Recipe by Irlandes
"This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light side dish for a picnic or dinner."
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1 (16 ounce) package
fusilli (spiral) pasta
cherry tomatoes, halved
provolone cheese, cubed
sliced pepperoni, cut in half
green bell pepper, cut into 1 inch pieces
1 (10 ounce) can
black olives, drained
1 (4 ounce) jar
1 (8 ounce) bottle
Italian salad dressing
I make this all the time & we LOVE it (especially my father-in-law)! I use tri color rotini, grape tomatoes, pepperonchinis instead of the green peppers, and some chunked red onion. I also use a whole 16 oz. bottle Wishbone "Robust Italian Dressing". I learned that if you "dry" (like pat them with a clean dish or paper towels to get the water off) the noodles, the dressing will really stick a lot better. Pour 1/2 the dressing on right away, refridgerate, and pour the other 1/2 on before serving prevents it from drying out (the noodle will soak up the dressing). Delicious, it goes great with Italian beef. Thanks Desiree!
This had promise, but there was not nearly enough dressing. Came out kind of flavorless. If I made it again, I would use a full 16 oz of dressing.
For as easy and versatile as this one is, it deserves 5 stars! I made this for a bridal shower and it went over as a huge hit! I did omit the olives and used a little less tomatoes BUT I then added some chopped zucchini. Also, I sprinkled in just a little parmesan cheese and added a little white sugar...believe it or not, the touch of white sugar takes the edge off the Italian dressing without making it sweet. I had people who came up to me at the shower and told me that they don't normally like these types of salads but LOVED the way this was made. They couldn't believe that the secret ingrediant was the dash or two of sugar! A great summer pasta salad! Thanks Desiree!
This is a great pasta salad because it has things that just about everyone likes. I added zucchini, a red bell pepper, and some fresh mozarella, and i only used a small can of sliced black olives. I put about 8 oz of Italian dressing on the night before [Newman's family-style italian, our favorite] then another 8oz right before serving. Great recipe!
I am so picky when it comes to pasta salad! This is Awesome!! I followed the advice of MC_MA_OF_3 and dried the pasta on a clean dish towel. I also substituted the green peppers for pepperonchinis. I added red onion and sprinkled with parmesean cheese! Yummy!! My husband absolutely loves it. He ate 2 huge bowls last night and took another huge bowl to work with him today. Thanks so much Desiree for sharing your AWESOME Pasta Salad!
this was a big hit with everyone. Based on previous recommendations I used robust italian dressing. I skipped the salami, but added about 1/2 cup of grated Parmesan and a half a red onion (finely diced) which I think added some depth of flavor.
Wow! Everyone loved this. Followed other reviewers suggestions...added zucchini. Omitted olives and pimentos. Used small vine ripened tomatoes cut in half. Wishbone Robust was discontinued so just used my personal favorite locally made Italian dressing. Also...when it says 16 servings it means 16 servings. This recipe made a huge bowl, and it is also very pretty.
This a favorite summertime recipe that I love to take to picnics! I omit the pimentos, and I add black olives, pepperoncini peppers, and a combination of fresh mozzarella and provolone cheeses. I use Ken's Steak House light Northern Italian dressing, it's wonderful in this!
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Pasta Salad
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 160
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