Reviewed: Jan. 30, 2012

This is a very good recipe - looks lovely and tastes good. I am giving 4 stars because I didn't follow the recipe exactly. I had only a 12oz box of pasta and was concerned about the soupy consistency noted by others since I did not have time to chill overnight to set. So I cut the mayo (light), sour cream (light), and salsa (hot) in half but left the spices the same. I also omitted the olives and added fresh cilantro and 1/4 tsp cayenne pepper. Will definitely make again.

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Reviewer:

Shirley

Reviewed: Jul. 21, 2011

Ok but not fabulous. Needed a kick. Tried adding fiesta ranch mix the next day and it was better.

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Reviewer:

AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

Reviewed: Jun. 27, 2011

Great recipe. I took some other suggestions and added some tomato and shredded cheese. I left out the onion b/c I can't eat it, sour cream and black olives b/c I didn't have either and hubby doesn't like them. I wanted to make this a main dish so I added some ground soy burger crumbles and more black beans. I added more garlic powder and put in onion powder in lieu of onions. It was delish!

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Reviewer:

SONGDANCING

Cooking Level: Intermediate

Living In: Grand Blanc, Michigan, USA

Reviewed: Jun. 20, 2011

I tried this before adding the mayo and I love it just like that! Going to wait and see if I think it needs it after sitting a while, but I love all of these flavors together.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: May 25, 2011

I made this for the first time and took it to a group potluck. It was a big hit. My family was delighted to get the leftovers. The only revision I made was to add about a cup and a half of shredded taco cheese. For lack of having them, the green onions were replaced with 1/3 cup sweet onion chopped fine. I will definitely be making this again and will experiment with the addition of chopped Roma tomatoes (seeded), more cheese, chopped jalapeno peppers, and more chunky salsa, plus more cumin and cilantro. Very good!!!

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Reviewer:

Judy Ann

Reviewed: May 15, 2011

This was good. I used about 1/2 light sour cream and 1/2 mayo, and I left out the bell pepper simply because I didn't have one on hand. I also used fresh cilantro rather than dried. I would have liked a little more flavor, so next time I would up the spices, but we enjoyed this. Thank you!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Apr. 16, 2011

I don't like things spicy so if i'm just making this for myself, I don't add extra seasoning expect for maybe taco seasoning. I also am not crazy about mayo so I only use half a cup. I love it and can feed off of it for days!

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Reviewer:

Michelle Nelson

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Cooking Level: Intermediate

Living In: Madera, California, USA

Reviewed: Dec. 13, 2010

Made this one exactly as recipe says, minus olives, and it is SOOOOOO good. The family loves it It is a keeper!

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Reviewer:

TAMARFSU

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Dec. 4, 2010

What a pretty pretty dish. I doubled it and loved it. I think my guest will really like it tomorrow for our taco dinner. Thanks for sharing.

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Oct. 14, 2010

I coordinated a Mexican / Southwest themed tailgate party and made this salad. The only change I made was omitting the olives. It was easy to make and very good! I might add a little more "spice" the next time I make it.

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