The Ultimate Pasta Salad Recipe

I will not be providing a rating for this recipe as it is my own creation. I have included some additional tips at the end of the recipe that were not included in the original publication. 1. I typically do not measure the vinegar and oil precisely when preparing this dish, so the quantities provided are approximate. I usually add a bit of oil, a splash of vinegar, and adjust to taste as I go along. 2. In my experience, the pasta tends to absorb the vinegar and oil dressing by the next morning. If you prefer a moister consistency, you can add water, but I personally prefer to mix in a bit more olive oil and/or red wine vinegar for added flavor.

Delicious! We made some modifications to the recipe. We used Farfalle pasta and a mixture of white balsamic vinegar, basil & sundried tomato olive oil, and regular extra virgin olive oil. We omitted the cauliflower but added whole grape tomatoes and shredded parmesan cheese. I blanched the broccoli before adding it. I whisked together the oil, vinegar, garlic, and seasonings, then combined the dressing with the rest of the ingredients while the pasta cooled. Finally, I added the pasta. Although we are serving it tomorrow, we did a taste test tonight, and my husband absolutely loved this pasta salad!

Review: This Italian pasta salad recipe is a delightful mix of cured meats, cheeses, and vegetables. The possibilities are endless when it comes to seasonings, allowing you to customize the dish to your liking. Combining a variety of ingredients like pepperoni, salami, olives, and artichoke hearts creates a medley of flavors that will transport you to Italy. Remember, a recipe is just a starting point, and it's up to you to infuse it with your own creativity and passion. As Thomas Keller once said, "A recipe has no soul. You, as the cook, must bring soul to the recipe." So, let yourself be inspired, experiment, and enjoy the process of creating a dish that embodies the essence of living, loving, laughing, and eating well. Buon Appetito!

I like to enhance my salads with a variety of fresh ingredients such as carrots, halved cherry tomatoes, cucumbers, red or green peppers, celery, sunflower seeds. Occasionally, I also drizzle some pepper jack Parmesan salad dressing for extra flavor.

I didn't follow the recipe exactly, but it served as a great base for my modifications. I used two bags of Wacky Mac (24 ounces) instead of the specified 16 ounces. All the other ingredients were in the same quantities as the recipe - broccoli, cauliflower, red onion, garlic, pepperoni, a mix of cheddar and mozzarella cheese, olives, plus a small package of grape tomatoes and some Parmesan cheese. For the dressing, I used two 0.7 ounce packets of Good Seasons mix with olive oil. The end result was delicious, though it ended up a bit too moist initially. Surprisingly, the next day the salad had absorbed most of the dressing and became slightly dry, so I added some bottled Italian dressing. Overall, it was a tasty and easily scalable dish, perfect for serving a large crowd or potluck. I estimate that my version could serve around 25-30 people as a side dish.

Outstanding! This recipe just kept improving as it sat. The oil and vinegar ratio was spot-on for the pasta and veggies. I swapped fresh Parmesan for the mozzarella, and opted for 2 teaspoons of garlic powder instead of minced garlic. I used 1 teaspoon each of salt, pepper, and onion powder, along with 2 teaspoons of Italian seasoning, and 1/2 teaspoon each of dried basil and dill.

I gave this recipe four stars after making some adjustments. It was a bit challenging to follow due to vague seasoning measurements ("to taste"). I ended up using slightly more than a tablespoon of Italian seasoning and swapped red wine for Balsamic vinegar for a sweeter taste. I also altered the oil and vinegar ratio to two parts oil to one part vinegar instead of the suggested one-to-one. I skipped the pepperoni, opting for Parmesan cheese over mozzarella. Grilling the red onion before adding it to the salad gave it a milder flavor, which was well-received at a dinner party. The dish received glowing reviews, with guests noting a Greek-inspired flavor profile. I'm considering trying Feta cheese as a potential substitute next time.

Great job, Helene! I quickly blanched my vegetables for about thirty seconds to enhance the vibrant color of the broccoli. I also added extra seasonings and a combination of feta, cheddar, and jack cheeses. It was a definite success, and I am grateful to you for the recipe!

Omitted the pepperoni, opted for feta instead of mozzarella, and incorporated a mixture of red wine and balsamic vinegar. The taste was fantastic, all my guests thoroughly enjoyed it.

This dish was excellent! We decided to enhance it by adding zesty Italian dressing. Additionally, we swapped mozzarella for a mix of cheddar and Colby Jack cheese. Preparing it the night before allowed all the flavors to marinate perfectly.

I have made this pasta salad multiple times now and it has become my favorite go-to recipe. Just like another reviewer mentioned, it can easily be a meal on its own. I often adapt the ingredients based on what I have in my fridge. In my latest version, I substituted cauliflower with broccoli and used diced provolone cheese instead of the small amount of Mozzarella I had left. I also opted for turkey pepperoni to reduce the calorie content, and honestly, you can't even taste the difference. The dressing is spot on. Thank you for sharing such a fantastic recipe!

Enhanced with tomatoes and mushrooms, this dish was a hit! I will absolutely be making it again.

I absolutely adored it!

We enjoyed this recipe. Perfect for the summer season!

Wonderful! I have been preparing a similar dish for years. It serves as a delightful main dish salad in the summer and works equally well as a side dish for a BBQ.

This pasta salad is absolutely incredible! I enhanced it with juicy tomatoes, flavorful bell peppers, extra cheese, and a generous drizzle of oil and vinegar. It turned out to be the most delicious pasta salad I've ever created.

Simple to prepare. We absolutely adored it.

I absolutely love this amazing pasta salad! It's filled with delicious ingredients and is substantial enough to enjoy as a main dish. Whenever I bring it to parties, it's a huge hit and everyone asks for the recipe. It makes a generous amount, so I usually bring leftover portions to work to share with my colleagues.

I have made this pasta salad numerous times and it has become my favorite go-to recipe. Like another reviewer mentioned, it's satisfying enough to be a meal on its own. I often make adjustments based on what ingredients I have in my fridge. In my latest batch, I substituted cauliflower with broccoli and used diced provolone cheese instead of the small amount of mozzarella I had. To make it a bit healthier, I swapped regular pepperoni for turkey pepperoni to save on calories, and honestly, you can hardly tell the difference. The dressing is spot on and ties everything together perfectly. Thank you for sharing such a fantastic recipe!