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At 12 servings, this recipe is good to make for a party or family gathering.
If there isn't a lot of room in your refrigerator, store the prepared salad in a large resealable bag until ready to serve. Transfer to bowl just before serving.
For added color and flavor, sprinkle salad with chopped fresh parsley just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It tasted like pasta in mayonnaise. After tasting it and not liking it, I added some Italian dressing, which helped it some. I noticed someone commented in the reviews that they used olive oil instead - that is a great idea! I'm going to try that next time. The zucchini, pepperoni and black olives is a great combination in a pasta salad, it's just the heavy mayonnaise flavor I didn't like. I will say that it tasted better the second day than it did the first. Maybe it needs more than 1 hour to refrigerate before the flavors really meld. I put it in the refrigerator for about 3 hours before eating it, but the second day was really when it started tasting better.
totally yummy! I used the cucumbers instead of zucinni, too. And for a lttle extra flavor, I added a packet of zesty italian dressing mix. I made it as a dish to take to church, but wound up dividing it so that I could have some here at the house!
I yhave made this many times, and I always get great reveiws! But I hate zucchini so we use a cucumber!