Reviewed: May 12, 2012

To put it in the words from Hubs, this "isn't bad," but that's because I used less than a third of the chili powder called for. One look at the ingredients list told me this was a necessary call. I can't imagine how unpleasant this would have been with three times more than what I used! But I should have cut way back on the cumin too. Nice assortment of ingredients in the salad itself as well as in the dressing, but the dressing needs work.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 3, 2012

I think this would be better with some other sauce. I made this excactly as written. Tip make your sauce and taste it, if you do not like it then do not ruin it by adding it, find something else that you like and add that instead.

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Reviewer:

pookalou

Reviewed: Apr. 22, 2012

Love it!!! I used lemon instead of lime & canned tomatoes with green chilis. Also~ my local WinCo carries an awesome Southwest frozen veggie blend with corn, black beans, peppers & onions. Saves gobs of time to use that instead of chopping fresh! I prefer this hot, not as a chilled pasta salad. Thanks for this yummy, yummy recipe!

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Mar. 14, 2012

Wonderful pasta salad, nice having the southwestern flair. I didn't add corn, not a big fan unless fresh and not the season for fresh. I changed the dressing a bit..I used equal amounts about 1/4 cup of olive oil, lime and added some white wine vinegar. Only a teaspoon of the chili powder, and some coriander spice and black pepper, a few shakes, kept the cumin and garlic as stated. I didn't see the half of box of noodles and used the whole box, but it was fine since I added black olives and avocado, and red onion to the salad. This is one you can play with the vegetables you add easily and not mess up the recipe. Thanks Lisa, a great pasta salad.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 8, 2012

Did add chicken, olives and kidney beans instead of black beans and a few other things to make my own. Turned out great!

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Mar. 6, 2012

Made this for a graduation party and it turned out wonderful! I grilled fresh corn on the barbeque and switched the veggie oil for olive oil, both of which really helped the salad pop. I'm actually making again for a family gathering coming up soon.

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Reviewer:

alecm93

Reviewed: Dec. 13, 2011

This was a disappointment. I made the recipe exactly as written, and it was OK, but it was definitely missing something... cheese, I think, but I can't completely put my finger on it. If I were to make it again, I might try putting in some pepperjack cheese, as someone else suggested, but I'm not really sure I'm going to try this again.

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Reviewer:

rpitingolo

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Washington, D.C., USA

Reviewed: Oct. 29, 2011

I really wanted to like this, it has all the flavors I love, but sadly, I wasn't a huge fan and most of it got thrown out. Thanks for the recipe anyway!

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