Reviewed: Nov. 13, 2009

I made this with a few alterations for a potluck at my work. I added yellow bell pepper to the green and red, added a cucumber, used a red onion rather than green onions, added green olives to the black olives, omitted the mushrooms and mozzarella, and probably used more than 2 tbsp of parmesan cheese. Everyone at work raved over this salad - there were no leftovers. I'm sure that I'll be asked to bring it again.

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 5, 2009

It does not taste like pizza, it tastes like your average pasta salad. But, it was well received at the 4th of July BBQ I brought it too, so I would make it again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 23, 2009

This is great! I made this last night. I just measured the meat and veggies by sight, and made the dressing with Good Seasons dry mix, and added it last night. I omitted the salt, and added the cheeses today. Highly would recommend this as a twist on pasta salad. My whole family enjoys it!

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Jan. 4, 2009

I am giving this 5 stars because I think the flavor would have really popped if I would NOT have used TURKEY PEPPERONI which has much less flavor. Also, FYI, this make a BUNCH of salad. If you only have a few couples eating, you may want to halve this recipe. I served it with meatball subs and it was well received.

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Jana

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Reviewed: Sep. 2, 2008

I upped the amount of dressing and added a handful of "salad supreme" seasoning. I also added in 4 oz. of diced salami, fresh mushrooms and chunky pieces of provolone, parmesan and feta cheeses. Makes a great "meal" salad with focaccia bread on the side. Thanks for sharing your recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

Made this for a block party everyone loved it! Will def make again!

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RILEYMOO

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Reviewed: Jan. 29, 2008

I served this warm with the mozarella cheese melted. It was delicious! It really did taste like a supreme pizza. Not as good the next day though.

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T. Turner

Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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Reviewed: Jan. 22, 2008

Good...I put the dressing on each individual serving, that way the pasta remaining in the main bowl didn't absorb the moisture and become dry.

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jelene

Cooking Level: Expert

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Reviewed: Oct. 2, 2007

Decent. I thought there wasn't a balance between the pasta and the other ingredients(too much pasta). I even used 5 oz of pepperoni and next time I will use less pasta and up a few of the other ingredients. Nothing spectacular but good flavors!

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MONKEYHANGTIME

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Reviewed: Sep. 10, 2007

This is the best pasta salad I have ever eaten! I left out the mushrooms because I don't care for them and I cubed the mozzarella cheese. I used 5 or 6 oz of pepperoni and fat free cheese and garlic Italian dressing. I brought it to a potluck and it was all gone!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2007

I can't believe all the great compliments I received on this dish! I've been cooking for a long, long time and this one is right up there with my other "bests". I upped some of the quantities but that was it: Used 10 green onions, 8 oz. fresh sliced mushrooms, 8 oz. pepperoni, 15 oz. black olives, 2 T. garlic powder, 3/4 t. pepper, 16 oz. bottle Zesty Italian dressing (or Robusto Italian), 2 c. Mozzarella and 1/2 c. Parmesan. I had people asking to take some home for work the next day. Raves, raves, raves! (If our daughter wasn't coming to dinner, I would've used spicy pepperoni but I knew she would've just picked them all out). Thanks for a true keeper!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Jul. 16, 2007

I used the suggestion of adding pasta sauce to the dressing, used turkey pepperoni cut in fours and added spinach for more color. I left out olives and mushrooms. I tried it heated up too. Enjoyed

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RCD0205

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 6, 2007

This was a hit. I changed it to my tastes - left out mushrooms, added artichoke hearts, used sharp cheddar instead of mozz cheese. I used Wishbone Italian dressing. I also added a little McCormick pasta salad seasoning. As others suggested, I bought a stick of pepperoni, sliced thick pieces, and quartered them rather than using the thin pre-sliced stuff. Very good.. will make many more times in the future!

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LisaD

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Schenectady, New York, USA

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Reviewed: Jun. 25, 2007

It was actually a little bland. I expected more flavor to it, and I did use spicy italian dressing. We still enjoyed it and I will make it again. I will probably try a different italian dressing next time.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Jun. 17, 2007

After reading the reviews, I was excited about making this salad. I was unimpressed. It tasted just like any other pasta salad. After all that preperation, I expected something a ittle different from the same old thing. I won't make this again.

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SaraG

Cooking Level: Expert

Living In: Breese, Illinois, USA

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Reviewed: Jun. 7, 2007

I used fresh mushrooms, added salami, used way more pepperoni, cubed the mozzerella and added cubed monterey jack cheese. Used a flavored Italian dressing instead of just the plain or zesty. Took this to a teacher's luncheon...the first thing to go and the most requested recipe! When you take the lid off, it smells just like pizza! Thanks for sharing the recipe!

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JONSMOM96

Cooking Level: Professional

Home Town: Bessemer, Alabama, USA

Living In: Helena, Alabama, USA

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Reviewed: May 23, 2007

This recipe was phenominal! I brought it to work, and everyone raved. The only adjustment I made was I omitted the mushrooms, as I don't care for them. I'm sure I'll be making this again soon! Thanks Tony.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 8, 2007

My family really enjoyed this warm alongside a Ceasar salad. I didn't have a green pepper on hand, but instead used a large sweet onion which I first sauteed with 8oz. of fresh mushrooms instead of using the canned. I also added in some salami. We used a creamy, Tuscany Italian and it was divine!

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Xia Neifion Clark

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: East Wenatchee, Washington, USA

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Reviewed: May 3, 2007

This was pretty good - not as good as expected given all the ratings, but part of this might've been my fault. The green onions were large and very strong - I think next time I wont use as many. Also, not enough pepperoni - the recipe calls for 2-1/2 oz. - I added 4 oz. and there still wasnt' enough in my mind or my husband's. I'll definitely try it again and make those small changes - see how it comes out. Oh, and I didn't add quite the full 8 oz. of dressing - didn't think it needed so much!

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scjpar

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Reviewed: Feb. 24, 2007

This is a great pasta salad! So refreshing from the mayo based types -which are often greasy feeling and heavy. Changes made -first I opted to use tri-colour rotini, used fresh mushrooms, left out the tomato and green onions. Instead of using shredded mozzarella cheese, I used the string cheese style, and sliced them into 1/4" slices. The type of dressing used will either make this salad good, or great. I used a roasted red pepper Italian w/ parmesan viniagrette...and wow talk about a burst of flavour on the palate...yummy!

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