Reviewed: Jun. 20, 2005

I made this for my step-daughters grad party and total strangers asked me for the recipe. I have to admit I didnt taste any at the party, but the next day I ate some leftovers and it was fantastic. I made a few alterations; rotini instead of sea shell, yellow or red pepper in place of green, 3oz. can of olives, 3 green onions, and instead of the dressing provided in the recipe- I used Newman's Own Light Balsamic Vinegrette. It was a huge hit. The key was to mix everything together but the balsamic dressing and let it sit for a while. In my case, 24 hours before I poured the Newman's Own on it. Really yummy! One reviewer suggested Pepperchini's, which I think would be a great addition. I didnt think this cost much to make, and I dont understand why people think there is so much chopping. That is a part of cooking! This is an excellent recipe and one woman at our party said it was going to be her pasta salad recipe from now on. Excellent! (Edited 5/9/2010)

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338 users found this review helpful

Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Aug. 22, 2005

EXCELLENT!! I would suggest not substituting the asiago cheese, it has such a distinct flavor and it adds so much to the flavor of the salad. I did use a three cheese vinigrette that contained the olive oil, balsamic vinegar, seasonings, and parmesan cheese. It made it so much easier, and saves the cost of having to buy individual ingredients that you may not already have on hand. I did add additional salt and pepper, and a shake of red pepper for zest. TIP: If you gently squeeze the tomatoe after slicing off top before chopping, it will remove the excess juice and seeds so that the salad doesn't get watered down as it sits. This is one of the best pasta salads that I have ever made. I am so happy to be adding it to my collection. Thanks so much for sharing.

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179 users found this review helpful

Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Jun. 15, 2003

Really good. There was not a bite left after the cookout. I used fussili pasta, I used halved grape tomatoes. I added chopped artichokes, I omitted the pepperoni and doubled the salami, I used a combination of brine cured olives, I added finely sliced red onion, I roasted the red peppers, omitted the oregano and used fresh parsley. Per the suggestion of a couple other reviewers, I used a little less oil, but I think I will use all of it next time. I liked the asiago cheese, but I think next time I will try real mozzarella instead. I will certainly make this again.

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143 users found this review helpful

Reviewer:

TARAPORTEE

Reviewed: Jun. 23, 2003

This was a wonderful dish and easy to prepare. I followed the recommendations of other reviewers and made both the salad & dressing the night before. I mixed them together two hours prior to serving. I also scaled the recipe down to six servings. For four people (two of them big men) it was still way too much. The antipasto does hold up well for left overs. This dish is perfect to bring to parties & picnics, but be prepared to drop some cash. The ingredients are not cheap, but the compliments from your guests/friends make it well worth it.

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128 users found this review helpful

Reviewer:

IRENE75

Reviewed: Oct. 20, 2003

Great recipe, however the flavor can get lost easily. If you add all of the ingredients except the balsamic before refridgerating, the flavor of the Italian dressing comes out a lot better. Then just add the balsamic just before serving.

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127 users found this review helpful

Reviewer:

EKENNEY

Reviewed: Dec. 29, 2002

Hey yo, if you don't like pasta salads, then you'll love this one!! If you love pasta salads, then you'll lose your mind behind this one!!!! This one was so flavorful. If you like bland foods, then don't try this one at all. The Asiago cheese added a different, but very pleasing taste to it. It definitely tastes better the second day. Allow dressing to be absorbed overnight. I also added two italian dressing packets. Next time I make it, I'll add some more meat to it......but that's strictly my preference cause I love meat. Definitely will make again.

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92 users found this review helpful

Reviewer:

Bayou Gator

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Tallahassee, Florida, USA

Reviewed: Mar. 4, 2003

This is a great recipe. I sometimes add artichokes and/or garbanzo beans. Substituting shredded mozzarella for the asiago is also quick and delicious. I also like to use grape tomatoes or cherry tomatoes instead of regular tomatoes.It is a meal all by itself, especially on warm summer nights.

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68 users found this review helpful

Reviewer:

joanna

Reviewed: Jul. 31, 2003

This is my family's favorite pasta salad! The dressing is so easy and tastes so good! I usually omit the green pepper and replace with green onions, use 4 diced Roma tomatoes or substitute grape tomatoes, and even more sliced black olives. If you can't find Asiago, diced Provolone also works wonderfully! Also, I tend to cut back just a bit on the oregano- 1 1/2 tablespoons is more to my taste. Definitely a keeper! Thanks Dayna!

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59 users found this review helpful

Reviewer:

SEANBEAN

Cooking Level: Expert

Living In: West Saint Paul, Minnesota, USA

Reviewed: Sep. 25, 2002

Absolutely easy and delicious. It makes a ton so is handy for an anytime snack over a long weekend. :) Taking suggestions from other reviewers.. i changed the following: 1. Used less olive oil. 2. Used Kraft Italian dressing. 3. Roasted some red peppers, de-skinned, julienned and added those. 4. Added cherry tomatoes. 5. Added feta cheese instead of asiago. 6. Added red onions and some garlic cloves (whole). Definitely will make again! Thanks!

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56 users found this review helpful