Reviewed: Jun. 11, 2008

I wound up veering from the recipe quite a bit. I accidentally forgot the cilantro, I didn't have enough lemon juice, so i had to add more oil to counter the vinegar. I only used 1 tsp of chili powder and sugar and I used 3 cups uncooked pasta, red onion and cherry tomatoes. STILL, this came out awesome! So goodI was sad when it was gone. I think next time I will try the whole box of pasta. Thanks for the recipe because I never would have used white vinegar and chili powder in a pasta salad on my own.

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korn_chik

	Cooking Level: Intermediate
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Reviewed: Dec. 25, 2007

Wonderful! Lots of compliments from my guests. Don't change a thing.

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MARIO1

	Cooking Level: Expert Home Town: Abilene, Texas, USA Living In: Early, Texas, USA
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Reviewed: Nov. 6, 2007

I LOVE this pasta salad! I rarely eat pasta salad because I don't care for mayonaise based sauce or Italian dressing (which most recipes call for). This one is a winner! I've made a few changes based on personal preference: - Half the amount of oil the recipe calls for. The whole amount is a little overwhelming and adds a lot of unneeded calories! - Omit the cilantro (I loathe cilantro) - Replace green chiles with jalepenos - Omit black olives

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sweetgrace23


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Reviewed: Aug. 19, 2007

I made this last night for a block party. I used the whole box of rainbow pasta as I had read there could be a lot of dressing in the bottom. I had no problem with that. I also added chipolte cheese and a small hot pepper (seeded and ribbed) and a bit more chili pepper since I used more pasta. It was one of the first to go and I enjoyed the little bowl I snitched for breakfast! Great recipe!!!

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chrisk


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Reviewed: Aug. 14, 2007

Apart from using apple cider vinegar, I made this pretty much as written. Husband liked it especially. Thanks, Kathy! I'll be making this again!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: May 30, 2007

This was very good! I added more salt, vinegar and lemon juice to the dressing to make it a little more zippy. Also, I added to cheese to give it a little more variety of flavor. I will definitely make this again.

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msbaker


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Reviewed: Mar. 23, 2006

I made this for a work potluck. Everyone kept saying how fresh it tasted. Next time though I will add the fresh jalapeno's as suggested by others. I will be adding this one to my favorites.

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EXPLORER43

	Cooking Level: Expert
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Reviewed: Nov. 18, 2005

Very light, cool and refreshing. I served this at a BBQ gathering and it was a hit, none was left.

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JOLARA

	Cooking Level: Intermediate Home Town: Martinez, California, USA Living In: Wickenburg, Arizona, USA
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Reviewed: Sep. 4, 2005

I'm sorry. We just didn't care for the flavor of this salad. Maybe if I put salsa in, that might save it.

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DART1121

	Cooking Level: Expert Home Town: Turin, Iowa, USA Living In: West Bend, Iowa, USA
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Reviewed: Aug. 22, 2005

I like to try new recipes whenever I have to bring a dish and this was a huge hit.

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RENEEWEST


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Reviewed: Aug. 4, 2005

My husband loves this salad and repeatedly asks me to make it. I omit the olives and green chilies and add only 2 teaspoons of white sugar. I also add just one teaspoon of chili powder since 1 tablespoon is way too spicy for us. Adding a can each of dark red kidney beans and whole kernel corn and using a red onion makes the salad even more attractive. If it weren't for the adjustments I've had to make on my own, this salad is definitely worthy of 5 stars. Its a keeper in my house!

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Hanna N.


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Reviewed: Jun. 9, 2005

I'm not a big fan of pasta salads, but this one was great! It had a very unique taste to it. It's not your normal pasta salad. It was rather spicy. I added 2 jalapenos after reading the reviews and they gave it a kick! Be careful when cutting them though.. I had a cut on my finger and it was burning for the rest of the night. :)

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AHULK2000


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Reviewed: Jun. 1, 2005

Too much going on all at once. The vinegar was way overpowering for me. I could not eat more than a few bites.

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BAMATT

	Home Town: Pelham, Alabama, USA
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Reviewed: Jun. 1, 2005

This recipe is a great alternative to traditional mayonaise based pasta salad. It's light and refreshing. I used bow tie pasta and fresh jalapeno peppers for extra "kick" and the salad does taste better the longer the flavors blend. Try it-- I will definitely make again for our next barbecue. Omitted the olives--they are not neccesary--and I don't care for them.

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AMSRAY


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Reviewed: May 29, 2005

This was a great southwest style pasta salad!!! I did add the jalapenos and fresh sliced avacados. WONDERFULL!!! katie,EL Reno Oklahoma

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Katie Bossa

	Cooking Level: Expert
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Reviewed: May 25, 2005

This was quite good, it needed more pasta, the bottom of the bowl was full of liquid. and the suggestion of jalapenos might help too. Will make again.

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FRIENDLEE


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Reviewed: May 23, 2005

This was a great salad. I used six roma tomatoes and a couple of jalapenos. If I make it again I'll add a bit more pasta and some chunks of avocado.

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CITEREH

	Cooking Level: Intermediate Home Town: Madison, Wisconsin, USA Living In: Hickory, North Carolina, USA
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Reviewed: Jun. 4, 2004

This was GREAT last night and even better today. I added the minced jalapenos too... YUMMY!

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Jill Beesley

	Cooking Level: Intermediate Home Town: Overland Park, Kansas, USA Living In: Las Vegas, Nevada, USA
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Reviewed: May 30, 2004

this was a great receipe for picnic/bbq.

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ATRUJILLO


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Reviewed: Feb. 24, 2004

Loved this recipe. I did take one reviewer's advice and added some fresh chopped jalapeno to the cilantro dressing. I also substituted purple onion and yellow bell pepper to make the dish more colorful! Also used regular penne pasta, rather than the rainbow pasta - it is all that I had on hand. Great mixture of flavors!

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ELISAN

	Cooking Level: Intermediate Living In: Austin, Texas, USA

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