Reviewed: Oct. 2, 2011

My kids didn't like the flavors together. I loved it.

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Reviewer:

AUEDEMAIR

Cooking Level: Intermediate

Home Town: Jamestown, Rhode Island, USA

Living In: Sanford, Florida, USA

Reviewed: Jul. 4, 2011

Everyone I've fed it to LOVES it!! :-)

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CHRISANT

Reviewed: Jul. 2, 2011

Good! It was a little on the bland side for our tastes as written - added a few additional seasonings to kick it up a notch. Also added grape tomatoes for a splash of color. As the submitter wrote in their review, the amount of peas is a little much. I made half a recipe and only used about a 1/4 cup of peas, which was plenty for us. Thanks :)

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Reviewer:

CookinBug

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Ithaca, Michigan, USA

Reviewed: Mar. 7, 2011

OK, for those who wrote that the pasta was dry, this is what I did: Use one 16 oz. carton of sour cream, 1 cup mayonnaise, 1 package dry Italian dressing mix, 3 tablespoons bottled Italian dressing and mix. Mix in 16 oz. pasta of your choice and refrigerate at least 4 hours. Was not dry for me even the next day, plus the higher ratio of sour cream to mayonnaise made it less mayonnaisy.

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Reviewer:

lkamsell

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Jul. 30, 2010

To die for...ok..maybe not to die for...but this is really good!! I have made it several times and use different pasta each time. I use a whole bag of petite peas. I don't add onion, due to a 14 year old....I add pepperoni, hard salami, fontina, cheddar, cherry tomatoes, you name it...you can add it...I have made it with and without the fresh parsley. No difference to my family. I like to use the zesty Italian dry mix if I can get it at the store. This is a true keeper!!!

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Reviewer:

JONSMOM96

Cooking Level: Professional

Home Town: Bessemer, Alabama, USA

Reviewed: Jun. 30, 2010

I made this initially for Memorial day bbq and it was AWESOME. Then I made it for a pasta pot luck for some people in my office who were running the "Lawyers Have Heart" race the next day...several people asked for the recipe. Then I made it for a friend's bbq and got rave reviews. Next I'm making it for a housewarming party...Can't get enough of this pasta salad! I didn't change a thing, it's perfect as is.

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Reviewer:

BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

Reviewed: Jun. 3, 2010

Disappointed. Dry and not much flavor

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Reviewer:

HOOVEES

Reviewed: Jun. 2, 2010

We made this for Memorial Day and really enjoyed it. We left out the olives just for our own personal preference and used mini penne for the pasta. This was yummy comfort food and a nice side dish to go with grilled burgers. The dressing was great and very creamy. I'm not a huge fan of celery, but they really added a nice crunch to the salad, and I'm glad we left them in. We'll make this one again.

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Reviewer:

NewBride

Cooking Level: Expert

Reviewed: Jun. 1, 2010

This was a wonderful recipe. I made it Saturday and served it Sunday, I do believe it's best to be chilled overnight. I also added tortellini and some cubed cheese. I ended up doubling the dressing for this-it worked out great with my extra add-ins. We all loved this recipe and agreed it was a wonderful change from just using Italian dressing for a pasta salad. Thanks for sharing this one, it's a keeper!

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Reviewer:

JENMI

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: May 30, 2010

I really enjoyed this recipe. I wasn't able to find Genoa salami, so I used hard salami instead (in the deli meat section). I also had to substitute mini-farfalle (bowtie) pasta for the fusilli, but any pasta will work. This recipe is a keeper!

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