13 Reviews

This pasta salad is FABULOUS!!! I used one box the new Barilla pasta(corkscrew) that has a ton of protein and the omega 3's in it. I also used Genoa Salami instead of pepperoni. I added some red and green bell pepper, and used about two tablespoons each of fresh minced oregano and basil. The dressing was the perfect amount for one box of the pasta I used. With the herbs and a couple dashes of crushed red pepper it had the perfect punch. I LOVED IT!!! It was exactly what I was looking for!!! THANK YOU!!!

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Jamie Renee June 09, 2005

Easy, attractive, delicious ! It's a new favorite at our house ! Thanks HeatherFeather. :-)

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Atlante July 16, 2003

I made this for 4th of July weekend and it was a real hit. The pepperoni really makes it, but it's also delicious without for the vegetarians. It disappeared very quickly! HeatherFeather is right, seasonings must be adjusted to taste. We liked ours a little spicier, so added more seasoning, but it's great in any case.

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Merrie Wold July 06, 2003

I agree that this a great for the summer. I use mozzarella for the cheese and bottled creamy Italian dressing. I have served the fixings tossed with 6 cups of salad greens instead of pasta and quite enjoy it that way.

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ctrmom February 13, 2014

This stole the show at my 4th of July party last night! When I got done making this, the bowl was ENORMOUS. My guests had double and triple helpings, and even went back into the fridge to finish the last of it after the fireworks were over. No leftovers for me. ;( I used all provolone, I quartered roma's, used genoa salami in place of pepperoni and omitted the broccoli because it seemed out of place. After tasting it, I'd stick with omitting the broccoli again. I used olive oil and tripled the garlic. Sheer perfection. Definitely high quality and taste. The marinated artichokes really sent this one over the top!

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RedVinoGirl July 05, 2010

This salad is so versatile and fantastic. I did not add any meat because I wanted it to be reasonably low-fat and I forgot to buy the artichoke hearts. I wanted to use provolone but couldn't find it unsliced so I used mozzarella for the cheese. Yummy! This will be my official pasta salad from now on. Thanks for sharing the recipe.

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Lunchmeat April 12, 2010

Wow! This was a great hit! I thought, with all these ingredients, the tastes would jump out at you, but everything melded together beautifully. And talk about holding? Four days in the fridge and still fresh tasting. Will have this again, and soon! Thnx for posting your recipe, HF.

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Darkhunter December 30, 2009

This was an absolutely delicious salad. So colorful and really didn't take too long to put together. I made it the night before for my lunch the next day. Of course I had to downsize this for 2 to 4 people. Which wasn't really too hard to do. I used all the same ingredients. I used a mix of Monterey and Cheddar and I don't like canned olives so I used Kalamata olives. The dressing was delicious. I found in the morning I had to add just a bit more dressing to the mix because it had been a bit absorbed. This made for a very fantastic lunch with plenty left over still. Thanks again Heather Feather for this wonderful recipe. Definitely one I will make again.

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FrenchBunny August 25, 2009

This was so good! I made it for a Mardi Gras party a few months ago - and people were scraping the bowl! Thanks for a great recipe. I will definitely be using it again.

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WandaNob May 13, 2009

Beautiful, tasty and it does indeed feed a CROWD! This is a keeper for parties at my house! Thank you!

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kc in la March 03, 2009
Ny Style Antipasto Salad