Reviewed: Oct. 20, 2009

I have made this sooo many times! Its such an easy throw together dish for picnics/potlucks. I like using ranch dressing to cool down the pepper/spice. Delish!

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wishfulchef

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

I thought this was a fresh, zesty twist on pasta salad. I loved the sweetness the corn brought. I recommend putting in a lot less cumin and adding some more Italian dressing because it was a little dry when I made it, but other than that it was yummy.

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niquisita

Cooking Level: Beginning

Home Town: Orland, California, USA

Living In: Red Bluff, California, USA

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Reviewed: Oct. 5, 2009

I liked this one! I didn't have all the ingredients the recipe called for but did what I had and it was great! I gave it a 4 star rating only because I couldn't make it exactly to the recipe.

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kimlandziak

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

5-stars if you add more crunch like celery, red pepper, etc. I also added a small can of green chiles. Omit tomatoes; they never hold up well. Other than that, awesome! Made it twice in the span of two weeks for various events.

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Lelli

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Reviewed: Sep. 5, 2009

very good!! wouldn't change a thing.

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Cindy

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Reviewed: Jul. 15, 2009

Everyone loved the salad. I had to double the recipe for my group. I was surprised not to see any onions in the recipe my group loves onions so I added. I did not have fresh tomatoes, so used can of chopped drained, this worked well. I did not have enough cummin to double nor did i double the chilli powder as per some reviews. Tasted while it chilled and it was just fine. Will ues this again, thank you.

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vkk

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

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Reviewed: Jul. 2, 2009

This was a big hit at my house. I recommend using Hidden Valley Spicey Ranch Dressing instead of Italian. Everybody loved this.

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MAC in WFB

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Reviewed: Jun. 28, 2009

Makes a lot more than I expected. Great if feeding a crowd or you really like pasta salad. Taste-wise, not bad but I recommend adding a bit more Italian salad dressing, a bit more chili powder and some herbs like oregano and basil. This won't knock your socks off, but it's a good basic side dish for the summer. Just be sure to share.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 4, 2009

I did not like this, I thought that it was bland and boring

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smart

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Reviewed: May 29, 2009

Somewhat disappointing, quite dry.

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anitaj

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Reviewed: May 21, 2009

this was pretty good. unlike many other reviewers, though, I didn't think there was enough seasoning -- I added more of everything, even cumin (I love cumin). I probably ended up doubling the seasonings. I just didn't think a teaspoon of this or that was enough for 2 cans of beans, plus corn, tomatoes, and 4 cups of cooked pasta. it ended being pretty tasty, though. for the dressing I used 'Mustard Vinaigrette' from this website. oh, and I added around 1 cup of chopped red, orange, and gold bell peppers. yum.

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Cassidy

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 17, 2009

My husband and I loved this recipe. It is quick, easy and tastes great!

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Cindy

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Reviewed: May 12, 2009

We enjoyed this. I realized a little late in the game that I didn't have any pinto beans, so I used all black beans. I did go a little light on the cumin and chili powder and was glad I did. This went well with grilled turkey burgers. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 9, 2009

Very good! I didn't have fresh tomatoes so we used a can of diced tomatoes w/ green chilis instead. I also took the advice of others and cut the cumin, using only 1/2 Tbsp, plus omitted the salt. I made up fresh Italian dressing from a packet (about 2 cups.) and added the spices directly to it. We ended up pouring 1/2 the bottle over the salad, as my family thought it was too dry/bland at 1st, but the seasonings are great. I'm saving the rest of the dressing to add as we have the leftovers, since pasta salads seems to taste better over time, but also absorbs a lot. I think cubed cheese would be a great addition, and will try that next time. A great new summer salad recipe!

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Sue

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

Excellent flavor! Makes a great vegan dish.

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TONYALASAGNA

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Reviewed: Sep. 25, 2008

This was really good. A few modifications: served it HOT with melted cheese and crushed chips; Added salsa and a chopped onion. Delicious!

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Sep. 3, 2008

Kind of tasted like boring chili, but not inedible... didn't go over great, so porbably won't make again. Thanks for the post anyhow!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 3, 2008

This didn't work for me. Something about the combintation of italian dressing and mexican seasoning just didn't go well together.

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amc

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

very tasty and healthy salad, i used less cumin and less chili powder and a little extra italian dressing as other reviewers suggested. i also used cannelini beans instead of pinto and a small chopped onion instead of the onion powder. my boyfriend loved it. will definitely make this again.

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melanie4830

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Reviewed: Jun. 9, 2008

I thought the salad was very tasty ... I only had elbo macaroni on hand, and had to use a can of petite diced Mexican-style tomatoes. Still turned out great. This recipe does make a HUGE batch. (Plenty for lunches all week!)

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javaqueen

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Zesty Southern Pasta and Bean Salad

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