I'm not sure if I should rate this recipe or post the one I created from it! This recipe is a great start for the base flavors of a basic pasta salad. Many of the reviews this got had suggestions or negative feedback. A simple solution to this salad is to create the dressing in a separate bowl, tasting frequently and flavoring as you go. Once you've got a good flavor, then add to the pasta and veggies. But add only as much as you like. Just because you have three cups of dressing, doesn't mean you have to add all of it. I added carrots, black olives,and chopped red onions in addition to the veggies in the recipe. For the dressing I used 1/2 c. fat free mayo, 1/2 c. fat free miracle whip, 2 tbs Fat Free Ranch Dressing, 2 Giant Scoops of Sour Cream. It was approx 2 cups of dressing total. To that I added Worcestershire sauce, dill, cracked black pepper, onion salt, and lemon pepper. I just continued to taste the dressing until I liked the flavor. Then I folded it in with the pasta. Mine turned out great.

Reviewed On: Aug. 3, 2009

I have made this two Thanksgivings in a row! People love it and are now expecting it! Depending on my mood, I will change up the crust from time to time or add it to a spring form pan. Great Recipe the way it is!

Reviewed On: Nov. 13, 2007

I would advise to keep searching. This recipe was not good. There was only enough sause to do two layers. The recipe needed to call for more cheese and the worst part was because there was not enough sause, the oven ready noodles came out hard.

Reviewed On: Oct. 30, 2007