I always just use Italian Dressing with a lot of pepper and Parmesian.....and everyone loves my pasta salad!

I know lots here is one which is an all time favorite. 1 1/2 lb box of elbow macaroni 1/2 bunch of green onions - chopped 1/2 tsp salt (or more to taste) 1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers 2 tsp dijon mustard ( VERY generous) 1 1/2 cups Mayonnaise celery salt Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well. Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in. Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.

I like taking zesty Italian dressing and mixing it half and half with Ranch dressing. Makes it creamy and zesty and cool, all at the same time.

olive pesto

i make my own using Good Season's Italian seasoning packets...that way i can control the amount of EVOO i add to it...everyone raves about it!

From the PBS TV SHOW, America's Test Kitchen: Host Chris Kimball says he does not like pasta salads, but this one he enjoyed. That really says a lot if you know Chris Kimball. Here is the recipe: Antipasto Pasta Salad from the Episode: Pizza Party We also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe. Serves 6 to 8 8 ounces sliced pepperoni , cut into 1/4-inch strips 8 ounces soppressata or salami, halved and cut into 1/4-inch strips 10 tablespoons red wine vinegar 6 tablespoons extra virgin olive oil 3 tablespoons mayonnaise 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse 4 garlic cloves , minced 1/4 teaspoon red pepper flakes Salt and pepper 1 pound fusilli or campanelle 1 pound white mushrooms , quartered 1 cup shredded provolone cheese , aged 12 ounces roasted red peppers , drained, patted dry, and chopped coarse 1 cup chopped fresh basil 1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. 2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. 4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool. 5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.