Reviewed: Aug. 15, 2008

I don't know what the lady was talking about, about being dry. This was such an amazing change from normal pasta salads. The only changes I made where I didn't have peppers so I excluded them, Used can diced chili tomatoes and I didn't have fresh lime juice so I used bottled lime juice. All this and still wonderful. Even the kids enjoyed it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FULLXBUSYMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2008

I had to modify the recipe a bit for a "health-conscious" work potluck. I used extra virgin olive oil and whole wheat pasta. The only suggestions I would have is to maybe add a touch more salt and some pepper, and definitely a bit more lime juice. Very colorful and pretty, went over very well. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

If you are getting tired of mayo based pasta salads, try this recipe! I used black olives instead of black beans, and I regret that I did not have any fresh cilantro on hand (this is a must). I will definitely make this again, and thanks to this recipe will probably make my own taco seasoning from now on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

key151

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

Very pretty but tasteless. I used all fresh ingredients and followed the recipe exactly. Boring.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelley

Cooking Level: Beginning

Home Town: Katy, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2008

I made this recipe for a recent picnic and hardly anyone ate it. I didn't like it myself. The cumin flavor came across too strong, yet the overall flavor was lacking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Brewerton, New York, USA

Living In: Farmington, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2008

I liked this, but I felt as though it needed something. I followed the recipe to the letter, so I'm not sure what went wrong. I even added a diced, seeded jalapeno pepper. I'll see if the taste improves by the morning, as others have confirmed it does taste better the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2008

Delicious and refreshing. I added 2 splenda packets to bring out the flavor of the corn & beans. Also only used 1/2 cup oil and that was plenty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2008

This didn't seem to blend well. Also, it made A TON -- and since nobody really liked it I ended up tossing most of it out. :(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

This was the BEST pasta salad I've had in a long time. It was fresh and healthy tasting, and a nice break from the ordinary versions. I ran out of lime, so I used a Tbs of Havana Lime and Garlic Marinade by Lowrys and a generous squirt of lemon juice to substitute. I also retossed it with an extra Tbs of oil before serving after it became dry in the fridge.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

melslp13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2008

This recipe is delicious! I really enjoyed it as did my boyfriend. I think it could use some hot sauce and maybe an avocado, too, but it is truely good as is. I just like things to be on the spicer side and I adore avocado, so that's just me! I used whole wheat pasta and it is quite filling. I served a guacamole gaspacho. Great summer meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Veggiebee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2008

Made this for a picnic, so I doubled the pasta and sauce, but left the veggies as written. Everyone liked it, though it did seem a tad dry after sitting for a little while in the fridge. Next time I think I'll keep a lime on hand to squeeze over it just before serving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENIRAE

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Moundsville, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2008

I really liked this recipe, but I highly recommend making it up a day ahead of time. The first night I thought it was good, but "needed something" and I couldn't decide what. Then we had the leftovers the next night and couldn't get enough of it, the flavors had melded together overnight and hubby and I both agreed that it was MUCH better on night two. I used multi-grain spiral pasta, used live oil instead of vegetable oil, and added some chopped onion. Otherwise, I followed the recipe as written. I plan to make this again for an upcoming BBQ in a couple of weeks. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SwanInWA

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Port Ludlow, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2008

The cumin was totally overpowering, and the entire salad was bland. Definitely won't be making this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

I followed the directions on this with the following exceptions: used dark red kidney beans because I didn't have black beans, and used grilled corn instead of canned. I used farfalle pasta. I thought it was OK. It did have a pretty fresh test. Not bad, but not great. I found the flavor of the lime and chili powder pretty strong. If I try it again sometime, I would tone down the dressing and maybe put in some diced grilled chicken and a little red onion. I think it would taste better as more like a pico de gallo type base.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chambma

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

I didn't follow the recipe exactly. Just used what I had on hand, Including suddenly salad mix instead of oil and dressing and noodles separately. TURNED OUT AMAZING. I loved the cumin flavor in it. I only had canned diced tomatoes but I look forward to trying it with real ones. or cherry tomatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Issa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2008

After some minor changes, this is a fantastic pasta salad! I used the juice from 4 limes, only about 1 tsp of chili powder, substituted the cumin for coriander and used dried cilantro (although I would prefer fresh, I was out).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MmeNoelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2008

This recipe is delicious and very colorful! I'll reduce the amount of cilantro next time (maybe to 1/4 c) but otherwise it was awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2008

Pretty good. A little dry, had to keep stirring it. People seem to enjoy it. A good amount left over though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LPROC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2008

This was a fine recipe, but not great. I don't plan to make it again. It's nutritious, which is nice, but the taste was just okay. My brother thought the spices were weird and my sister didn't like the beans.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2008

This is a great recipe and so different than the run of the mill pasta salads. I did make a few changes...used less (olive) oil and less chili powder, used more lime juice, more cumin and more garlic. And I made the dressing a day before I wanted to use it so the flavors could blend. Also I used fresh corn I cut off the cobb and microwaved for a few minutes which added a nice sweet taste. I added a fresh jalapeno pepper and some dried cayene pepper. Also, I used a small shell pasta as that's what I had on hand. Everyone loved it and I'll make it again soon! Thanks for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful