This recipe makes a lot of pasta salad, but I have to say that the leftovers are even tastier! I didn't have all the ingredients, but the recipe is very flexible, and I found it to be a great guide as I didn't want to make a special trip to the store. I used rigatoni pasta, canned black olives, pepperoni cubed, parrano cheese cubed, fresh tomato, green onion (for color), and jarred roasted red peppers. I think the dried herbs in the recipe really added a lot of flavor. Also, I used a bottled balsamic vinegrette. I assembled the salad with half the dressing the day before I was planning to serve it in order to let the flavors meld. Then, right before serving, I added the rest of the dressing to moisten the pasta. It got good reviews, and the leftovers were great to bring for lunch. I didn't find the salad to be too dry, even after storing a couple days.
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This recipe makes a lot of pasta salad, but I have to say that the leftovers are even tastier!...