Really nice and simple if you don't bother to blend everything. I used finely chopped jarred peppers and just sauted all the ingredients before mixing with the pasta. Fast and tasty for a mid-week meal.

Very impressive-looking for how little work it is. Beautiful colours and the balsamic adds great flavour. The chicken didn't come out as tender as I would have liked, so next time I'm going to cut it into thinner pieces for reduced cooking time. Definitely add more broth to be able to enjoy the delicious sauce.

So good. The sauce is out of this world, so much better than just baking the fish in tin foil with lemon and butter. I didn't think pre-boiling the sauce would make such a difference, but it did.

Tasty on good multigrain bread with a salad. I had to improvise a fair bit with the ingredients but followed the main idea with eggs, tuna, celery, onion, mustard, mayo and added herbs.

So simple yet so delicious. I think I prefer oil packed tomatoes, but the broth that the dried ones had soaked in was a really good way to add some flavour to the pasta. With garlic bread and a salad it's a winner.

Very good. Added chili flakes and much more fresh parsley.

I left out the onion and added a few herbs. Nice for a light dinner and would be great in the summer.

Very healthy, tasty and filling.

A very good base idea, but needs spices (cumin, curry, cinammon) and much more onions. Great with cucumbure salad and very filling.

Hearty!

Very good. Used less sugar, bacon and half the broccoli and the proportions turned out great. Love the sunflower seed crunch. Makes a ton!

Perfect as written.

This was OK, quite a traditional pasta salad, and as such, not overly exciting, but still tasty. I used halved cherry tomatoes because I like the taste better, and only half the bacon recommended and it was plenty. For the dressing, I used some creamy blue cheese dressing that I had, and added the sour cream, mustard and a bit of mayo to that. Worked fine. I might make this again.

Nice and different when you don't feel like your regular old salad. I served it with a bit of pesto pasta and ciabatta on the side, and it was a great summer lunch. However, I had to make some changes. I had to use a yellow pepper instead of a red one, and that with the corn made it look like a yellow mess on lettuce. I would definitely go for the red next time. Also dicovered too late that I had no honey, added a bit of sugar trying to fix it, but I'm sure it wasn't the same. And finally, the recipe doesn't say so, but it would be nice to chill it for a bit before serving. I'll make this again, and try to follow the recipe more closely.

Doubled the garlic, halved the goat cheese and added some basil and black pepper. This is awesome. I need to feed a vegetarian friend tomorrow with the leftovers and I'm very happy I picked this recipe.

This could be so nice but falls short of its potential. All the ingredients are lovely and mix really well, so the dressing is probably the culprit. If I make this again, I'll definitely go more heavy handed on the mustard, garlic, cumin, salt and pepper. Right now it's impossible to taste any of them, so the salad is a bit bland. Lemon juice would probably also help. I'm giving it 4 stars because I really like the idea, not the taste. Will play around with this because it would be a great summer dish.

This was good but needed a little fixing up. After a night in the fridge all the dressing was soaked in by the pasta, but I just poured some plain youghurt on it and that worked great. Also tossed in some extra raisins because it was a bit bland. Adding some mixed seeds also helps change it up. A nice pasta salad that I ate happily for an entire week for lunch.

Yumm, this is fantastic! I love 'rice 'n stuff' and this is the best one I've made. Really filling and complex in flavour. Made a few substitutions and changes but it's basically the same thing. Used whole grain rice instead of white, sweet corns instead of peas, mixed seeds instead of the almonds, turkey ham instead of the turkey. The ratios suggested by the recipe work out really well. I'll be eating this for lunch the whole week at work, and I bet I won't get sick of it. Good stuff.

These were ok for a light, healthy dinner. All the crunch felt really good and I'm sure I got a lot of vitamins in. I'm not sure about the tuna salad though, I had to doctor the taste with more lemon juice and a bit of dried parsley to actually like it. I'm sure it was partly the fault of the tuna I chose, it wasn't as high quality as I would have liked, and the salad dressing was a bit funny, too. With different brands it might come out a lot better. I thought adding cream cheese instead of the dressing / mayo would have made it tastier. I might make this again in the summer or when I crave the crunch. It was surprisingly filling, too!

Delicious! I read that some people had a problem with bladness and tossed it. Mine came out wondefully flavourful and thick, and I think the trick is in the proportions. I followed the recipe up to the point when you add the chopped peppers to the onions. Here I added one can of beans in tomato sauce (canned baked beans, basically) and decided that it was beany enough. I threw in 1 and half stock cubes (1 veg, half chicken) because at this stage I thought I'd add all the liquid suggested. But after pouring in a pint of water (volume of one of the cans suggested), it looked thin enough. Blended it, tasted it, added a bit of dried parsley and cumin. Done, wonderful. So, in sum, half the beans, half the broth, a bit of extra flavouring of your choice. A lovely soup really, give it a try.