*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am not going to rate this because it is my own. I added a few "notes" to the bottom of the recipe that I noticed did not make it to publication. 1. I don't normally measure the vinegar and oil when I make this recipe so the amounts are approx. Usually I keep adding a little oil, a little vinegar then keep tasting. 2. Nine times out of ten, the next morning the pasta will soak up the vinegar and oil mixture. You can add water if you like to moisten but I usually go in and add a little more of the olive oil and/or red wine vinegar.
I also have been making a similar recipe for years. I use caesar-italian bottled dressing and instead of moz. cheese I sprinkle in some grated parmesean cheese. My family has loved this pasta salad for years!!
This was very good but it did get very dry. Most people ended up putting some Italian dressing on it and that worked well. Also it took forever to make this maybe because I'm slow at chopping. I don't know but it took me 1 1/2 hours total. UGH! I did add green and red pepper. Have to say it was worth it though because it really does taste wonderful!
Excellent but it makes a really large batch even though I only used 1/2 of the broccoli and cauliflower and about 2/3 of the 8 oz. of pepperoni. I used the turkey pepperoni. I ran out of red wine vinegar(used 1/3 c.) so the next day I added zesty Italian and it was still wonderful. Even my 2 young grandsons liked it.
This LOOKS 5-star so I went ahead and rated it! I got hungry just reading the recipe and reviews. I might try adding some thin cream cheese(that we get here in Brazil)or even plain yogurt so that it won't be as dry-as one reviewer complained.
I didn't exactly make this as written but its a good starting point. I used two bags of Wacky Mac (24 ounces) versus the 16 ounces that the recipe specifies. I used the same amount of broccoli cauliflower red onion garlic pepperoni cheese (although I used a mix of cheddar and mozzarella) and olives. I also added a small package of grape tomatoes and some Parmesan cheese. For the dressing I used two.7 ounce packages of Good Seasons packets and followed the directions on the package but using olive oil. The finished product was delicious but almost a little too wet when it was all finished. To my surprise though when I got up in the morning the salad had absorbed a lot of the dressing and it was a little too dry so I had to add some bottled Italian dressing I had. Very good and easy to make especially for a large crowd or a dish for a potluck. I'm sure my recipe served probably 25-30 people as side dishes.
I'm sorry to say this but... not good. Have you ever eaten a bowl of something waiting for it to be really good and it never gets there? That was this for me. It had a pretty look with all of the colors but the taste was not good. Too much twang from the oil/vinegar mixture too much of a bite from the raw red onions and just no flavor. I picked-out the noodles to eat them alone or with the mozzarella. I took it to a picnic tonight... no one said 'yum'. And it took waaay longer than 15 minutes to make what with all of that chopping so it was really disappointing to spend all of that time right before the event and then to have it be not-so-good. I'm sorry to be harsh.... It was just really missing a 'yummy' factor. Sorry.
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