Served for a work pot-luck and had to print out recipes for people-they loved it!

This salad is a hit with my friends and family. One caution is that the prep time is more like 30 minutes but well worth the effort. The beauty of this recipe is that it allows for flexability...at times I have added garbanzo beans, broccoli, or artichoke hearts.

This was amazing! I made it for a barbeque a day ahead of time and kept in the fridge overnight. About an hour before we ate I took it out and left on the counter so all of the oil and juices would loosen up a bit. I used rotini pasta instead of seashells. The asiago is key! Everyone was asking what kind of cheese I used and everyone was standing in line to take home some leftovers!

I made this for a party, I was hesitant because I normally don't like pasta salads, they are usually too heavy on the dressing for me. I was pleasantly surprised by the flavor of the salad and it was easy to make. It was not dripping in dressing, which was a plus for us and it held its texture well for a couple of hours. I added more olives and less asiago cheese to the salad. It got rave reviews by everyone, and I am sure that I will make it again.

I took this to a neighborhood picnic and it was a hit with everyone. I followed the recipe as printed, but next time I will buy balsamic vinagrette and not take the time to make it from scratch.

This pasta salad has an amazing flavor to it and it's so versatile! I didn't have the cheeses that it called for on hand, so I grated my block of parmeggiano reggiano, and it came out great! I also had scallions on hand and chopped those up too for a nice onion kick, and I would feel comfortable adding any other fun things to this recipe: diced cooked potato's or carrots just for fun. Also, my friend makes this with tortellini pasta and it is a great filling salad! I think what gave this recipe the flavor that I liked was the package of dry italian dressing - what an amazing idea!

This is absolutely the best pasta salad. I have made it a few times now, always to rave reviews. I knew it was a winner when I made it to sell at our swim team's concession stand -where they sell pasta salad every week- and it was the first one sold out and numerous people asked me for the recipe. That is unheard of because usually pasta salad is so standard.

I made this recipe as written. I had the salami and cheese sliced at the deli counter (on thickness "level 4" - quite thick). I julienned the salami, cheese, pepperoni, and peppers thinly, all the same size. The salad was very pretty - and my coworkers devoured it. I will make this one again. NOTE: It did take a bit longer than 30 minutes to slice and assemble - I would allow 45-60 minutes next time.

Very good pasta salad. A little time consuming, but worth it.

Excellent recipe! I only made a couple of changes based on what I had in the kitchen, and it turned out delicious! Instead of including salami and pepperoni, I just used pepperoni and doubled the amount. Also, I didn't have any balsamic vinegar on hand so I used red wine vinegar. And finally, I used mozzarella cheese, which added a great flavor.

Made this for a Labor Day cookout at husband's work. Everyone seemed to really enjoy. He said people were even taking containers home.

The balsamic vinegar overpowered this recipe and I didn't like the color it turned the pasta. I would only make this again if I used a really good Italian dressing from a bottle.

Very good. Used tri-color rotini instead of shells. Added marinated mushrooms too. A great main or side dish. Would be an easy potluck dish!

Very good pasta saled. Next time I would use less olive oil. The next day, I added some mayo to the pasta salad and it tasted wonderful.

Fantastic flavors. I roasted the peppers and also added marinated artichoke hearts. I used corkscrew pasta and cherry tomatoes. The asiago cheese is a must!

This is a great pasta salad, and it is easy to customize towards your own tastes! I dont really like raw peppers or balsamic vinegar so instead I replaced the peppers with a jar of roasted red pimento peppers that I had and used zesty italian dressing in place of the oil, balsamic vinegar and dressing mix So yummy! for extra freshness this recipe is also good with a couple tbsp fresh basil mmmmmmm