This salad is more than substantial enough to be a meal but also makes a great side. Salami and pepperoni are combined with capsicum, olives, cheese and tomatoes in a homemade dressing.
added green peppers, and all ready made Italian dressing. Quick and easy!! - 12 Dec 2013
I made this for my step-daughters grad party and total strangers asked me for the recipe. I have to admit I didnt taste any at the party, but the next day I ate some leftovers and it was fantastic. I made a few alterations; rotini instead of sea shell, yellow or red pepper in place of green, 3oz. can of olives, 3 green onions, and instead of the dressing provided in the recipe- I used Newman's Own Light Balsamic Vinegrette. It was a huge hit. The key was to mix everything together but the balsamic dressing and let it sit for a while. In my case, 24 hours before I poured the Newman's Own on it. Really yummy! One reviewer suggested Pepperchini's, which I think would be a great addition. I didnt think this cost much to make, and I dont understand why people think there is so much chopping. That is a part of cooking! This is an excellent recipe and one woman at our party said it was going to be her pasta salad recipe from now on. Excellent! (Edited 5/9/2010) - 20 Jun 2005 (Review from Allrecipes USA and Canada)
EXCELLENT!! I would suggest not substituting the asiago cheese, it has such a distinct flavor and it adds so much to the flavor of the salad. I did use a three cheese vinigrette that contained the olive oil, balsamic vinegar, seasonings, and parmesan cheese. It made it so much easier, and saves the cost of having to buy individual ingredients that you may not already have on hand. I did add additional salt and pepper, and a shake of red pepper for zest. TIP: If you gently squeeze the tomatoe after slicing off top before chopping, it will remove the excess juice and seeds so that the salad doesn't get watered down as it sits. This is one of the best pasta salads that I have ever made. I am so happy to be adding it to my collection. Thanks so much for sharing. - 22 Aug 2005 (Review from Allrecipes USA and Canada)