Reviewed: Sep. 24, 2009

Very good and simple. You can add whatever you like.

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Ali J

Home Town: Billings, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 31, 2009

This has been a staple at our weekend parties. Our friends love it. I skip the meat and broccoli and add artichokes. I add different veggies depending on what is available to cut up. Delish!

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Jami Cameron

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Reviewed: Jun. 3, 2009

This was awesome. I followed the recipe exactly, except I used a can of whole olives and cut them in half. I may have added a bit more asparagus than called for and I threw the asparagus and broccoli in with the noodles when there was 4 minutes left instead of 5.

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lzimmermann8

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

This was a fine recipe. It was good cold and warmed up. We ate the leftovers for days.

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Jer

Cooking Level: Intermediate

Home Town: Greensburg, Kansas, USA

Living In: Andover, Kansas, USA

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Reviewed: Mar. 15, 2008

This was wonderful! I used a box of whole wheat rotini pasta by Muellers. I also used Good Seasons natural italian salad dressing.

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DEBBIESUESUE

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Reviewed: Oct. 2, 2007

I used spiral whole wheat pasta and only used 1/2 of what it called for. I think five minutes for the asparagus may have been a minute or so too long. I steamed some frozen chopped broccoli and added to the noodle mixture. I doubled the amount of meat, using heavily seasoned (garlic powder, basil, paprika, and 1/2 a chopped onion) ground chicken breast. I used garbonzo beans, no olives, and a roasted red bell pepper. I didn't have any tomatoes. I used a little parm and shredded low fat monterey jack. For the dressing, I cut it in half and did a 1/4 cup honey mustard and 1/4 light zesty Italian dressing. I chilled it and when we got home from a late evening in church, we had a wonderful dinner!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Sep. 24, 2005

The quality of the outcome of this recipe depends SO MUCH on the dressing used....I used a Garlic Herb Italian Vinegrette, and it was great!! Also subbed canned asparagus for the fresh(none to be found at the market),, a roasted red pepper for the green(more mellow taste), regular hothouse tomato instead of cherry(ditto on the lack thereof), frozen broccoli florets(added to pasta water), added a few secret spices of my own, and used asiago cheese(more mellow flavor, and not EIGHT DOLLARS A POUND!). After sampling, sold for $25 at our Kiwanas auction. Definately a keeper with tweaking!

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RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Aug. 8, 2004

I think the wonderful thing about this recipe is how quick and easy it is, not to mention cheap. I ALL of the ingredients for under 10 dollars. Also it makes a very large amount. I think it is best kept simple, and is still delicious.

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ROACHELLEY

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Reviewed: Jul. 30, 2004

I took this salad to a church pot luck and received many compliments on it. It is a great a wonderful combination of chicken and vegetables.

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MOMMYANDRUS

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Reviewed: Jul. 16, 2004

This is a nice recipe, however, by adding some chopped fresh basil or coriander/cilantro..it becomes outstanding. Green peppers tend to have a stronger flavour, so try substituting red peppers, or better yet..roasted peppers!! Bottled Italian dressing is usually salty, pungent and generally nasty. Suggest that a vinaigrette such as Dijon, Lemon or Balsamic be used as a better tasting and wonderful alternative. Throwing in some chopped sun dried tomatoes is also a nice addition. Pasta salad is so versatile that it lends itself to a variety of additions.

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