Perfect Pasta Salad

I would give this 10 plus stars! It is incredible! All the reviews saying how great it was are correct. I was never a big pasta salad fan but this made me change my mind. I will throw out all my other recipes for pasta salad. Go ahead and make the whole amount -it will be gone. I made it yesterday and there are 3 people in my house-my hubby, me and my son and I gave one small container to my friend and it's all but gone. I saved a small container for my self in back of the fridge-he he. My friend is now making it too. No one can stop eating it.I added in roasted red peppers along with the green peppers, grape tomatoes-(love'em) and used mozzarella instead of provolone. I added about a 1/4 cup of grated Parmesan in there too. I had the Pompeian red wine vinegar, but used Sam's Club extra-virgin olive oil. I used 1 tablespoon dried oregano and 1/2 teaspoon dried basil. I used seasoned salt instead of regular and I grated a garlic clove into the dressing as well. I used the full amount of sugar. The dressing makes this salad perfect! Thanks Mrs. Jaye for the recipe and answering my question!

I use freshly squeezed lemon juice instead of red wine vinegar. Omit the sugar. Chicken instead of the pepperoni. Feta cheese instead of provolone. I add cucumber as well. Any colour peppers I have on hand. More like a greek pasta salad!

It is great! I'm on the Rec Committee here for our HOA. Plus I love food and feeding people at a good party. I googled Best Pasta Salad and came upon this recipe. I read all the tweaks and incorporated most. I made two kinds. One gluten free with brown rice/quinoa fusilli and one with tri-color pasta. I highly recommend undercooking the pasta to absorb the dressing so it doesn't get soggy as one of the tips I'm going to recommend is doing it the day before. In fact, if you chop all the vegetables for the dish, you will need the time. No way could this properly be prepared the day of and taste so great. I also recommend a huge bowl to prep in. Need to stir without ingredients flipping out. I went heavy with red, green, and yellow peppers. Try to keep everything equal size fir bites. Artichokes in water were diced and added. I used mozzarella circles soaked in oil (half drained, keep spices- Trader Joe's) Parmigiana cheese (BOTH grated and shredded) Salami quartered slices same size as cut up cheese. Olives are optional. I bought a can of sliced black olives and put them alongside serving dish. For the tomatoes, I quarter heirloom and marinated in extra virgin olive oil with fresh oregano and basil. The base dressing is spot on with the red vibe vinegar, olive oil, and sugar. But upon serving I offered jars of Tuscan Italian dressing and nonfat Balsamic. Just in case anyone wanted to add a little to the top, which I did. For the red onions which were added the day of, I diced and put in bowl of ice. It cuts the harshness of the onion and renders the taste excellently. I had extra so I put in a baggie with ice and use them when I need them for up to two weeks! Everyone loved both versions. People were taking it home and I heard compliments afterwards. Just make sure it's out in a big bowl so it can breathe. And add anything you want. It can handle additions. For a shortcut cheat and red wine vinegar dressing would work. I decorated mine with a long strip cut red pepper and a blossom of basil in the middle.

You are right Kelley, this pasta salad is INCREDIBLE!! Beautiful with color and very refreshing taste. The dressing is nice and zesty. Took it to work to share with my co-workers and we all agreed it was worth 5-stars. Thanks.

Nice Base, but you've not completed the Veggies. Try adding Cauliflower, Broccoli, Red/Yellow Onions, just to mention a few. And don't limit yourself to ONE Pasta, variety is the spice of life. When it comes to Pasta Salad nothing is out!! Wanna make the Dressing EASY? Just use Kraft Zesty Italian.