Reviewer:

ICE

Reviewed: Jul. 24, 2000

This is a little twist on a recipe that I make often in the summer months. I loved it...just delicious!

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11 users found this review helpful

Reviewer:

AngieHenegar

Cooking Level: Expert

Living In: Brandon, Mississippi, USA

Reviewed: Apr. 22, 2006

I wasn't too sure about the peas, so I used a can of corn (I love tuna and corn). I wasn't crazy about the lettuce, but I guess I'm not used to having it in pasta salad. This made a nice light lunch. Thanks!

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26 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 16, 2006

This was pretty good we just weren't too crazy about the peas so next time I am going to take a chance with rinsed black beans--I know, sounds a little weird but worth a try!

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7 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Aug. 10, 2007

i made this recipe for my food technology assignment at school. It tasted great and looked good too! i added kidney beans as well, which added some extra colour and increased the fibre content. Thanks for the recipe! Sarah

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28 users found this review helpful

Reviewer:

sarahsyed78

Reviewed: Jul. 30, 2008

I used spinach, broccoli, onion, and mushroom with rotini pasta and italian dressing. Also my hubby likes his meat, so I used 2 cans of tuna and served cold. Yum!

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14 users found this review helpful

Reviewer:

MelisaCamp

Reviewed: May 26, 2009

This recipe works for a crowd. Use defrosted frozen peas (very tasty) and add some chopped celery if you have it. Make a dressing of milk, light mayo, a bit of cole slaw dressing if you like for added creaminess and sweetness, and a bit of dill relish or chopped dills with some of the juice. You can also throw in a can of potato sticks to add some crunch. This should be served chilled.

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40 users found this review helpful