Reviewed: Jun. 3, 2009

There are so many variations to this recipe. I have used it for years. Good Seasons dressing (made from the package) tastes the best as far as dressing goes. But you can add a variety of things and this still woould be awesome!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 27, 2009

This is my old stand-by pasta salad. I add about a half cup of sugar and red pepper strips to my recipite. The sugar helps smooth out the taste. after refrif=geration you may need to add extra Italian dressing.

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sargpepper

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Reviewed: May 27, 2009

This is almost like the receipe found on the Kraft website. My husband loves this receipe except that we add black olives and feta cheese. I also use either cherry tomatoes or grape tomatoes. It is a always a big hit everytime I make it.

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LGREENMYER

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Reviewed: May 26, 2009

I love this recipe! But it should be built upon. It can vary every time you make it according to what ingredients you feel like adding on that particular day. Some ingredients I use every time are baby ears of corn and water chestnuts. I also use Robusto Italian dressing - it has more flavor.

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Lori George

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Reviewed: May 24, 2009

This has been a standby for more years than I care to remember but I never add the Italian dressing (to which I have added some lemon juice because the commercial brands too sweet) until an hour before serving. I have found that the pasta takes up most of the liquid when left for any length of time and I always double check for flavour because tomatoes seem to need more salt. I like it a tad spicy so again before serving I add freshly ground black pepper and sprinkle on grated Romano cheese. Stir and serve

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MISS SNOOP

Cooking Level: Expert

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Reviewed: May 23, 2009

I have made this salad close to 40 years now and it's quick and easy always taste great. Pretty basic. I often add a bag of mixed frozen veggies to it along with diced celery. Try chopped ham and/or turkey in it and you have a complete meal. Don't be afraid to experiment with this recipe. You'll never be disappointed. We never have. Great sumertime meal.

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DB2990

Cooking Level: Expert

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Reviewed: May 23, 2009

I make this salad but also add broccoli flowerettes, cauliflower, carrot slices, mozzerella cubes and chicken breast cubes. It's a main dish for our family.

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Stargazer42

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Reviewed: Mar. 8, 2009

This pasta salad was pretty good. I made it for my son's birthday party and everyone thought it was good. It's really easy to make with very basic ingredients.

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tcrumb

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Reviewed: Feb. 9, 2009

I used plain fusilli pasta in this recipe, as that was all I had. I used Newman's italian and added just a little pepper and basil. This would be even better with a little parmesan on top when served. Very good. I liked how simple this was and how I could make this at the last minute. TIP: I rinse pasta that I use in cold salads with cold water, then drain. It makes the transition from kitchen to table quicker.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 16, 2008

This salad was great! I doubled the veggies. For the dressing I used Newman's Own Family Italian dressing. It was totally worth the extra couple of dollars. I used a package of whole wheat macaroni and I found that I only needed to use half a bottle instead of a full one. Topped it with some fresh parsley and old cheddar. Will make again. Very light and tasty!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 11, 2008

Good basic pasta salad. I added some Salad Supreme by McCormick, and it was great.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 27, 2008

Always makes a lot.

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Roz

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Reviewed: Sep. 27, 2008

Incredibly simple and very delicious (especially considering how easy it is)

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mustang2b1

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Reviewed: Sep. 5, 2008

Great starter recipe. I changed mine up a bit. I used a can of diced tomatoes, omitted the cucumber, added finely diced carrots and black olives. I also used elbow macaroni - just because I had a bunch leftover from another dish I was making.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 23, 2008

Good recipe. Especially with tomatoes from the garden. I add small cubes of colby cheese too.

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Jun. 30, 2008

Followed exactly but used plane rotini not tri colored. It's amazing that such a basic salad with so few ingredients got such rave reviews from my family! Perfect with grilled meat on a hot summer evening!

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 2, 2008

This is a perfect summer picnic salad. I add more veggies than the recipe called for and also used only 8 oz of fat free Italian dressing, but that is just my preference. I didn't want my pasta salad "swimming" in the dressing.

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