Reviewed: Apr. 15, 2006

This salad needs to chill for at least a few hours before serving. It isn't very good otherwise. The dressing is a very odd shade of pink and I was nervous to even taste it. I didn't like it when it was first done, but after an hour it was tasty. I think a whole teaspoon of garlic powder (the brand I have anyway) would be WAY too much. I used about 1/4 teaspoon. I added a can of kidney beans and I think they balance out the salad visually, texture and flavorwise.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 31, 2006

This recipe is FABULOUS!!! An excellent idea and a wonderful and tastey dish!! I didn't use green peppers or olives, but I did add some sweet corn, black beans, a hard boiled egg, tuna, and chili powder for more of a kick. At first I was unsure because it wasn't looking too tastey but OH WOW did it taste good. THe next day when it was cold it was TO DIE FOR!!! I LOVE IT!

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juscookin42

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Reviewed: Nov. 22, 2005

An awesome recipe! My husband doesn't like green pepper, so I omit that. He loves olives, so I double them. This recipe is great because you can just eyeball the amounts for the dressing - you want to make it to your own taste, anyhow. I like to add a little bit of finely diced onion (or green onion, if I have some), and I only use about half the salt (because I love salt, and I'm trying to cut back on my intake). Thanks so much, Joslyn, for an excellent recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 5, 2005

Good recipe, but way too much salt.

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coleen

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Reviewed: Aug. 12, 2005

This had to be one of the easiest salads I ever made. And it tasted good too. I used medium shells instead of macaroni because I had it in my closet. Also, used Fat Free Mayo (and I always like to cut the calories). But I like a lot of flavor, so I also added about a half cup of chopped onion and a half cup of frozen corn. Also, put in about a Tbsp of chili powder for more Mexican flavor. Then right before serving, I sprinkled chopped cilantro on top. Yummy!! I will definitely make this again. And maybe use black beans as someone else suggested.

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AMBENDALOSA

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Reviewed: Jun. 6, 2005

5 stars with some modifications. I skipped the olives, but added a can of black beans, a can of corn, and a lot of cumin and cilantro (dried, but fresh would be even better!). A very good change from traditional mac salad, plus, a lot healthier. Will make again - thanks for the great idea!!!

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Aug. 29, 2004

This recipe was a big hit at my neighborhood potluck! I did have one problem though- I had only 1/2 cup of mayo, so I used 1/2 Kraft Miracle Whip with the mayo. It created a great sweet contrast with the hot salsa! Also, using Rainbow Rotini was very festive and appealing to the eye!

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KATIELYNN171

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Reviewed: Jul. 30, 2004

I just made this recipe and we really enjoyed it. I am a vegetarian and this was a filling salad everyone could enjoy!

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: Jul. 16, 2004

I liked this recipe it was a nice change. I used a medium chunky salsa and added chopped green onions and finely chopped celery for a little added crunch. Everyone enjoyed it. Next time I think I will add some corn. This recipe is easily adaptable to whatever might suit your taste.

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EMLOO

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Reviewed: Jun. 21, 2004

I give it 5 stars for preparation- very easy to make, but just so-so on taste

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BECK5724

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Reviewed: Jun. 20, 2004

the mac, mayo, green pepper and garlic powder, salt and pepper wasn't too bad by itself -- you could add marinated chicken or tuna to it and have a nice lunch. Throw in some fresh peppers for a little punch. Overall, this was just okay.

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DMS2003

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Reviewed: May 13, 2004

All though it didn't look appealing, this was a very good recipe.

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Nick

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Reviewed: Feb. 19, 2004

I was worried about this one before I tried it -- it seemed pretty odd. I followed exact recipe directions, including the black olives, which really added a lot to the flavour, and hot salsa (Herr's brand). If I had to do it again, I would do it with medium salsa, since it was a bit hot for me. I tested it out on college-age friends and they seemed to really like it. The recipe is not as creamy as I am accustomed to in a pasta salad, but one could always add more mayonaise if that is desired. I think choosing a good brand of salsa is key to this recipe -- many of the salsas on the shelf looked machine-made. This came out as mostly pasta with a little bit of the veggies here and there -- those who prefer a more varied mix may want to add red and yellow pepper and perhaps even some cucumber. Good constitution though, nice proportions, and has a very 'surprising' effect on those who eat it. Nobody expects a pasta salad with zip!

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