Reviewed: Aug. 29, 2006

This looked beautiful! I sliced some black olives and added them to the salad and I halved some grape tomatoes. Those were the only changes I made and the family loved it!

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mbluv2cook

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Reviewed: Aug. 4, 2006

Easy to make, tastes great. Didn't last more than a couple hours in my house before it was all gone!

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SEDAYX

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Reviewed: Jul. 10, 2006

I was surprised I liked this so much. I don't really care for italian dressing and the ingredients seemed so simple I was expecting it to taste like every other pasta salad I've had. It really had a good flavor. I cut the recipe in half and still had some leftover. I used Good Seasons dressing (the one you make yourself) and added some black olives, celery and chick peas. I will certainly make this again.

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FUNANN

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Reviewed: Jul. 5, 2006

It was so easy to make and tasted amazing!!! *****!!!

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kirsten

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Reviewed: Jun. 27, 2006

I cooked pasta and tossed with Italian dressing and chilled overnight. 2 hours before serving I folded into pasta all ingredients. I used small grape tomatoes and sliced green onions plus feta cheese and pitted kalamata olives.

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jacqui

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Shelbyville, Indiana, USA

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Reviewed: Jun. 18, 2006

Great recipe! Its very light and great for the summer. I am making a big batch of it for a suprise birthday party this july!

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moma2ashley&brandon

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2005

This is a wonderful light dish. The only thing I added was some spices.

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5 users found this review helpful

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bankergrl1976

Cooking Level: Expert

Home Town: Chadbourn, North Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 11, 2005

This is one of the best recipes I have taken off allrecipes.com. I substituted green pepper in place of one of the cucumbers. Everyone at our camp out raved about this salad and almost all when back for seconds.

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9 users found this review helpful

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Tracey

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Reviewed: Jul. 10, 2005

I made this to take to a 4th of July cookout last weekend. It was a HIT! I altered the recipe by using part Good Seasons Italian and part Zesty Italian dressings; used 1/2 a chopped onion instead of green onions; used 3 tomatoes instead of 6; added 1/2 green pepper; 4 ounces of shredded paramesan cheese instead of grated; and added a small can of black olives. Even people who weren't found of pasta salad said it was delicious! Thanks for a great base recipe - the possibilities are endless as to what you could do with this!

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RONDA1964

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Reviewed: Jul. 5, 2005

Nice and light for summertime. Added additional parmesan and some spices.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 3, 2005

This is a good, basic starter recipe for pasta salad. I added green and black olives (I love olives), salami, mozzeralla cubes and instead of the italian dressing, I used caesar. I got a lot of compliments!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jun. 20, 2005

This will be the pasta salad I use from now on. I used a salad dressing that had Romano & Parmesan in it, and still used the extra Parmesan cheese. I used 3 chopped tomatoes instead of 6, 6 seemed to be a lot for me, I am not big on tomatoes. Very good idea to have ingredients on hand during the summer months! Thank you!!!

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Jun. 20, 2005

Simply delicious

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marnie

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Reviewed: Jun. 19, 2005

Very simple and light, yet a tasty salad. Perfect for those summer days! I added a little black pepper to mine just for the extra punch since it had a very mild taste. I also add onion powder sometimes. You can add more or less salad dressing depending on your taste and you could experiment with other salad dressing flavors as well. I have to say my favorite is with Balsamic Vinagrette Salad Dressing(light). Just simple and delicious! Thanks for the recipe!

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THERESA

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2005

I've used a similar recipe for years. I usually mix the Italian dressing in with the cooked pasta the night before and let it sit in the refrigerator overnight before adding the vegetables. I also add a 1/2 bottle of McCormick Salad Seasoning. My husband loves this after a hot day at work (he works in a non-airconditioned plant).

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VABORN

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Reviewed: May 28, 2005

Well, I think I made it even better! We made my roasted vegetables today (recipe submitted today), and added them instead of the tomatoes and cucumbers. Wow! Note that if you can find Club House's One Step Parmesean & Herb Seasoning, you can substitute a bottle of that for the parm and italian seasoning. Here's the roasted veggie recipe (it's easy): 8 cups chopped veggies (your choice, such as zucchini, asparagus, cherry tomatoes, sweet peppers, mushrooms, etc), marinated in a bottle of your favourite dressing, suggestions are parmesean basil, greek, or sundried tomato. Marinate for two hours, tossing frequently. Grill on medium BBQ or in oven at 350 for 30 mins or until tender-crisp. Add to pasta salad. Yum!

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Katzen

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Simple Pasta Salad

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