Reviewed: Jul. 18, 2011

I made this but didn't include olives. Turned out great. But I kept wondering if there should be something more, like a dash of some sort of pepper. Am still wondering though I enjoyed it.

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4 users found this review helpful

Reviewer:

Edie

Living In: Accra, Greater Accra, Ghana

Reviewed: Jun. 29, 2011

This is so easy and so delicious! Everyone always loves this!

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3 users found this review helpful

Reviewer:

Living In: El Sobrante, California, USA

Reviewed: Jan. 30, 2011

Very easy recipe! Super simple yet super good. I'm a college student and i'm constantly on the go so this is great to put in a container and eat at work or eat right before class. Instead of using cheddar cheese, I used parmesean cheese and it was wonderful!

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5 users found this review helpful

Reviewer:

ThatTaylorGirl

Reviewed: Jul. 20, 2010

I made this at the last minute since the turkey was bad for the pasta dish I had planned, and I had no tuna in the house to salvage the casserole. It turned out great, though I used what I had in the fridge. Cucumber, feta, grape tomatoes, cauliflower and fat free dressing. It was fabulous! I will make again and use the rest of the extra salad dressings!

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5 users found this review helpful

Reviewer:

sky

Cooking Level: Intermediate

Reviewed: Jan. 1, 2010

Great recipe. I was making this in a hurry, so I substituted the rotini pasta with elbow pasta. It worked well. My only complaint is that 1 cup of dressing seems like too much. I used 1/2 a cup and thought it was just right. I also added the cheese before the pasta cooled so that it would get soft. Little things my mom taught me.

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6 users found this review helpful

Reviewer:

leemariefink

Reviewed: May 26, 2008

This is a good basic starter recipe. It has potential to be adapted to personal tastes by adding ingredients. I mixed cheeses (shredded cheddar and mozzarella) and used a little less dressing because I dislike the oily after effects. I added Italian herbs to replace flavor that may be compromized by reducing dressing. It would be great with grilled chicken strips and cherry tomatoes added, too. Very versatile.

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33 users found this review helpful

Reviewer:

LKF99

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: Leesburg, Ohio, USA

Reviewed: Apr. 28, 2008

I make this at least once a month and we snack on it until the bowl is empty. I use diced green olives instead of black. I use carrots and peas mix and thaw it a little before mixing. I use about 4 cups of mixed shredded cheeses. Sometimes I add mushrooms for a party. This is SOOOO good!!

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8 users found this review helpful