This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

Awesome Pasta Salad

(16 ounce) package fusilli (spiral) pasta

cherry tomatoes, halved

cheese,

salami,

pepperoni,

green bell pepper, cut into 1 inch pieces

(10 ounce) can black olives, drained

(4 ounce) jar pimentos, drained

(8 ounce) bottle Italian salad dressing

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.


In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.


I make this all the time &amp; we LOVE it (especially my father-in-law)!  I use tri color rotini, grape tomatoes, pepperonchinis instead of the green peppers, and some chunked red onion.  I also use a whole 16 oz. bottle Wishbone "Robust Italian Dressing".  I learned that if you "dry" (like pat them with a clean dish or paper towels to get the water off) the noodles, the dressing will really stick a lot better.  Pour 1/2 the dressing on right away, refridgerate, and pour the other 1/2 on before serving prevents it from drying out (the noodle will soak up the dressing).  Delicious, it goes great with Italian beef.  Thanks Desiree!

For as easy and versatile as this one is, it deserves 5 stars! I made this for a bridal shower and it went over as a huge hit! I did omit the olives and used a little less tomatoes BUT I then added some chopped zucchini.  Also, I sprinkled in just a little parmesan cheese and added a little white sugar...believe it or not, the touch of white sugar takes the edge off the Italian dressing without making it sweet.  I had people who came up to me at the shower and told me that they don't normally like these types of salads but LOVED the way this was made. They couldn't believe that the secret ingrediant was the dash or two of sugar! A great summer pasta salad! Thanks Desiree!

This is a great pasta salad because it has things that just about everyone likes.  I added zucchini, a red bell pepper, and some fresh mozarella, and i only used a small can of sliced black olives.  I put about 8 oz of Italian dressing on the night before [Newman's family-style italian, our favorite] then another 8oz right before serving.  Great recipe!

I am so picky when it comes to pasta salad!  This is Awesome!!  I followed the advice of MC_MA_OF_3 and dried the pasta on a clean dish towel.  I also substituted the green peppers for pepperonchinis.  I added red onion and sprinkled with parmesean cheese!  Yummy!!  My husband absolutely loves it.  He ate 2 huge bowls last night and took another huge bowl to work with him today.  Thanks so much Desiree for sharing your AWESOME Pasta Salad!


this was a big hit with everyone.  Based on previous recommendations I used robust italian dressing. I skipped the salami, but added about 1/2 cup of grated Parmesan and a half a red onion (finely diced) which I think added some depth of flavor.

Wow!  Everyone loved this.  Followed other reviewers suggestions...added zucchini.  Omitted olives and pimentos.  Used small vine ripened tomatoes cut in half.  Wishbone Robust was discontinued so just used my personal favorite locally made Italian dressing.  Also...when it says 16 servings it means 16 servings.  This recipe made a huge bowl, and it is also very pretty.

This a favorite summertime recipe that I love to take to picnics!  I omit the pimentos, and I add black olives, pepperoncini peppers, and a combination of fresh mozzarella and provolone cheeses.  I use Ken's Steak House light Northern Italian dressing, it's wonderful in this!

This Pasta Salad recipe is so very easy to adapt to personal taste and a great recipe to start with. I never measure amounts when making this salad yet it comes out great every time. To me, the pasta is not the star of a pasta salad but a supporting player to all the rest of the  ingredients. I know many people like to use the tri-color pasta but not me. When it cooks the colors wash out and the pale pasta colors really distract from the beauty of the colorful vegetables and other ingredients. I use quite a few regular tomatoes cut in half (seeds removed) and then cut in little wedges. I use quite a bit of quartered and sliced English (seedless) cucumber (patted dry on paper towel). I do use green pepper in small one inch slices. Definitely add some finely chopped red onion for flavor and a lovely color addition. I don't add olives because I don't like them. I don't add pimento. You can change up the cheese. Last time I used a "Cheddar-Jack" cheese and it was great. I do use the salami and I use turkey pepperoni (so much better and less greasy than regular). My one and only "MUST" when making this salad is NOT to use a bottled Italian dressing. The national brand that you make yourself is 10 thousand times superior to the bottled stuff. Try it next time and I think you'll agree. Whether you make Irlandes recipe as written, or change it up to suit your own taste, you'll end up with a wonderful salad sure to please your guests. Thank ou so much Irlandes for sharing your recipe.

Hormel makes a bag of mini pepperoni's that are so cute and perfect for this salad.

Here is a great tip to kick up the dressing for any awesome pasta salad: for every 3/4 cup Italian dressing (I like Zesty Italian) add 1 tsp sugar, 1 tsp white wine vinegar, and 1/4 tsp onion salt.

Great salad.  Did leave out the pimentos and added some chopped red onion. Used about twice as much dressing, having poured some the night before and then again before serving.  Excellent!

This recipe seems delicious, although I have made a few of these salads before, I'm almost wondering if it is going to be too oily from the dressing? Usually what I do for these, I take 2 bottles of the italian dressing(usually house Italian or Robust) and before I shake them up, I open the cap(holding them so that the bottom of the bottle is down, the cap should be aimed at the ceiling) and squeeze out all of the oil that has seperated to the top(dont squeeze too fast or you'll have a big mess). Once the oil is completely out of the bottles I use whats left in the bottle as my marinade for the noodles! Just doing this adds a great deal of flavor to the dish!

I served this at a large family gathering, and got rave reviews!  I added broccoli, and subsituted most of provolone with mozzarella and cheddar cheese just because of personal preference.

Here's a fresh review for everyone, I made this salad exactly as it was written and it was awesome, I'll be making it again for a party this Saturday.  TY Irlandes for this wonderful recipe

This is the pasta salad that I have been making for nearly twenty years. The only difference in this recipe and mine is that my recipe calls for finely diced red onion, and  1 drained jar of pimento-stuffed green olives, along with the sliced black olives (no pimentos necessary if you use the stuffed green olives). I use Good Season's Zesty Italian dressing that I make myself and jazz up with two pressed cloves of garlic. This salad is a meal in itself and my family and friends frequently ask me to make it. I hope you try it too!

Awesome recipe!  I made it for my family (I used tri-colored pasta instead of fusili) and they loved it.  I'll definitely be making this again soon.

This had promise, but there was not nearly enough dressing.  Came out kind of flavorless.  If I made it again, I would use a full 16 oz of dressing.

I've got no complaints!  It's the same pasta salad style I've been making for years and so have my Italian Aunts and cousins from Boston.  
Seeing this made me want to make it again.  The only thing different is that I had to use slices of Provolone and salami, no pimento, and I used Wishbones new MEDITERRANEAN ITALIAN.  I also added a pinch of sugar.  It's just enough but not too much.  Sometimes I do a mix of yellow and green peppers but this time it was just green.
This time I also had to use the very small garden tomatoes, deseeding some of them though, and cutting into small chunks.
Might toss in some fresh basil next time. THANKS FOR SHARING this simple yet SO YUMMY and fast meal made for lunch on the go!

Good and very easy.  Bf made it this morning to use up some meat and pasta we had.  I'd go ahead and add italian dressing several times:  first when you make it, then later as you serve it, just bc pasta will absorb the dressing.  It's a nice, very simple pasta salad that tastes very good.  thanks for the recipe!

Wonderful!  But I make mine with cauliflower, broccoli, cucumber, cherry or grape tomoatoes, black olives, pepperoni and sometimes green onion.  Yum.

This pasta salad was a big hit at the 4th of July barbecue yesterday. I changed the cheese to 1/4 pound pepper jack cheese cubed and 1/4 pound mozzarella cheese cubed.

It's edible but there is way too much meat and not enough vegetables. Would not make it again.

I tried this recipe this past weekend for a baby "sprinkle."  I used the exact amounts listed for about 15 people and there wasn't a bite left.  Everyone loved it!  I omitted the pimentos &amp; olives, and added 1/2lb of fresh mozzarella cheese, cubed.  I threw in just enough dressing so the pasta didn't stick beforehand and added the rest about 1/2hr prior to serving.  I used one 16oz bottle of Newman's Own Family Recipe Italian Dressing (pkg says made with Extra Virgin Olive Oil).  Huge hit!  I never write reviews but I felt obligated to this time!

Made this salad for years! Sooo easy! I go to the deli and ask for one 1" thick slice each of genoa salami, pepperoni, and provolone or 2 slices depending on how many people. I prefer to let this marniade overnight but when I followed this recipe, I needed it ASAP! Just as good!

Maybe this should be named Pizza Pasta! Tastes like a pepperoni pizza in a bowl. Use more dressing. Personally, I'd halve the meat and add some veggies to lighten the pepperoni/salami taste, but if you're a big meat lover you'll love this recipe.

I used all sliced turkey pepperoni, as that was all I had on hand, red bell pepper (we don't like green bell pepper) and I used Newman's Italian Dressing. Very tasty and came together quickly! Next time, I might increase both the provolone and pepperoni as well as add some chopped red onion. This would make a great summer salad to take to a potluck.

This salad is really good.  I especially liked that both salami and pepperoni are in it, but I might use more pepperoni next time.  I used a red bell pepper instead of green (not a fan of green) and eliminated the pimentos.  I used Newman's Own Family Recipe Italian dressing...the ENTIRE 16 oz. bottle.  I think I would've regretted not using the whole bottle if I hadn't.  Next time, I might grate some fresh parmesan in.  This makes a HUGE bowl of salad..don't make it if you don't have a crowd to feed or you don't want to eat leftovers for a week. :-) Again, this is a really good pasta salad.  Try it!

I made this for my husband's office Christmas party and it was a huge hit! I used Kraft Tuscan House Italian dressing. The only changes I made were to use regular (not tricolor) rotelle pasta, and I replaced the green pepper with broccoli florets. It looked very Christmasy with the broccoli and red tomatoes. I will definitely make this again!

I used colored rotini and a package of zesty Italian dressing. Yummy. Thanks Desiree.

Made it once with zesty italian, and once with robusto italian...robusto wins! not sure i would do provelone cheese again, maybe mozzerella. But, overall, easy and good, I like that combination

This is a great recipe that has endless possibilities for personalizing to your taste.  I omit the pimentos, use mozzarella instead of provolone cheese and add marinated artichoke hearts. I took people's advice and went for a robust dressing.  I used Bernstein's restaurant style Italian and it was perfect!

I'm a little late in reviewing this but I made this in July for 20 people at work. Everyone loved it! It is Dec. and they are still talking about how awesome it was. I'm sure I will be making it again for them. I did use robust italian dressing. Poured half of the dressing over the salad at home and when it was time to eat added the rest of the dressing. And I did use more dressing than the recipe calls for. Very good.

I liked this but it wasn't a big hit with others. I used the tri color rotini and would recommend using more Italian dressing than listed in the recipe.

This is the best pasta salad I've ever had. Made as written, or adjusted to your own preferences, you just can't go wrong with this recipe. I've done it several different ways, adding avocado, sliced black olives, cucumber,red onion, various cheeses (feta is really good), anything and everything works in this pasta salad. So, so good. I think I'll have another bowl! ;)

I made this recipe as a side dish for my daughter's basketball team dinner. They loved it. They ate every bit of it!! I did add sliced pepperocini's to it, as well as some sliced red onion. I  substituted mozzerella cheese for the provolone cheese because I didn't have any. I also left out the pimentos. Great recipe!!!

Great! Kids liked it too. I had enough to put in their lunch boxes the nest am. I did leave out the pimentos. I might leave out the peppers next time.

This was really good for a quick pasta salad.  It took a very short time to throw together.  I did use my favorite Italian dressing though (Newman's Own Family Recipe Italian) and I wouldn't suggest it for this, as it's not a very zesty dressing.  It's my favorite Italian for green salads, but it was too bland for pasta salad.  I'd definitely use something more zesty next time.  Since that's the only ingredient to flavor it, I think the success of this recipe is all in the dressing you use.

I have a recipe very similar to this one, however, I use red peppers instead of green, no pimentos or salami, add green onions and use Zesty Italian dressing.  I save about 1/3 of the dressing to add just before serving.  I then add a little parmesan cheese.  Delicious!

I added 1/2 of the dressing and refrigerated the salad for a gathering tomorrow night. I will add the remaining dressing tomorrow. I can not stop eating it! It's that good! I went to the deli counter and got provolone and salami cut really thick. It makes it so much easier to cut and cube the cheese/meat.

Trust me this is great! I made some exchanges with the pasta.  Use colored pasta wheels and don't  over cook.  In fact, cook " Al Dente" and drain WELL! Otherwise, the dressing will not adhere to the pasta. Next, I used half of the pasta wheels and had replaced the other half with cheese tortelina(cooked "Al Dente"). You will find this in the refrigerated section in your supermarket. Make sure both pastas are drained well and cooled. I like to cool them in ice water for a few minutes...Refrigerate while you prepare the other ingredients... Then I use some red and yellow bell peppers with the green.  Don't add the pimento.  Use remianing ingredients listed in the pasta dish.  I do sprinkle some Kraft shredded three cheese(parmesan,romano&amp;asigo)
cheeses. I had to add more dressing. You can add amount of dressing to you taste.  Also, I 
always use the Robust Itialian Dressing. This has been a winner everytime I had taken it to a potluck.

I make something similar, except I scratch the olives and pimentos...i add broccoli, cauliflower, carrots...zesty italian and sprinkle with salad supreme

this was ok, but nothing really special.  it did taste better the next day after it had sat overnight. I guess the flavors melded.  Overall for pasta salad, I think you can do better with other recipes with less ingredients (less expensive).  I don't think I would bother to make this again.

I was introduced to this type of pasta salad about 20 years ago and have been making ever since.  It's a fantastic summer side or lunchtime meal.  I prefer to make it without any meat or cheese so it's really a light and healthy dish.  I typically add a variety of veggies (celery, carrots, red onion, red bell pepper, small broccoli florets) in addition to those mentioned here.  I learned over the years to stick with crunchy type veggies as they hold up better in the dressing.  I usually cook the pasta while chopping the veggies and then rinse the pasta well in very cold water to stop the cooking and remove the starch.  I put the pasta and veggies in separate bowls to marinate in the frig overnight.  That's REALLY necessary in order for the flavor to be absorbed.  Then before taking somewhere or serving at home I mix the two and add additional dressing.  I use at least a bottle of dressing for each batch.  Preparing as I mention definitely results in a flavorful, crunchy, colorful salad that's hard to resist.  My kids have always loved this dish and are thrilled whenever I make it.  The recipe makes a very large bowl of pasta salad which is good for pot lucks but also is good for large families or even small families with teens who like to gobble up a veggie pasta salad!

In a word........AWESOME!!!  Fantastic summertime meal with a slice of rustic, crusty bread.

Made this to take to class. It was a huge hit.I used one package of Hormel Pepperoni Mini's instead of cutting the pepperoni. I also had the salami &amp; cheese sliced at the deli before cutting it into small chunks. It allowed more cheese per bite. This is the best pasta salad, and I don't like any other pasta salad.

I did not care for this at all. It was bland, and seemed to be missing a key ingredient, but I can't put my finger on what. My guests enjoyed this much more than I did, but I will not make this again.

I make this Pasta Salad when I go on camping trips. It can be made the night before I plan to enjoy it and is a welcome meal after kayaking or other outdoor activities. It would also be good when making long trips if you don't care for fast food.

not bad, but not awesome as described.  Zanne liked it.  Needed more something...not sure what.

This recipe was soooo blaw. I even added 4 oz extra dressing and it was still so boring. Won't make it again.

Totally easy and versatile.  You can add more veggies, different meats or different cheeses, not to mention different pasta shapes for fun.  Delish!

I am eating my second bowl and each of my sons is on their second bowl.  This is really yummy salad.  I made it exactly as written and used a robust Italian dressing.  I was hoping for leftovers for lunch, but it is going fast.  The only reason that I would not make this weekly is because it is pretty expensive.  I also had to use Roma tomatoes, but I know it will be even better with grape or cherry tomatoes.  Thanks for the wonderful summer recipe.

As suggested, use 1/2 Robust dressing and 1/2 regular Italian dressing

I believe most pasta salads are the same with the exception of the dressing.  When I made this I used bottled Italian Salad Dressing (Wishbone).  I was disappointed.  I wouldn't change anything if I make it again except with a homemade dressing.  

This is one I would recommend to anyone wanting a new taste treat. Very Easy to make and taste better after setting in the fridge over night.

We left out the black olives...because of picky eaters, but everyone loved this pasta salad!

This is a great recipe that I make all the time.  In the summer I add some chopped zucchini and cucumber fresh from the garden.  I often change up the pasta as well, adding bow tie, wheels, or shells.  Enjoy!

I always have to chuckle when people ask me for my "recipe" for pasta salad... I always thought it was a fool proof side but maybe not for everyone.  Anyways, I've been making this, or a doctored up version of this since I can remember, and before me- my mom did as well.  Just a few differences.... I can't stand raw peppers so I use jarred roasted red peppers instead.  I do add pepperoni but not salami.  I add both green and black olives, cucumbers (sliced and quartered), broccoli, sliced carrots, celery, grape tomatoes, and my cheese of choice is cubed muenster.  I also make sure to use a zesty Italian dressing but the amount I use is probably different with each batch- eyeball and taste it.  The pasta will suck up the dressing like you wouldn't believe, so if I remember, sometimes I chill the pasta overnight in the fridge after I cook it and it seems to help.  Either way, I almost always have to add a little more dressing on the 2nd day and give it a toss to revive the flavor.  I get asked to make it at almost every picnic, which is flattering but , all that chopping does get tiresome!

This recipe is awesome! you can basically add all kinds of goodie's.
I used garlic summer sausage instead of salami. Better to use a good tangy salami. I used pepper jack cheese instead of provolone. Better to use a sharp stinky feet cheese in this recipe for sure. You need that bite. Did not have pimento's. Added a few chick peas. Still very good. No cherry tomatoes either. This recipe will make a ton of salad.
I made a small test batch first.

I have been making this recipe for a year.  I use mozzarella chunks instead of provolone, light or fat free italian sald dressing, and I add basil and garlic seasoning to it. I omit the black olives and pimentos.  I make it at least once a week for my house, and I have to double the recipe because it goes fast!!!

Made exactly as recipe is written and it was actually awesome! I used tri-color rotini and wishbone robust Italian dressing. Delicious, perfect with grilled chicken and salmon!

Made this today and WOW it's so refreshing! Wonderful! I had the deli cut the meat and cheese extra thick so I would have nice chunks and then I added yellow, orange, and green peppers. My young children even eat it:)

Everyone now asks me to bring this to the gatherings. The kids ask for me to make extra so we can leave some at home!

Love this salad!   I have made many variations including adding a bag of fresh baby spinach to everything right before serving. We like it best with the spinach!

Too salty for our taste.Everyne ate it but the leftovers didn't get eaten.I probably won't make again.The "Italian confetti pasta salad" from this site is more our taste.

This is a great, easy salad to make! If you do not have Italian dressing on hand, you can always substitute it with Ranch dressing! Either way...it's good!

This is awesome pasta salad!! The only small changes I made was using gluten free pasta.  Received lots of compliments when I made this for a party.

This was good but had too much meat in it for my family's taste. I thought my extended italian family would like it but just not enough pasta in relationship to the meat and cheese for our taste.

Delicious pasta salad. I use monterey jack with jalapeno peppers to give it a little kick and only 2 cups of grape tomatoes. A combination of green and red pepper give it a little more color as well as using tri-colored pasta noodles.

This is the best pasta salad. This is a family favorite.

This recipe was awesome!! Made for a large  group of people of all ages. Big Hit!! Got recipe requests and some even took a bit home to eat later. I did use a variation of the recipe however. I uses 1/2 provolone and 1/2 cheddar (1/4 lb. each) to add nice color. I also used green and black olives, and as many reviewers suggested, zucchini. This dish was perfect though, will definitely make again! Thanks Desiree!

Made this tonight and all 8 kids loved it!!!! I told them they could only have a bite and it has to stay over night.  I woke up this morning and it was all gone.  O well got to make it again for me and the husband.

This was a fantastic, easy to prepare salad that everyone loved! I will make this salad again, and again, and again, and again, and again, and again, and again, and again, and again...

I had to bring a pasta salad for a 4th of July bbq and since I don't like the traditional creamy variety I was happy to find this one. I left out the cheese for the lactose intolerant family members and the black olives because some of my family dislike them. Even without those it was a great tasty salad and I got lots of complements on it. It made a TON! I had lots of leftovers and it was even better the next day.

Oye.  Very meh.  Had it a 20 times from deli's and this version is more money &amp; more work.  Sorry, not worth making again.  Very bland &amp; not much flavor.  Just expensive to make.

I used mozzarella cheese, and omitted the green pepper.  It was pretty good.  I do think next time I would add some shredded zucchini as others suggested

Really good.  Pretty easy with a few ajdustments.  My recipe adjustments:Omit olives and pimentos.  Add about 1/2 cup of grated parmesan and a half a red onion (finely diced).

should be renamed "pretty good pasta salad for potluck"  It's your typical potluck pasta salad and it's pretty good.

I make my pasta salad almost identical to this one, except I do not use pimentos, or green pepper.  In place of provolone I use 2 pkgs feta tomato &amp; basil cheese and don't use salami.  Unbelievable.  It gets ate up in a heartbeat and I'm always giving out the recipe.

I have made this recipe several times for different occasions and everyone loves it.  The salad satisfies everyone's needs for protein, vegetables and carbs.

I just made this pasta salad for a BBQ we're going to this evening - it turned out great! I used rainbow pasta and I didn't even include salami as I found some dry pepperoni and cut that into cubes - it's plenty of meat for this dish. Nice and easy!

Awesome is right! What a fantastic salad!!! I made this for our Father's Day cookout with my in-laws / bro-in-laws and everyone RAVED and helped themselves to seconds!!! Since I was feeding mostly men (my MIL and I were the only females in the bunch), I wanted something hearty to serve alongside our grilled sausages and brats. Because I was feeding a small crowd, I halved this. I knew I hit the jackpot when my father-in-law asked that I make this the "go-to" salad for every get-together from now on! My pasta salad hating hubby likened this to an Italian sub and I have to agree. Having said this, I do think my personal changes made this extra tasty. Since I am not a fan of olives, I replaced them with thinly sliced (partially seeded) peperoncini peppers, about 1/2 of a 16 oz. jar's worth. I also added about 1/2 of a finely diced red onion and 1/4 c. of fresh grated Parm cheese. I used Olive Garden's signature Italian dressing (the full 8 oz. called for - half right after I tossed everything together and the other half right before serving) and really enjoyed it in this. All I can say is WOW! Totally worthy of any summer BBQ and 100% man approved. Thanks for sharing, Irlandes! :-)

Good, but definitely way too dry.  I had to add another 8oz bottle of dressing before it was served.

Great recipe for parties or big events. I took this to a Christmas party and it was gobbled up. I did substitute Cheese Fantastico salad dressing for the Italian and it came out great.

I made this salad for my daughter's baby shower (bbq style) back in July and it was a huge hit. This is my new go to "Pasta Salad" recipe. Thanks for sharing the recipe!

Had no salami so substituted chunk tuna. Added onion and pepperoncini feta and Swiss cheese. Mixed with 8oz. of dressing the night before, refrigerate overnight and mix in 8 more oz. of dressing before serving.

This recipe rocks. I add another bottle of dressing right before I serve it, just to give it a more "wet" appearance. Otherwise most of it soaks in and it looks like there isn't anything on it. This is a perfect pasta salad, the addition of the meat and cheese makes it a meal in itself!

Perfect! Not a salami fan, so I left that out. But otherwise this came out awesome!

Deliciousness. I used tri-color rotini, No pimentos, subbed diced up pepperoncini and black olives. Only used a half bottle of Italian Salad dressing. Amazing result, fantastic pasta salad. Will make again and again!

delicious!!  Made this w/ Eddie's organic vegetable corkscrews.  omitted pepperoni.  added fresh mozz balls, green onions, kalamata olives, about 1/3 c of FF onions and used the kens' northern lite dressing w/ a sprinklng of freshly grated parm cheese &amp; fresh parsley.  just can't stop eating!!!  Excellent!  

Very good! Expensive, but it makes an ample amount of food.  I didn't add any pimentos because my grocery store didn't have any :(.  This recipe was begging for Pepperoncini peppers if you are into that sort of thing.

Very easy recipe,  made a bunch to have for us adults lunch or a quick snack for the week. Did not use pepperoni,  used salami in place of,  1/2 the amount of cherry tomatoes was plenty.  Doubled the black olives and used the pimento (great flavor,  I have never used them before) and the real keeper is Girard Champagne salad dressing! GREAT flavor.

i followed other reviewers suggestions - used 16oz of robust italian  - 8oz on pasta after boiling it then refrigerate - add the 2nd half before serving - replaced green pepper with pepperonchinis.  everyone loved it.

This recipe is really good! I changed the recipe a little bit, though. Here's how:
Instead of using pepperoni I used just ham. I also used parmesan ranch dressing and took out the veggies, since my kids are not a big fan of them! I would suggest taking out the veggies if you have kids who don't like them.

Watch how to make a pasta salad filled with lots of good stuff.

awesome pasta salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 16

Author : Irlandes

Ingredients

Instructions

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