Recipe by Helene
"The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after."
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1 (16 ounce) package
uncooked tri-colored spiral pasta
fresh broccoli, cut into bite size pieces
fresh cauliflower, chopped into bite size pieces
red onion, chopped
pepperoni slices, cut into quarters
1 (8 ounce) package
mozzarella cheese, cut into cubes
1 (6 ounce) can
large pitted black olives, drained and sliced
olive oil, or to taste
red wine vinegar, or to taste
salt and pepper to taste
Italian seasoning to taste
I am not going to rate this because it is my own. I added a few "notes" to the bottom of the recipe that I noticed did not make it to publication.
1. I don't normally measure the vinegar and oil when I make this recipe so the amounts are approx. Usually I keep adding a little oil, a little vinegar then keep tasting.
2. Nine times out of ten, the next morning the pasta will soak up the vinegar and oil mixture. You can add water if you like to moisten but I usually go in and add a little more of the olive oil and/or red wine vinegar.
I'm sorry to say this, but... not good. Have you ever eaten a bowl of something, waiting for it to be really good, and it never gets there? That was this for me. It had a pretty look with all of the colors, but the taste was not good. Too much twang from the oil/vinegar mixture, too much of a bite from the raw red onions, and just no flavor. I picked-out the noodles to eat them alone or with the mozzarella. I took it to a picnic tonight... no one said 'yum'. And it took waaay longer than 15 minutes to make, what with all of that chopping, so it was really disappointing to spend all of that time right before the event and then to have it be not-so-good. I'm sorry to be harsh.... It was just really missing a 'yummy' factor. Sorry.
I also have been making a similar recipe for years. I use caesar-italian bottled dressing and instead of moz. cheese I sprinkle in some grated parmesean cheese. My family has loved this pasta salad for years!!
excellent. very easy. had it for dinner tonight. It is a complete meal in itself.
I just prepared this for our BBQ tomorrow. It taste wonderful so I know it will be even better tomorrow. I used farfala pasta and feta cheese. Eveerything else just like the recipe stated.
This was very good but it did get very dry. Most people ended up putting some Italian dressing on it and that worked well. Also, it took forever to make this, maybe because I'm slow at chopping. I don't know, but it took me 1 1/2 hours total. UGH! I did add green and red pepper. Have to say it was worth it though because it really does taste wonderful!
Salad was wonderful. Recieved a lot of compliments. I ommited the cauliflower, and went light on the red onion. Next time I will add the cauliflower, more onion, and more cheese!! Wonderful!
Excellent but it makes a really large batch even though I only used 1/2 of the broccoli and cauliflower and about 2/3 of the 8 oz. of pepperoni. I used the turkey pepperoni. I ran out of red wine vinegar(used 1/3 c.) so the next day I added zesty Italian and it was still wonderful. Even my 2 young grandsons liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
The Ultimate Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 411
** Calories from Fat: 205
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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