Reviewed: May 28, 2012

I made the recipe with a few adjustments (provolone only and 1 T of oregano). The balsamic vinegar had too much of a strong taste for me on the first day. The flavor improved greatly as the days went on. If you don't have the time to let the pasta salad rest for a day and don't particularly want an overwhelming balsamic vinegar flavor then please use your favorite Italian dressing instead.

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Reviewer:

cassandra

Cooking Level: Intermediate

Reviewed: May 28, 2012

i have been makn ur salad for two years now ...EVERYONE says excellent! i use provalone n let the good season mix sit on salad overnite....next day the dressing....AWESOME PASTA SALAD.

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Reviewer:

ansky714

Cooking Level: Intermediate

Living In: Staten Island, New York, USA

Reviewed: May 27, 2012

I found this to be just so-so, nothing to brag about. The asiago cheese is too dry and provolone might have been better. The recipe also makes a huge amount so you might want to cut down a bit.

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Reviewer:

YankeeCat

Cooking Level: Expert

Reviewed: May 19, 2012

I have been making this recipe for a couple of years now, it is a huge hit at the family gatherings and the most requested dish to bring. One of the changes that I have made is I use Pepper Jack cheese, I also have been using Italian salad dressing, but am eager to try the evoo and balsamic vinegar, has to be healthier than commercial dressing... I am thinking maybe throw in some Pine nuts next time.

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Reviewer:

Jo Anne

Reviewed: May 14, 2012

Awesome recipe! I made this for mother's day and everyone wanted the recipe! I didn't change anything... thanks for posting!

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Reviewer:

kate

Cooking Level: Intermediate

Reviewed: May 9, 2012

My first time making antipasto and it turned out great! My husband doesn't like raw bell peppers so he was hesitant to try this but when he did he said it was a win! Very flavorful & hearty! This makes a ton of salad! Will be making again!

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Reviewer:

Mina

Cooking Level: Expert

Living In: Decatur, Georgia, USA

Reviewed: May 8, 2012

awesome!!!!!

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Reviewer:

Ronnie L

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

Reviewed: May 2, 2012

Such a great combination of ingredients. I used Kalamata olives instead of black olives, and less peppers to suit my tastes. Left the party w/an empty clean bowl

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Reviewer:

chibiharuka

Reviewed: May 1, 2012

Perfect! Just what I was looking for, thank you! You can sub other white cheeses in this also, like muenster, swiss, provolone etc.. and it's great. :)

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Reviewer:

MrsJ2b

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

This was amazing! The only thing I changed was I added sun dried tomatoes that were in oil. That really brought another tasty dimension to this salad. I ate on this for days!

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