This is a very tasty and versatile pasta salad which is best made ahead of time. I serve this as a side dish at barbecues.
Tasty & very pleasing to the eye. Replaced the salami with prosciutto . - 14 Jan 2017
I looked up this recipe solely for the dressing. This makes a lovely red vinegar dressing. I use it with cold cooked pasta and a meat such as crabmeat or tuna. Very tastey. - 31 Dec 2004 (Review from Allrecipes USA and Canada)
I made this according to recipe, only using all red pepper because none of us care for green bell pepper. I agree with other reviewers that the dressing really should be doubled if you plan on chilling it all day, which I did not. Just a couple hours was all I had today. I think if I make this again, I'd double the spices (salt excluded) and I'd add chopped tomatoes. As is, it's a very tasty salad! - 11 Dec 2010 (Review from Allrecipes USA and Canada)