Reviewed: Jun. 30, 2011

but the kids didn't go for it.

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Reviewed: Jun. 25, 2011

This makes a lot and is delicious. I added pepperoncini's and that is the only change I made. I suggest using really high quality ingredients for this one. The little extra money is worth it.

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: Jun. 24, 2011

With all the goodies in this salad, it has to taste great! I think without them, the salad would be lacking in flavor. I was looking for a recipe that would still taste good w/o relying all the meats, cheeses and veg for all the flavor. I thought the packet of dry dressing mix might do the trick, but it fell a little short. I just can't seem to find a recipe that tastes like the one from the grocery store. I'll keep looking.

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

Reviewed: Jun. 23, 2011

This recipe is the best pasta salad I have ever tasted. I used rotini pasta and shredded Asiago, it was just perfect. Its also even better the next day. It takes time and expense to prepare, but it is well worth it.

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TIFFHODGES

Cooking Level: Expert

Home Town: Tifton, Georgia, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jun. 22, 2011

i loved this salad! i however added artichoke hearts from a similar recipe i usually made n it was even better.iwill be enjoyin this again real soon.

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Nicole

Cooking Level: Expert

Living In: Hesperia, California, USA

Reviewed: Jun. 21, 2011

I was curious to know if by adding the dry dressing mix to undressed pasta then letting sit overnight, would it indeed enhance the overall flavor of the finished antipasto salad. Honestly, it was hard to tell as the dish is so flavorful with the cured meats, nutty cheese, ripe olives and other goodies. I might not make this salad again *exactly* as directed, but I will make it again just using the balsamic vinaigrette. Makes a ton, too...a bonus for bbq's or potlucks.

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Nicolette

Reviewed: Jun. 20, 2011

Everyone loved this. I took the advice and made the night before. Mixed everything together except the dressing. Instead of making the dressing I used Newmans Own Light Balsamic. Turned out excellent.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Jun. 18, 2011

Excellent pasta salad! I didn't have any of the meats on hand, but I cubed mozzarella cheese and tossed it in there. After 2 days in the fridge, my sister was still raving about it. Next time I will definitely add the meats! I didn't use all the dressing and ended up using the leftover dressing to marinate chicken breasts and threw them on the grill. They were delicious!

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Hayley

Cooking Level: Beginning

Living In: Birmingham, Alabama, USA

Reviewed: Jun. 17, 2011

Subbed sun-dried tomatoes (not oil packed) for olives, flavored feta (tomato, basil) as the cheese, only 1 pack mini pepperoni for meats, used cherry tomatoes. Cut all veggies in small pieces and added a little roasted broccoli & cauliflower seasoned with rosemary, garlic, onion. Ended up reducing the pasta amount due to small quantity of meat & cheese I had on hand. I wanted the amount of pasta to be about the same as the veggies, meat & cheese. Great color w. red & green. Rave reviews. Probably add green onion next time.

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Reviewer:

LadyLisaS

Reviewed: Jun. 14, 2011

I made this last night as part of a meal and oh my goodness... my picky boyfriend who said he would have never tried that out at a restaurant thought it was delicious. I made no adjustments to the recipe. Found it fine the way it was.

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