"A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese." — CESTIE
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1 (16 ounce) package
tri-color rotini pasta
sliced pepperoni sausage
fresh broccoli florets
1 (6 ounce) can
black olives, drained and sliced
1 (8 ounce) package
mozzarella cheese, shredded
1 (16 ounce) bottle
Italian-style salad dressing
Delish! Been making this for years. I cook my pasta the day before and marinate them with about 3/4 of the salad dressing. The next day I add the other ingredients and then the remainder of the salad dressing. Sometimes I vary the veggies and add onions, bell pepper, tomatoes, etc.
This was good, and attractive, but just nothing special about it. I wish it would specify a brand name of Italian dressing since those who tried it and really liked it may have used a bottled dressing that was tastier than the Wishbone brand that I used. I use that brand on green salads so that is why I bought it for this recipe.
I gave this 5 starts BUT I used all the suggestions from the other reviewers -but it was AWESOME. It got rave reviews when I took it to my BBQ and DH is asking for it again. He said it is better than my old pasta salad that was so much more work!
I used a combination of creamy italian and a zesty italian vinegarette. More creamy italian than vinagerette. I used about 3/4 bottle combined. About 7 oz of creamy and 4 oz of the vinegarette.
I added about a cup of artichoke hearts, 1/2 a bottle of vlassic zesty pepper rings, and a 6oz bag of sliced sun-dried tomatoes.
I left out the broccoli and the pepperoni.
I chilled it over-night and it was even better the next day.
This one is a keeper!
AWESOME AS IS RECIPE! I am picky about pasta salad and THIS WAS VERY GOOD! Since the original recipe, I too have played with it, added other veggies, and it ALWAYS COMES OUT GREAT!
The best pasta salad I ever had.
I followed a reviewers suggestion and used Good Seasons dressing. I made a mistake with the first packet and added 1/2 cup of water instead of oil. I left it at that and added the oil then another packet following the box directions exactly. The added water made a milder flavoring so I'm going to keep it that way for the next time I make it.
I used half a box of shells, cut up red pepper, 1/4 of a vidalia onion, broccoli, cherry tomatoes and Hormel pepperoni. For half a box of pasta the 2 packets of seasonings made the salad just right, not dry and not swimming in dressing.
For something different, I now use a box of spiral pasta and half a bag of cooked and cooled cheese ravioli.
I made a number of changes based on preference, and was very pleased with the result. I used hard salami instead of pepperoni, and about 1/2 a bottle of Olive Garden italian dressing. I used bowtie pasta, and added diced cucumbers, red onion, green olives, and cherry tomatoes. I substituted shredded parmesan for the shredded mozzarella. Very good right away, and I'm sure it will improve with some time in the fridge. Thanks for a great recipe.
My husband and I loved this salad after I made a few changes. I did try it as stated also but we liked it better after the changes. I added parmesan instead of moz. cheese and I only added about half the dressing called for.
I also added some grape tomatoes sliced in half and the second time I made it, I added salami instead of pepperoni. It hits the spot on a hot summer evening.
I use good seasons italian dressing packets, it's the best dressing for pasta salad i've come across thus far. Cherry/Grape tomatoes and grated parmasean are a must. Artichokes are a nice addition as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Pasta Salad I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 262
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