Reviewed: Jun. 23, 2009

Really delicious - I'm allergic to gluten so I substituted brown rice pasta for the tri-color fusilli. Turned out just as tasty!

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Jessie Decker

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 17, 2009

This got rave reviews at a recent birthday party. I added what I had on hand, but followed the dressing recipe.

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Melissa

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Reviewed: Jun. 10, 2009

Love, love, LOVE this recipe. I always add whatever I have on hand...for taste and color factor. Easy to double and make for a crowd. This is a much requested recipe for parties.

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ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: May 24, 2009

The dressing was amazing! I have to admit as well, that I was looking for a dressing recipe. Nonetheless, I omitted the meat and merely used quartered grape tomatoes, halves of both yellow and red peppers, red onion to taste, a small cucumber, parmesan cheese (finely grated), sea salt / freshly ground pepper and whole wheat rotini - all this combined with the dressing was amazing!

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AmuseGueule

Cooking Level: Intermediate

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Reviewed: May 23, 2009

My pasta salad was close but not exactly like this. No meat or olives, and I had some spinach corn and grape tomatoes thrown in. However, I used this dressing - pretty tasty! I found that a dash of lemon juice helps lift it up some.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 19, 2009

This was a big hit at my party last week....

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Nidhi Banga-Arora

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Reviewed: Mar. 20, 2009

Love it! This is the best basic pasta salad I have tried.

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wat2eat

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Reviewed: Dec. 28, 2008

Absolutely great recipe. I have made it twice and it was a hit both times. Everyone wanted the recipe.

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COZUMELGAL

Home Town: Mcallen, Texas, USA

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Reviewed: Dec. 13, 2008

I used this recipe just for the sauce (like a few other readers) to add to a pasta salad mix that had things we had on hand. It was a great addition to spruce it up with a little bit of kick. I made to modifications; 1) I used Balsamic Vinegar instead of Red Wine and 2) used a bit of Dijon Mustard instead of mustard seed to add that extra kick. The result was very tasty! Make sure you add the vinegar in stages and test as you go to make sure it doesn't become too strong for your liking.

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 30, 2008

This salad is a lot of work...but it is well worth it. I have taken this to many parties/BBQ's and always get compliments on it!! I use turkey pepperoni and mozzerella cheese to cut down on the fat and caloires. This salad is a meal in and of itself!

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stac

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 17, 2008

I have made this several times this summer for outdoor parties, always with great success. I knew it was a winner when my [very picky] brother-in-law requested that I make it for a dinner he was having to introduce his girlfriend's parents to his parents. I do leave out the onions, but only because my husband doesn't like them. Other than that, I follow this recipe exactly as is. This pasta salad is great - definitely a winner.

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Julia O'C

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Reviewed: Aug. 11, 2008

Such a wonderful pasta salad! It was a big hit when we went camping.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

Skipped the pepperoni, chopped the cucumbers and added tomatoes. Used all fresh herbs from my garden instead of dried. This was very pretty and very tasty!

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Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

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Reviewed: May 27, 2008

This was tasty, but I only used 1/4 of red onion since a whole one would seem overpowering in only 8 oz. of pasta. Also used roasted red pepper instead of fresh, omitted the cucumber and added halved grape tomatoes. An important point is to make additional dressing. It gets dry when marinating for 8 hours. Added extra dressing at serving time, and it was moist and delicious.

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Cathy from Huntington NY

Cooking Level: Expert

Home Town: Huntington, New York, USA

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Reviewed: May 27, 2008

Preparation time changed by the Allrecipes staff on 5/27/2008.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: May 26, 2008

I followed the recipe with the exception of two items I didn't have; the cucumber and mustard seed. I used some mustard powder instead. I thought the dressing was very good. One recommendation I have is to make this the day before you plan on serving and to double the dressing. The pasta did absorb the taste better by the next day but it was dry. I also would add more salt & pepper. It tasted a little bland. I added halved cherry tomatoes to mine. It was very good. Just need a little tweaking.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 30, 2008

Good recipe! I will make again. For extra kick I added monteray jack and jalapeno cheese and olive with chopped jalapeno.

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my2girls

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 21, 2007

I made this for a dinner party and it was a big hit every one loved it. Save some of the dressing and add it just before you serve the salad or it can be a little dry. Otherwise I love it.

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