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Very tasty, the dressing is great! Plenty oil, though, and I left the canola oil out alltogether, and never missed it with all that lovely olive oil still in there. Also, we thought the olives where bit overpowering, and I will reduce them to 1-11/2 cup next time.
As usual when making a salad with a dressing I only add "some" of the dressing and stir, I then add "some" more dressing until I get just the amount I desire. Have never had to much dressing on a salad when made in this manner. This salad gave my hubby a very happy mouth. He did request sliced pepperoni in addition to the salami. I was happy to oblige as it only made the salad better.
I adapted this recipe to suit ingredients that I had on hand. I used plain dry rotini pasta, omitted the red pepper, added extra garlic, red onion, grape tomatoes, and broccoli, and subbed pepperoni for the salami. It was a beautiful and flavorful pasta salad. I am sure that everyone will love it. Thanks for posting.
It's been one of those days when I've cooked up a storm and this easy recipe was on the list. In my opinion, I can't imagine why anyone would say this recipe was lacking in flavor; just look at the ingredient list. It's impossible. I used fresh, high quality ingredients and this salad was fantastic. I did add a bit of dried (on the stem) oregano and 1/3 c. of sweet soprasetta. I don't think they changed the recipe by much, only tweaked it to my particular taste. If you are one of the many people who tends to boil a package of dry pasta and dump in a bottle of Italian salad dressing and some chopped veggies, treat yourself and your guests to a proper pasta salad.
This sounded so much like a pasta salad my grandmother used to make so I was happy to make it. It was just drenched in oil!I used tri color pasta. Could a whole cup of oil be right? I'm sorry I wanted to love this but it was just too oily. It lacked flavor too. No one wanted to eat this and it remained untouched. Sorry.