I'm giving this perticular recipe only 4 stars not because it isn't delicious, but because I make it slightly differently.
First, I use whatever pasta we have a lot of... Right now the Family Fav is "Whole Wheat" pasta, incuding some spaghetti, broken up to look like "worms". (We have boys, any questions? LOL)
I use anything in the fridge that needs using; including- any fresh veggies, ham, bacon, pepperoni, cubed or shredded cheese (any cheese I use, I add at serving time, as it can become slimey).
Olives in our house are a must: green or black & I use them whole (drained). Fresh onions & garlic: finely chopped & chushed, respectively, also.
I leave the whole salad rather dry, using only a small amount of olive oil & red or white wine vinegar, shaken together, to keep it moist.
**The rest of the family adds whatever Italian-type dressing they want at serving time.
My preference is "Good Seasons- Zesty Italian" dry salad dressing mix made with balsamic vinegar & olive oil. However, I've also used fat-free Italian dressing with good results, but keep in mind that "Fat-Free" dressing absorbs/dries out quickly and should be used at serving time. Add some crumbled Feta instead of- or with the Parm. (But then again; I've never met a Feta that I don't like...) ;-)
Oh yeah- I serve the peppers on the side becaucse I hate the damned things.