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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Reviewed: Feb. 7, 2008

I made it just as the recipe said and it was terriffic!!

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cindius

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Reviewed: May 30, 2007

As per usual, I changed it up a bit. :) I used more like 2½ cups of uncooked rotini, closer to the half-cup of Italian dressing, and a 15-ounce can of diced tomatoes with oregano and garlic (drained and rinsed). I omitted the cumin, chili powder, and red pepper flakes. I used a few good shakes of onion and garlic powders, and I chilled the salad for three or four hours before eating. It tasted like one of those boxed pasta salad mixes from the store (which is a compliment as I LIKE the Italian one!) but much more hearty with the beans. Thanks for sharing, Aria, maybe I'll actually follow the whole recipe next time 'round!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 3, 2006

I was a little weary about this one, but was pleasantly suprised when I made it. I generally don't think of beans being in a pasta salad. Quite good.

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fueledbyhope

Home Town: Apple Valley, Minnesota, USA

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Reviewed: Aug. 18, 2006

Was pretty good (my kids loved it). Easy salad to make and great as leftover.

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hulaHeather

Cooking Level: Intermediate

Living In: Mililani, Hawaii, USA

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Reviewed: Aug. 4, 2006

Not bad, but not spicey enough for me. I took the recommendation of others and used less cumin. I still felt something was missing though. Next time I will make it and add some salsa as someone else suggested.

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Susie

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Reviewed: Mar. 30, 2006

Just wonderful; I used frozen corn rather than canned. Tasted better the next day!

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 22, 2006

I made this today and it was very good - with my changes. I used 1/2 teaspoon of the cumin and chili powder as others noted it had too much cumin and tasted like chili. I also used Hiden Valley Spicey Ranch dressing instead of italian. WoW! yummy! I didn't have tomatoes so I used a LARGE can of diced tomatoes - drained and rinsed lightly. Definately would make again!

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beth12345

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Chinook, Montana, USA

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Reviewed: Mar. 14, 2006

This is a great recipe to make quickly then take to work all week. I omitted the cumin entirely and it still had great southwest flavor. I also used spiral pasta and fat free Italian dressing to make it more healthy. A fun colorful dish.

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ALPHAKITY7

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Reviewed: Jun. 19, 2005

It tasted like chili, not a bean salad.

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JULIUSKITTY

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Reviewed: Oct. 4, 2004

Just made this for a church homegoing picnic. Imagine how I felt when it was the only dish barely eaten. Yes, it is spicy (too much Cumin, for sure) but it is not very attractive and the play of the flavors is boring, depsite the heat.

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Lisa

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Reviewed: Sep. 5, 2004

This was fantastic! I loved it and so did everyone at the party I took it to. I tripled all the ingredients to make a large salad. I wouldn't change anything.

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LILIAX

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Reviewed: Aug. 10, 2003

A little dry for my tastes, and mine came out a bit too spicy. I think I added a little bit more spices than the recipe recommended, though.

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hawkika3

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Reviewed: Aug. 4, 2003

It was okay, I can see how it would be a good dish to bring to a BBQ or something casual like that.

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ANONISGOOD

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Reviewed: May 1, 2003

This was very yummy!!! I used a bit less cumin and added some homemade salsa. Very good and VERY EASY to make!

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DietCokeJunkee

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Reviewed: Dec. 28, 2002

I thought this was tasty and wholesome as an different type of side dish. I'll make this when my vegetarian nieces visit. I used whole wheat pasta to make it healthier.

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FBA

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Reviewed: Nov. 9, 2002

This recipe rescued me in a pinch! It was 11:00pm and I forgot that I had to bring a dish to pass for the next day! This was so simple, I literally threw it together in minutes! I didn't have onion or garlic powder, so I used 1 garlic clove (pressed) and 2 green onions (chopped). It tasted great and looked beautiful! I normally have a very sensative palate when it comes to Mexican flavoring...the milder, the better. With that in mind, I felt that the cumin in this was right on. (I even used the red pepper!) It has a really great "Mexican" flavor that is not overpowering. I will definately keep this and the ingredients on hand to make VERY often! It was also a big hit at the meeting! I even got approval from my Hispanic friend! Thanks for the recipe! :o)

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Italian Elegance

Cooking Level: Professional

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Reviewed: May 6, 2002

I think this is a nice salad, however, I did not care for the cumin too much, thus the 3-star rating. My husband and I both felt that its taste was almost overpowering the other ingredients. I will probably try this again, but either without the cumin or with a lot less. My tip: Try to add a little at a time and see how you like it...

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MELUSINE

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Reviewed: May 14, 2001

We had the family, both sides, over for Mother's Day yesterday. My husband was frying a turkey so I was looking for something with a cajun flavor - but not too spicey hot - to complement the main dish. It was an absolute hit from the oldest to the youngest. And so incredibly simple to make.

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spyderdriver

Cooking Level: Expert

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Reviewed: Aug. 27, 2000

A very easy salad to make and VERY tasty...I made it for a BBQ and it was a hit with EVERYONE! It was great for leftovers also...it aged well for a few days! Yummy!!!!

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SCHMIDTAK

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Zesty Southern Pasta and Bean Salad

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