Reviewed: Sep. 1, 2011

Perfectly spicy! I added black olives and left out the onions. I only had about 1+ cup of italian dressing and it was more than enough. I think a whole bottle would have been a bit to much- it might tame down the "pepper" taste, but my family loved it! Thanks for a great base recipe!

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Reviewer:

Tynne

Reviewed: Aug. 13, 2011

I added about a third of a clove of fresh minced garlic, a couple of table spoons of fresh Basil torn into small pieces, some apple cider vinegar and some olive oil. These additions made this reciped fantastic. I might omit the poppy seeds next time.

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Reviewer:

meeka3

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Reviewed: Jul. 4, 2011

Delish! The only change I made was to use angel hair instead of spaghetti. Everyone said they thought the flavors came thru better than with spaghetti

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Reviewer:

Norma

Reviewed: Sep. 24, 2010

This is a favorite! I made it gluten free by replacing the noodles with Tinkyada Rice Pasta. I added sliced black olives, extra parmesan cheese, extra cayenne pepper, and parsley for looks. I also used white onion instead of red. Next time I would maybe use a little less Italian dressing – I like the flavor the spices naturally add versus the “store bought dressing salad”. I’ll definitely make this again.

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Reviewer:

odi_09

Cooking Level: Intermediate

Reviewed: Jun. 20, 2010

Great Recipe! Used Cavatappi pasta instead of spaghetti and added green bell pepper. I made it the night before and it turned out awesome!

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Reviewer:

Valasca

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 6, 2010

Made this for Memorial Day barbecue. It was a big hit. A little different than the traditional spaghetti salad with Salad Supreme seasoning.

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Reviewer:

Julie

Reviewed: Jan. 8, 2010

Great recipe! However, we used fresh cayenne pepper and it was SPICY! I'd definitely use less next time. Otherwise, it's a keeper!

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Reviewer:

jpfister

Cooking Level: Beginning

Home Town: Winona, Minnesota, USA

Living In: Rochester, Minnesota, USA

Reviewed: Nov. 5, 2009

This is a simple and yet delicious recipe. I would use more Italian dressing next time though, since 1 whole bottle didn't coat as much as I would like. I made this dish the night before so the veggies and pasta had time to absorb some of the flavors but I would like more "oomph" next time.

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Reviewer:

ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Oct. 29, 2009

This Salad is a great summer pasta salad....I have made it several times and people just love it. I really did not add or take anything away the pasta salad was PERFECT the way it is. Easy and everyone will love it.

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4 users found this review helpful