4 Reviews of Southwestern Pasta Salad

From: Kumquat the Cat's friend

On May 17, 2009

We both really enjoyed this. I had refried black beans in the cupboard, but didn't think refried beans would work well in this so we used regular pinto beans which I had. Used a tequila and lime salsa and kalamata olives instead of Mexican. Ate some of the leftovers as a snack before bedtime. This was yummy and easy make ahead dish.

From: Ice Cool Kitty

On May 22, 2009

This was really easy and oh so good! I was going to make it for ZWT5, but made it early to take to lunch the next day. But, I tasted it, and really liked it. So I tasted a little more, and before I knew I had ate the whole thing (I did scale it down to 1 serving). Rrrrrre bueno (muy bueno). Will have to make again and maybe THIS TIME I can take a picture before I eat the whole thing. I made it as written, but left out the cilantro (didn't have any) and used marinated olives. Made it again for lunch today, with the cilantro, even better! Made for ZWT5 (5/22/09).

From: BakinBaby

On Aug 16, 2009

Lovely blend of spicy flavor. I didn't add the olives, none in the pantry. Made for holiday tag. Thank jackie.

From: Chef #1205319

On Aug 31, 2009

I love this recipe! I pretty much made it as is except I used a cup of canned corn (Green Giants Shoepeg) instead of fresh and green pepper instead of red, its what I had on hand and it was sooooooooo good. I love the combination of the corn with the beans and pasta in this. I have made this several times now and I do think fresh salsa tastes best, but the jar type works well too. I think fresh chopped tomatoes would also work well. My favorite pasta salad now!!