Vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. This salad tastes wonderful right after you make it, but is best served the day after.
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. - 14 May 2005 (Review from Allrecipes USA and Canada)
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!! - 30 Jun 2005 (Review from Allrecipes USA and Canada)
excellent. very easy. had it for dinner tonight. It is a complete meal in itself. - 26 Jun 2005 (Review from Allrecipes USA and Canada)