Reviewed: Mar. 1, 2007

I LOVED this combination of flavors. I followed the advice of other reviewers and used less oil (I used olive oil), halved grape tomatoes and also cubed pepperjack cheese. I didn't have any chili powder, so I just added cayenne pepper (a couple teaspoons) and an extra clove of garlic. so good! I even added sauteed shrimp to the leftovers for a yummy dinner pasta. Thanks for the recipe!

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Reviewer:

E

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2007

Very good, but watch the oil - can be a bit overwhelming.

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krwilliamson

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Reviewed: Feb. 3, 2007

Quite good. I doubled the recipe to use a full package of pasta. I preped the wet ingredients while pasta cooked. Since my pasta was a fairly dense type, I suspected that I would need a fairly "wet" dressing. I used all the suggested spices and added one can of Rotell that I pureed, also added 1 tsp of garlic powder, and 2 tsp of paprika. I did not have the full amount of lime, but think the rotell made up for it. I tossed the pasta and and remaining ingredients (did not add any tomotos) together with 3/4 of the dressing, and added some cubes of pepperjack cheese. Let sit overnight. As expected, the pasta absorbed most of the dressing and I tossed in the 1/4 dressing that I reserved to brigten it up a bit. GREAT! Will make this again and probably add one more Tbsp of chili powder.

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dancingpony

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Reviewed: Dec. 3, 2006

The chili powder was a bit overpowering for me. I do want to try making it again though, I'll just reduce the chili powder. Lime juice is a nice touch.

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fueledbyhope

Home Town: Apple Valley, Minnesota, USA

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Reviewed: Nov. 6, 2006

This was really great! Made it for a potluck and everyone loved it. Left out the tomatoes since I am not a tomato lover and cut the oil down some. What a hit and easy to make.

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PCORRIS

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Reviewed: Sep. 11, 2006

This is so easy to make and tastes terrific. I've made it twice so far. Once for my family I added chicken to make a main meal, and once as a side for a picnic. Without the meat it can take the heat of being outside for a while.

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BES166

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Aug. 3, 2006

This is great! It got better the longer it sat.

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EMILESVT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jul. 24, 2006

I did not like this recipe. I tried it just to have something new. The flavors sounded and smelled fantastic, but the taste was really bland. It did look really pretty though.

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MYETHANMOM

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 16, 2006

I've made this before, and the flavors are all really good together. I like to add crumble queso fresco or similar cheese to it also. Great recipe.

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slc

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Reviewed: Jul. 12, 2006

I made this for a family reunion and it was well-received. Different from the typical pasta salad. I added green onions and cubed pepper jack cheese. I thought it was delicious and plan to make it again.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 22, 2006

Easy and delicious. I added chicken (shredded from a cooked one from a grocery store), used whole wheat pasta and fresh corn, and everyone loved it!!

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WILDWIRE

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Reviewed: Jun. 3, 2006

A definite keeper. My boyfriend loved it (and he is very picky). So easy to scoop out and bring for lunch at work, and pretty healthy also.

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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 29, 2006

This is EXCELLENT! For those who have commented that the salad is "too dry," please be sure that you are following the recipe correctly. A typical box of rotini is about 1 pound...enough to double the recipe. If you use a whole box, then you should double the sauce too! I will be taking this pasta salad to a cookout tonight and I know it will be a big hit!

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TORIFAN

Cooking Level: Expert

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Reviewed: May 21, 2006

Wonderful! It was unusually hot here today, so I made this and served with grilled talapia. I did add chipotle chili powder (1 tsp) and more lime juice. I used the canned mexican corn since I cannot get my 10 y.o. son to eat bell peppers..pretty sneaky huh?! I did add cubed Monterey Jack Salsa cheese. I can't tell you if it is good the next day since all of it is gone! Thanks again for a wonderful recipe!

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JONSMOM96

Cooking Level: Professional

Home Town: Bessemer, Alabama, USA

Living In: Helena, Alabama, USA

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Reviewed: Apr. 29, 2006

I tried this recipe last week and it was great and very easy to make

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spm817

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Reviewed: Aug. 1, 2005

What a wonderful summertime light and flavorful pasta salad! I thought this recipe was perfect...my only changes were that I only used 1 tablespoon of chili powder and I added some cubed Monterey Jack pepper cheese and mini penne pasta. Thanks for the recipe, it was fabulous!!!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 27, 2005

this is great...u can make it ahead of time and change the ingredients around as u like...i use all sorts of beans...its a really good side dish and picnics and bar b q's

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sema

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Reviewed: Jul. 2, 2005

I thought this was a unique twist on your traditional pasta salad. I made this for my son's birthday party and it went over good. I will add more seasoning though next time because I thought it was a tad bland.

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