Reviewed: Sep. 5, 2010

I didn't exactly make this as written, but its a good starting point. I used two bags of Wacky Mac (24 ounces) versus the 16 ounces that the recipe specifies. I used the same amount of broccoli, cauliflower, red onion, garlic, pepperoni, cheese (although I used a mix of cheddar and mozzarella) and olives. I also added a small package of grape tomatoes and some Parmesan cheese. For the dressing, I used two .7 ounce packages of Good Seasons packets and followed the directions on the package, but using olive oil. The finished product was delicious, but almost a little too wet when it was all finished. To my surprise, though, when I got up in the morning, the salad had absorbed a lot of the dressing and it was a little too dry, so I had to add some bottled Italian dressing I had. Very good and easy to make, especially for a large crowd or a dish for a potluck. I'm sure my recipe served probably 25-30 people, as side dishes.

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Reviewer:

Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

Reviewed: Aug. 10, 2010

This excellent pasta salad is jam packed with yummy ingredients, and is hearty enough to eat as a meal. I have made it for parties and everyone loves it and requests the recipe. The recipe makes a ton of servings, so I always take some leftovers to work to share with others.

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7 users found this review helpful

Reviewer:

yogamom

Cooking Level: Intermediate

Home Town: Concord, North Carolina, USA

Reviewed: Jun. 26, 2010

I've made this a bunch of times already. It's my "go-to" pasta salad. As another reviewer stated, it's a meal in itself. I have improvised according to what I've had in the fridge. This time I didn't have cauliflower, just broccoli and some diced provolone cheese to make up for the little amount of Mozzerella I had. I use turkey pepperoni to cut down on the calories. You really won't be able to tell the difference. The dressing is perfect. Thank you for a great recipe!

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Reviewer:

JOYVIV

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: Bayville, New Jersey, USA

Reviewed: Jul. 11, 2009

Made this for our barbecue and it was a hit with my family and guests

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6 users found this review helpful

Reviewer:

sigmasuperstar

Cooking Level: Intermediate

Reviewed: Jun. 9, 2009

I don't understand the 4 1/2 star rating for this recipe. I made for a get-together over the weekend and not much got eaten. I thought it was too oily (guess I should've added the oil gradually) but at the same time, dry. Too much pepperoni, in my opinion, and I didn't even use as much as called for. Actually, too much mozzarella also. All of this could be easily fixed if I made it again, but it just didn't impress me enough to try. Sorry.

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Reviewer:

Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

Reviewed: May 22, 2009

Kudos Helene! This is one of the best pasta salad receipe around. I added grape tomatoes and Wishbone Zesty Italian dressing instead of olive oil, Italian dressing, etc. I made enough for 15 people and I thought I would come home from a BBQ with plenty left over but it the salad was devoured.

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Reviewer:

M. Cropper

Reviewed: May 21, 2009

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.

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Reviewer:

Midwest Mom

Reviewed: May 20, 2009

Yum! I omitted the pepperoni and added in artichokes and extra garlic! To make it wetter, I put in some of the olive juice and artichoke juice. Light and delish!

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Reviewer:

culturecooker

Cooking Level: Intermediate

Home Town: Waynesboro, Pennsylvania, USA

Living In: Lahaina, Hawaii, USA

Reviewed: May 3, 2009

I finally found a perfect pasta salad. I dislike the ones where it calls for a bottle of Italian dressing because it's so overpowering and I am not a fan of it to begin with. This was so light and refreshing and you could actually taste all the ingredients. Great recipe that will be a staple from now on.

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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: Apr. 28, 2009

used what I had on hand - small pasta, only added brocolli, pepperoni, minced garlic, shredded cheese, mrs. dash salad supreme seasonings and balsamic vinaigrette to taste. Refrigerated overnight. Delicious!!

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5 users found this review helpful