Reviewed: May 26, 2012

I love this recipe. So easily modified to what you have in your home. I used stuffed olives and finely shredded Italian Cheeses. The dressing it what makes it delish. I loved this because I had everything in my pantry and didnt have to go out to purchase anything out of the norm.

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Reviewer:

jojokelly225

Reviewed: Apr. 12, 2012

I was skeptical about this recipe because I really don't like ketchup, but this pasta salad was amazing and very easy to make. Like other reviewers, I let the salad sit overnight for the flavors to blend, and there was no hint of ketchup flavor whatsoever. The dressing is very versatile - I substituted raw broccoli florets for the green pepper because that was what I had on hand. Next time, I'll add some sliced black olives. This is going to be my go-to pasta salad from now on!

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Reviewer:

RobynB

Reviewed: Mar. 20, 2012

Great pasta salad! Very tasty, this is definitely a keeper!

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Reviewer:

KatieBell

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 17, 2012

This salad is a good base to explorer all kinds of vegetable mixes. I doubled the dressing recipe to get a good coverage for the whole box of noodles I prepared. I added diced peppers, diakon root, olives, shredded carrots and some dubliner cheese. It was great! Suggest you make 12 hours ahead to let flavors mingle...

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Reviewer:

coldbluegrace

Cooking Level: Expert

Reviewed: Dec. 19, 2011

This pasta salad was a big hit at a work luncheon. The dressing is so different than typical pasta salads. Like many reviewers, I added vegetables not in the original recipe (cucumbers, yellow pepper, and broccoli) and skipped the celery (not a big fan). The vegetarians in the group were thrilled with a salad that doesn't need any kind of meat to bulk it up. A keeper!

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Reviewer:

Jane

Cooking Level: Expert

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Mount Vernon, Washington, USA

Reviewed: Dec. 14, 2011

Nice flavors and a colorful salad. Thanks for sharing

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Reviewer:

Jodi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Aug. 29, 2011

A tad too sweet for my palate, but interesting twist on the standard. I'd try this again, cutting down on the sugar - maybe cutting it out altogether because the catsup is sweet, and maybe experimenting with spices. I like the suggestions of adding parmesan or other type of cheese and that would probably help with the sweetness.

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

So fantastic. I've only had this recipe for a month or so and have made it for lunch, parties, and BBQs. Such a crowd pleaser! I didn't have ground mustard, so I just put about a teaspoon of yellow mustard. I doubled the onions as well as the veggies. I added broccoli (steamed beforehand) as well as grilled chicken. I also made it with whole wheat pasta instead of white-- it makes it healthier and more filling. Don't stress about the perfect ratio of spices--I just eyeball it and the dressing tastes great every time. Thanks!

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Reviewer:

cocinajcb

Reviewed: Jun. 20, 2011

Very good and easy too! I added sliced black olives to mine. Used the tri-color spiral pasta. Best served the next day after all the flavors have had time to mingle. Yummy!

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