I just finished making this in preparation for a small get-together / BBQ tomorrow and I'm going to have to make another batch as I'm snacking on it way too much. This is definitely a yummy salad! I used all of the ingredients except the olives (I don't like them), and I didn't add the garlic (mostly because I didn't feel like chopping anything else - I can't see how adding it would spoil anything - my pesto already had garlic too). I also am not a fan of dressings that are too 'mayonaissey', so I started off with 1/2 the mayo (1/4 cup) and 1/8 cup milk. I kept everything else the same and I was very happy with the results. I should add that my mayonnaise was 'vege mayonnaise' - Nayonnaise - and I used regular Silk as the milk. The package of tortellini I purchased said 13 ozs; I didn't want to have only a little bit left over so used it all. Thanks for sharing this recipe. I'm going to have to make another batch in the morning to take to the BBQ because I'm off to eat some more.

Reviewed On: May 29, 2010

Very nice way to spice up corn. I've served it when we've had lots of guests over and it always disappears. I think you can cut down on the butter and not miss anything. When I double the receipe, I use 1/2 cup + 2 tablespoons (instead of a full cup of butter) and that works quite fine. I probably use about 5-6 tablespoons butter instead of the entire 1/2 cup when making it as written.

Reviewed On: Oct. 25, 2009

I've made this basic recipe before - actually found it in a kids' receipes book I have. The addition of the spicy mustard from this recipe gives it a little more kick. While this is a very good sandwich filler, I have to agree with the reviewers who said it really doesn't taste like tuna. It's a very nice chickpea spread - great for vegetarians (which my husband is) - I use vegan mayo, generally a grapeseed oil variety - when I make it.

Reviewed On: Apr. 5, 2009