This is a keeper! I've made this for comapny and they argue that I must have had it catered by the local French resturant. It never fails to impress and is so easy to make.

Reviewed On: Jul. 26, 2006

I was looking for a change from the usual mayo based salads and decided on this since we love Gazpacho soup. From past experience I cut the amount of jalapeno which we believe to be a wise decision. I also used V8 juice (or a good Bloody Mary mix would work) and that gave it more of a taste. I used more juice than called for as experience has taught pasta absorbs liquid and with the amount given it was going to really soak in. Finally I added a touch more salt as that balances the lime a bit better, and added fresh chopped basil, flat leaf parsley, and cilantro. This passed the 'husband review' with flying colours!

Reviewed On: Jul. 25, 2006