Reviewed: Jun. 20, 2009

Yummy! I made this with 1lb of whole wheat rotini and doubled the other ingredients, and added chopped cucumber.

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jrpeters

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Excellent recipe! I doubled it, and reduced the sugar a little bit (about half), and it was a big hit. Used black olives, green peppers, tomatoes, cucumbers, and green onions. Yum, definite keeper.

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krispixVT

Cooking Level: Intermediate

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Reviewed: May 25, 2009

This is really really good! I was looking for something different - not the traditional mayonnaise variety and not the "dump a bottle of dressing" kind. This dressing was easy to make. I made 1 lb. of pasta, doubled the dressing and did also throw in some parmesean (1/2 cup), 2 Tbsp of chopped fresh cilantro plus some pepper. SUCH a nice change from other recipes!

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Krissy

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Reviewed: Apr. 2, 2009

Really liked this recipe. Either as is or changing it up a little...it works! I don't really care for the carrots or celery in it but I love yellow, green and red peppers. So any way that you like it, it's easy!

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Trish

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

Wow, I cant believe I forgot to rate this recipe. I have made this probably 10 times already. This is the best pasta salad I have ever eaten. The only change I ever make is to use what veggies I have on hand like cucumber, yellow peppers, ect. Definetely try this over any pasta salad, you wont be dissapointed!! Thanks darlene for posting this!

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ashley21

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Reviewed: Dec. 27, 2008

This was a huge hit with my family and several members don't usually care for pasta salads. I made it exactly as the recipe states and it was perfect!

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Amy Sancrant

Cooking Level: Expert

Home Town: Monroe, Michigan, USA

Living In: Adrian, Michigan, USA

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Reviewed: Nov. 20, 2008

Great! I added cilantro to the dressing and thought it tasted even better :)

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Ellery

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Reviewed: Aug. 3, 2008

This was good, but not great. A little too sweet for me. I added some freshly ground black pepper, but it was still missing something. I used diced zucchini, red bell pepper, carrots, and broccoli instead of the veggies called for, so maybe green pepper would have been better. I also used the blender to make the dressing because I know a lot of people don't like raw onion and I was taking it to a party. It went at the party, but no one commented on it or asked for the recipe.

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J9

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Reviewed: Jul. 31, 2008

Really great. Was making this for a dinner party BBQ, so needed a winner - and this was. Salad was especially good three days later. Glad I came across this.

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Ahania

Cooking Level: Intermediate

Living In: Shavertown, Pennsylvania, USA

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Reviewed: Jul. 25, 2008

This dressing is amazing... tangy and delicious! I used whole wheat pasta and replaced the celery and carrots with artichoke hearts, roasted red peppers and also added a little shredded parmesan. Finished it with a a sprinkle of cayenne, salt, pepper and a little cilantro. Mmmmmmmmmmmmmmmmmm!

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 22, 2008

I thought this recipe was great! Very quick and easy to make, and everyone loved it. I used tri-color rotini and it was really colorful and flavorful.

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Rachel

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 4, 2008

Wonderful! When I first tasted it I wasn't sure I would like it since I could taste the ketchup. It sat overnight and all the flavors blended. Can't belive how good it was and as others said - different that just the normal Italian dressing. Looking forward to making this often in the summer. Was great to take to work for lunch. Thanks so much submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 15, 2008

Very fresh and light - I used a pound of bow tie pasta, tripled the vegetables, added about 1/2 cup fresh parsley but didn't increase the dressing. My family loved it - even my husband who has never before touched any sort of pasta salad! It was a nice change of pace from the 'regular' Italian dressing and mayo based dressings. Thanks for the recipe!

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CWING77

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Reviewed: Mar. 9, 2008

This recipe is great, as is, but I did add some things just to switch it up a little. It has really been a hit! I just made a double batch for a co-worker of my husband's; they requested it to carry to an event. I followed directions except I added these things: 1 small jar marinated artichoke hearts (undrained & broken up), 1 small can, drained, black olives, 1/2 cup fresh grated parmesan cheese (could use feta also), & 2 tsp. garlic salt (fresh ground, in a mill, bought this spice combo @ my local warehouse club).

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Lala

Cooking Level: Expert

Living In: Powder Springs, Georgia, USA

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Reviewed: Feb. 9, 2008

This was a seriously great pasta salad! I used 1 lb of pasta and just increased all veggies and the dressing. I added black olives as well and I used a lot more tomatoes than the recipe called for (because I LOVE them!). My husband HATES pasta salads without meat or cheese chunks in them. He took one bite of this and said "wow - this is great!". I truly love that this isn't the same old-same old pasta salad with italian dressing thrown over it. You could probably add any veggie you want to this one. It would be hard to ruin this one. GREAT recipe!!!!!

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ChicagoRN2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Springboro, Ohio, USA

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Reviewed: Jan. 30, 2008

I had high hopes for this salad since many of the reviews said it was so much better than the Italian dressing kind (which I really don't like). However, made exactly as the recipes is written I thought it was pretty much just another cold, bland, sour, pasta salad. I wouldn't make it again.

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bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

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Reviewed: Jan. 15, 2008

This is a fab pasta salad - my mum always makes them with a mayonnaise based dressing but this is lighter, tangy and a bit sweet too. Much better than a creamy dressing! I added chopped semi-dried tomatoes and sliced black olives to this - about ten semi dried tomatoes and maybe a quarter of a cup of sliced olives. Very nice!

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winterlovin

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

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Reviewed: Jan. 2, 2008

I have a similar dressing that I make in my food processor and this worked out just as well. I like to have the onion nearly liquidfied. I chose my own vegetable mixture of a little bit of green and red peppers, and sliced black olives. I also use a salad enhancer that I use here in the PNW, which is called "Johnny's Salad Elegance." To serve the salad, I would at least offer parmasan cheese on the side, as my family likes it that way. Thanks for the recipe!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Dec. 29, 2007

This was wonderful. I am sooo picky about pasta salad and have yet to find one that i LOVE but this is the one to end the search. It's sweet, tangy, with a little bit of spice...perfect! Only thing i changed was I added the McCormick Salad Seasoning and it was amazing!!!

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Emma

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

Brought it to a Christmas party and everyone loved it. I doubled the recipe because of the number of people and it turned out great. You could use other veggies like cucumber or broccoli if you are like me and dislike carrots and celery.

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