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I changed this up to use what I had on hand and made it vegetarian to use as a side dish with grilled fish. I made half the recipe using pasta shells, chopped peppers, red onion, broccoli florets and, tomatoes. I also substituted cider vinegar, cut the sugar back to two tablespoons and used a tablespoon of italian seasning. My family loved it. Thanks.

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Sandyg61 August 08, 2010

Very nice salad. I only had a 12-ounce package of rotini so I scaled back the amounts of the other ingredients accordingly. The dressing is sweeter than other pasta salads I've had, but I rather liked it and it seemed that my guests did too! Thanks!

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Maven in the Making August 04, 2010

Thanks for a great pasta salad recipe! I didn't have provolone or black olives on hand, so I used a little bit of cheddar and some parmesan and omitted the olives. I also added a little bit of crushed red pepper. The dressing for this is great!

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vdub322 July 24, 2010

The name of this salad is very appropriate- this pasta salad is perfect! I would not deter from the original recipe at all, the flavor combination is just right. I didn't have provolone cheese so I just left it without cheese and it is still amazing! Thanks, Mrs. Jaye!

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CookTara July 02, 2010

Wow, wow, wow. Gorgeous flavors. I put in different veggies: roasted red peppers, peas, and carrots. The dressing was so good! I only used 1/2 cup olive oil and reduced the sugar to 2 tablespoons. Absolutely delicious. I'll use this again-- I have been trying to find a nice flavorful pasta salad dressing and this is it.

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A Messy Cook June 02, 2010

This is just the best recipe ever! The dressing is incredible. Now I've come up with some extra/different ingredients to add to the salad and maybe you all would like to try it to. I add everything it says on the recipe and then... a jar of green olives a can (rinsed) medium black olives a jar of artichoke hearts (if marinated then I throw in the marinade with it) Genoa salami instead of pepperoni and have the deli cut it thick so you can cube it at home. Leave out the cheese cuz it can get soggy. Every color pepper, orange, red, yellow ...but leave out the green...husband doesn't like green pepper. jar of baby corn, rinsed. And ta-da!

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novicecook #2 May 01, 2010

This was great. I followed the recipe as stated with a couple of exceptions....substituted fresh mozzarella for the provolone, red pepper for the green, left out the pepperoni and tossed in fresh broccoli. The dressing is what makes this dish and I did not find it sweet at all. I made this for a tailgate for my daughter's lacrosse game. I received so many compliments. Thanks for such a terrific recipe.

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Mrs. DJ April 16, 2010

Very good! I will be making this again and again! Thank you Mrs. Jaye.

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MerelyMarie April 05, 2010

Wonderful recipe!! It truly was the hit of our easter dinner. I substituted cubed sharp cheddar and eliminated the pepperoni. Thought it was still perfect. Also for those who know of Penzey's Spices, I swapped out the tablespoon of oregano for Penzey's 'pasta sprinkle' spice mix. REALLY great!!

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jhathaway April 05, 2010
Perfect Pasta Salad: