My husband loved this recipe! So did the kids and they are picky! Thanks! You rock!

This was just OK. Mine looked a lot like Janhke's picture. This makes a LOT (I halved the recipe and it still made oodles!!!). This doesn't lend itself well to left-overs (dries up even though I covered it - need to add add'l. oil on 2nd day). I made this for a friend and she liked it but didn't rave about it either. It is time consuming and expensive to prepare (meats, cheese and veggies are pricey and there's a lot of preparation involved - chopping, dicing, etc.). The homemade vinaigrette is yummy, and I'll probably make that again. I subbed small grape tomatoes for whole ones (some I sliced in half), omitted the red bell pepper (too pricey), subbed tri-colored rotini pasta for shells and purchased a block of salami & pepperoni (whatever was on sale) fron the deli and cubed it myself. Because I do not enjoy the firm texture of Asagio cheese I subbed cubed mozzarella instead . Be sure to use a good quality olive oil and balsamic for the vinaigrette - it really makes a difference (I think that's why I liked it so much). Thanks for the recipe!

A new family favorite! Great to have at barbeques or other summer get togethers - never any leftvoers!

The best pasta salad I have ever had. I used a orange and yellow bell pepper. I did not make the dressing but used a balasmic dressing I had. I used Italian pesto pasta and it all turned out great.

Very good. Sorry but I changed it up based on personal preferences. I halved the recipe. Used 1/3 lb Genoa salami, 2 oz mozzarella, 1/4 C chopped red onion, 1 whole red bell pepper, no tomatoes & kept the seasonings & such the same. We eat this all the time. Thanks.

Love it :-)

I just made this last night and it was very tasty!!!! I didn't use salami just the peperoni and as another rater stated they used mozzarella instead of the cheese that is requested. It came out great! I can't wait to make this again for my family.

I loved this pasta salad, stuck to the recipe apart from the cheese, I used Mozzarella and Feta. It was even better the next day and I had some which I heated in the microwave. This one is a keeper.

Everyone at my party definitely loved this dish. I used mozzarella instead of asiago. I mixed all the ingredients together the night before then added the dressing the next day. the meat does stick together so definitely get thicker slices to make it easier.

I omitted the salami and asiago cheese since I did not have it. Used mozzarella instead. Great dressing, did cut back on the oil.

Absloutely wonderful! Made for July 4th, added seasoned feta cheese also...was devoured at party, everyone wanted the recipe! Thanks for sharing! Will be a staple here!

I've probably made this now at least 10x!! it's a HUGE hit (in fact, friends request me to bring it to parties). so figured it should comment! i've leared a few hints from making it so many times..i've now "perfected it". 1)***THIS IS BEST MADE THE NIGHT BEFORE!!***this truly is the secret! the flavors need time to develop and incorporate! 2) i use 1lb. multi-colored rotini. 3) i use 1 box cherry tomatoes halfed. 4) 1/2c. oil was too much for me!! - i cut down to 1/4 C - and like 3Tbl of zesty italian dressing. 5) i add a handfull of chopped banana peppers. 6) i add 3 green onions finely sliced. 7) POUR 1/2 the dressing on the night before - and allow to "marinate" overnight in fridge. then add the remaining dressing right before serving!

I had to use a 3-cheese blend instead of only asiago. More expensive than my usual pasta salad recipe, but tasty. Don't skip the red pepper.

This recipe was just ok - but to be fair I did make some changes that may have altered the taste. I did not use Asiago, as I didn't have it on hand. I asked for genoa salami at the deli, but they gave me hard and it was just too greasy and I didn't care for the taste (much prefer genoa).

I made this for a birthday party. HUGE hit. I changed it just a little bit. I added sun-dried tomatoes, and instead of using oregano and parsley, I just used italian seasoning, and I used hard salami instead of genoa, and I omitted the olives-personal choice. Everything else was the same and it was wonderful. I took this to my office the next day-because it does make a lot-and I had left overs for a day. It was good every time I ate it. Not oily, not dry. Just right! I think I might add some peppers this time for July 4th and see how that goes. Great choice when feeding a large group.

Way too much oregano, but other than that, just alright.

This is one of the best pastas salads I have ever made. It is even better the next day.