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Awesome Pasta Salad
June 06, 2010

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.

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