Reviewer:

Reviewed: Apr. 6, 2012

This pasta salad is really good. I add more red peppers, and roast them first (then remove the skins and slice). I poach the chicken wrapped in plastic wrap so it's very tender, and I cut down on the amount of pasta (and substitute rotini) because we prefer a higher amount of chicken/peppers/carrots in proportion to the pasta. I also add chopped sun-dried tomatoes and shredded Parmesan cheese. Sometimes I add halved grape tomatoes. I don't really measure anything except when I make the dressing, to which I add honey instead of using honey mustard. This tastes great when it's just made and also great the next day. I highly recommend it! Thank you for the recipe!

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Reviewer:

marysary

Reviewed: Dec. 8, 2011

very good! I'm new to all recipes, and never really learned to cook. But prep time was nowhere near 15 minutes. you have to cook the pasta, cook the chicken, etc. I used olive oil based mayo. I think I would try a nonfat mayo next time just to lower the fat (which i never checked - probably high since it tasted so good!) overall, yum, but allow a lot of time, or make the pasta and chicken ahead of time.

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Reviewer:

mabuhay

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Cooking Level: Beginning

Reviewed: Oct. 10, 2011

AMAZING! I used spaghetti squash instead of pasta and added black olives. I also skipped the dressing. SO GOOD!!! My 7 year old gave it a 10.

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Reviewer:

tryingglutenfree

Reviewed: Oct. 8, 2011

This was delicious, the whole family enjoyed it. I used Dijon mustard as I had no honey mustard but followed the recipe to the letter apart from this.

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Reviewer:

Paintballdan

Reviewed: Aug. 25, 2011

I made this without the garlic and with Parmesan cheese instead and it was AMAZING, making it again today and I am super excited. Thank you for this phenomenal recipe!

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Reviewer:

iannakarinn

Reviewed: Aug. 22, 2011

I thought that this recipe was great! My husband loved the flavor and we ate it all. I have to say that I did add a few things to the recipe. First, I added celery for crunch. Second, I did not add the olive oil to the recipe (there is enough fat already). I added the garlic powder right to the dressing mix and I used dijon mustard instead of honey mustard simply because I think it goes better with the flavor of curry. Finally, I made extra dressing for the leftovers as the noodles tend to absorb it all overnight.

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Reviewer:

Jennifer

Reviewed: Jun. 13, 2011

This was very good. Cut the salt in half and used dijon mustard because that is what I have. Used more chicken than called for.

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Reviewer:

KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Jun. 6, 2011

I tried it as is, and learned that is need to be cut back on curry. I will also add less peppers next time. But other than that, its a great recipe! Just needs a little tweaking.

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Reviewer:

Cupidvampire

Reviewed: May 1, 2011

I omitted the curry because I didn't have any. Used green bell pepper to add more color. Instead of keeping the pasta and dressing separate until serving, I chilled them separately for about 2 hours then mixed everything together about an hour before serving to let the flavors mix together. Everyone loved it, I'll definitely be using this again!

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