"This is my take on several different pasta salads I have tried. It's my daughter's favorite and I have taken it to several picnics and BBQs and it's always a bit hit. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again." — HONEYBEAR24
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1 (16 ounce) package
tri-color rotini pasta
red onion, diced
diced roasted red peppers
cubed mozzarella cheese
1 (6 ounce) jar
marinated artichoke hearts, drained and chopped
sliced stuffed green olives
1 (4 ounce) can
sliced black olives
sliced pepperoncini peppers
garlic powder, or to taste
seasoned salt, or to taste
ground black pepper to taste
Italian-style salad dressing (such as Newman's Own®)
mayonnaise (such as Best Foods®)
shredded Parmesan cheese
Um, YUM!!! I did not have salami, I used turkey pepperoni instead (I know, I know.....pepperoni is NOT salami but hey, you go with what you have on hand, right?). I also doubled the italian seasoning, doubled the amount of mayonnaise/italian dressing and the mayonnaise I used was reduced fat. This salad was off the HOOK. I think the only thing we were missing in this salad was chopped fresh roma tomatoes but really, even then we were too busy stuffing our faces with it to care. To say we loved it--HUGE understatement.
We LOVED this! I did need to use more Italian dressing than called for, a little less Italian seasoning (personal preference) and used tri-colored wheels instead of rotini (per my little guy), but those were my only changes. All of the ingredients went together very well, and I liked the addition of the mayo in this. I will be making this again and again! Thanks for sharing. :)
So good!!! Used rotini pasta instead. Made 4 times in just last few weeks!!! No onion after the first batch. Great side dish ..everyone loves it!
I have made a similar pasta salad for years but never added the peppers and artichoke hearts. It was very good. Did add 4T of McCormick Salad Supreme and a little bit of French dressing. But it is 5 star as written!
We LOVED this recipe! I only changed a few things. Greek dressing instead of Italian and Kalamata Olives instead of black. So good! I prefer it warm, but cold is good too!
This recipe is awesome! I made it for a family gathering, and it was a hit! Everyone complimented me on the pasta salad. I am actually planning on making it again tonight so my husband and I can have it for our lunches. It was a little time consuming but totally worth it! I also used Greek dressing, as someone else suggested. I also used grated romano instead of shredded parmesan (accidentally did this; didn't notice it said shredded). I did not measure it; I just put in what felt right. I also added some pepperoni. You will need more dressing. I made it as directed then made another batch of the dressing on the side and added it right before serving it. DELICIOUS!!!
Very good pasta salad. I used pepperoni instead of salami and left out the green olives (family preference), but everything was very tasty. I might omit the pepperoni/salami and add chicken next time and serve as a main dish instead of a side.
This was a HOME RUN with my family! I doubled this recipe & mixed everything without meat, then split off 1/3 for the vegetarians in the family; then added the meat to the rest. I used Good Seasons Italian Dressing mix and did not double it. Also I used 1/2 pepperoni & 1/2 salami and I used garlic jalapeno stuffed green olives I bought at Costco and it gave this recipe a nice kick. Substituted shredded Mozzarella cheese for cubed and Wacky Mac for rotelle. This did not last long at our house so I was glad I doubled recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Salad a la Honeybear
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 154
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