This recipe is very good. The longer it marinates the better. I added mozzarella cheese and diced peppercinis. I will use this over and over.
This was so good! I have to be honest though. I was looking for a pasta salad when I had come across this recipe so I added pasta to it and I also added some pepperocini juice from the jar of pepperocini's. It was so delicious. We loved it. I know that this recipe would also be just as delicious if I made it without the pasta which I am going to do as well. Thank you for posting a wonderful recipe. I am going to be making this one often.
So easy and so good! Great way to up your intake of veggies!
I've been making this for a couple of years and it always get's rave reviews. Here are my changes: add 1# box Rotini Noodles (cook andante and put in ice water immediately to stop cooking). Drain noodles and roll a paper towel around in them to absorb excess moisture. Noodles will get softer as they absorb dressing. Don't over cook or they will get mushy. I use about 1/2 lb of hard salami. Substitute 1 can diced tomatoes for fresh (just my preference). 1 bottle of Ken's Light Northern Italian Dressing. Instead of pimento stuffed olives I use Mezzetta Napa Valley Bistro gourmet olives Italian Antipasto and add about 1/4 cup of the juice from them to the salad. 1/2 tsp basil, 1/2 tsp oregano. I think that's everything. (:
A beautiful addition to any buffet table. And delicious as well!
I just made this for a pot lock BBQ and it was a definite hit. Afterward, a man who had been lurking by the empty bowl asked my husband if he knew who made it and could he have the recipe! Thanks very much, Yooper, for this keeper.
Excellent recipe to empty out refrigerator. Replaced broccoli with asparagus, basil & oregeno with Italitan herb seasoning, Italian salad dressing with Ken's balsamic & basil salad dressing. Deleted meat products. Added 1/2 cup sliced fresh mushrooms, 1/2 cup greek black olives and 1/2 cup marinated artichoke hearts.