Reviewed: Aug. 29, 2009

try pine nuts

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Reviewed: Oct. 14, 2008

I altered the recipe for the ingredients I had on hand Added: 2 cans of albacore tuna, drained juice of one can into water for pasta 1 can of garbanzo beans, drained juice into water for pasta Substituted macaroni for rotelli, boiled in salted water with a tablespoon of oil to keep pasta from sticking, stir occasionally until al dente, then drained in cold water. 1 cup of green olives with pimiento, drained 1 half pepper each of red, green and orange bell peppers, chopped into small cubes 1 cup of Dukes mayonaisse, if you don't have Dukes then you need to move farther south! Substituted 8oz of monterey jack for the mozzarella 1 small yellow onion, diced Just a dash of red wine vinegar, maybe a little more. Same with the EVOO. Added black pepper and oregano to taste. Mixed everything and chilled. It's probably not even the same recipe but SAL inspired me. That is what gets 5 stars from me.

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shrimpstuffedmanicott

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

The merging of the vinegar and the chili powder flavor made for a nice change-of-taste dressing but even though I made more than the recipe called for, I thought the salad was rather dry, especially on the second day. I left the red pepper and tomato chunks large because I like the contrast of shapes, textures and colors and I think I'd prefer the cheese in chunks also instead of shredded, but didn't have any so left it out.

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gapch1026

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Reviewed: Jul. 19, 2008

Just not very flavorful.

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Jen128

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Reviewed: Jul. 11, 2008

really good, a little differect, nice & spicy, everyone liked this salad.

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chibiharuka

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Reviewed: Oct. 4, 2007

I thought this was pretty good. I used Cavatappi, or corkscrew pasta. I only had a green bell pepper, so I used about five serrano peppers, some yellow and some red, for color as well as enhanced spice. Very tasty.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 3, 2007

Tasty. Maybe it will be more flavourful by tomorrow when it has a chance to sit. I added a jalapeno, a can of black eyed peas and I used cubed sharp cheddar cheese. It was light and refreshing for summer. I will try it tomorrow and will probably make again.

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jul. 3, 2006

this made a great (and quick) weeknight meal. as usual i made modifications: i sauteed the peppers with a diced onion and two cloves of minced garlic, then added the wine viegar and olive oil to the pan for a minute, then tossed everything with the warm pasta and added the tomato to the bowl. i doubled the chili powder to make it spicier, and also added cooked chicken pieces to the end to make it a full meal. worked incredibly well, thanks for a great recipe!!!!

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P.B.

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Reviewed: Sep. 17, 2005

My family loves this recipe. I has become a staple at family gatherings.

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kmechelleb

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Reviewed: Sep. 12, 2005

I didn't like this at all, but I'm not a big tomato or pepper fan. Everyone else who tried it thought it was good. It needed more flavor though, than what the recipes calls for.

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Jen F.

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Reviewed: Jun. 19, 2003

BLAND!!!!! This one did not go over well. :(

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 17, 2003

Tasty. The chili powder and red wine vinegar combo definitely is quite a flavor contrast in my mind, but it turned out pretty good! I doubled (at least) the chili powder, added some cumin, black pepper, and garlic salt to the dressing. My biggest recommendation is to use very fresh, very ripe tomatoes for the best flavor. Also, might even be better to cube the mozzarella cheese instead of shredding it. The shreds just sort of blended in, I was hoping for a stonger cheese flavor. Overall, great pasta salad...even better the second day!

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