Reviewed: May 21, 2006

Excellent Pasta Salad!! This is so simple to make. I added red onion and tomatoes. You could add whatever you like. Will use this recipe again. Thanks!!!!!!

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Sara

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Reviewed: May 15, 2006

This is great to have on hand for lunches. I think the regular rotini is prettier because there is so much red and green in the other stuff, but to each his own. I also use thawed frozen peas 'cause I like them better, and I use cheddar or colby-jack cheese for color and flavor. I didn't put the whole bottle of dressing on either because it was too strong. Really love the salad, though.

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Joyful Kitchen

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Reviewed: May 7, 2006

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.

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Mexitaly

Cooking Level: Expert

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Reviewed: May 7, 2006

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!

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Reviewer:

Deb. B

Cooking Level: Intermediate

Home Town: Diamond Vale, Diego Martin, Trinidad And Tobago

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Reviewed: May 1, 2006

This recipe was GREAT and easy to make. I added cherry tomato's and red onion.

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Dawn216

Cooking Level: Expert

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Reviewed: May 1, 2006

This salad was very good. I didn't use pepperoni, but did use a variety of vegetables - olives, broccoli, tomatoes. I don't think the amount of Italian dressing was too much, although it did sit in my fridge for a day before I served it so that might have soaked up some of the dressing.

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alissaz

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Reviewed: Apr. 29, 2006

This is exactly what I've been looking for. What's great about this recipe is that you can customize it to suit your personal preferences. I don't eat pork, so I substituted canned kidney beans in place of the pepperoni. I used thinly sliced red bell pepper and broccoli florets. The shredded cheese adds a nice touch. I used about 3/4 of a bottle of Kraft Zesty Italian. Another success from allrecipes.com...

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Reviewer:

always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Apr. 29, 2006

Great recipe. I left out the broccoli but added artichoke hearts.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 25, 2006

I make this for every get together in summer. I add tomatoes, peppers, cucumber and red onion for some more color and flavor.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Apr. 5, 2006

Very good salad. I love all the suggestions and will try some of those too. Parmesan cheese works nicely to top it off.

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CJPOST129

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 5, 2006

I made this for a bbq last summer and it was a huge hit. Its very easy to make and inexspensive too!

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EMMAANNLYNNSMOMMY

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Reviewed: Jan. 11, 2006

This is so yummy exactly what I was looking for. I added pepperoni and cuecumber and it made it even batter I ate it all myself in 2 days and have made it 4 times in one week. I LOVE IT!

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corri

Cooking Level: Intermediate

Home Town: Brandon, Vermont, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jan. 3, 2006

You can't beat a simple pasta salad like this. I could eat this everyday too. For mine I use Turkey Pepperoni and reduced fat Golden Cesar (It's not like the regular creamy Cesar everyone's used to) by Light Done Right. Some of the other fat free or reduced fat dressings tend to be a bit too vinagery but this one tastes really great in the pasta. I also skip the olives and broccoli since I'm not a fan of either and use celery and red onion instead. Also, grape or cherry tomato are good in it but they don't keep well in the salad for more than a day or so.

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Kat

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: San Angelo, Texas, USA

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Reviewed: Nov. 21, 2005

I would eat this everyday. Maybe to cut out some of the fat, get fat free italian dressing, or some low fat pepperoni and low fat cheese.

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Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Aug. 19, 2005

I Loved this recipe. It seemed a little oily the first day but the dressing soaked up and made it a perfect amount! Thanks for sharing your recipe. the only addition I did was add some very small diced carrots to give it a little crunch.

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Deanna

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Reviewed: Jul. 2, 2005

Made this for my son's second birthday party. It was a hit! I did add 2 tomatoes, 1 green pepper, 1 cucumber, and 1 red onion. The more vegetables the better it tasted. My 2 year old even picked at it. I was a little hesitant on the dressing after reading everyone else's review, but I still added the whole bottle, and good thing I did, because the extra vegetables soaked it up. Tasted even better the second day!

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mandylib

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Reviewed: Jun. 12, 2005

not bad. I thought it could use a little something more, maybe some red pepper flakes.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: May 19, 2005

Very simple & tasty. Used chunks of cheese instead of shredded & added less salad dressing.

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NJSC

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 8, 2005

I love pasta salad, and this one is very good. The chunks of pepperoni are an excellent addition. I do prefer a homemade salad dressing, but this is good and faster than preparing it yourself.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 31, 2004

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.

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