3 Reviews

This was really great, though I made a few small changes. I used small shell pasta but only used 8 ounces - and I'm glad I did as the ratio of pasta to veg was perfect with 8 oz; 12 would have been too much pasta, at least for my taste. I also cut the oil back to 4 Tbsp and the red pepper back to just a sprinkle. The only other change was to leave out the celery since I don't care for it, but since I still wanted a crisp veg I added some yellow bell pepper. Everything else was made per the recipe. Since I cut back the pasta, I thought there was just the right amount of dressing. Thanks for sharing!

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flower7 July 06, 2010

This was really tasty and zippy! Gonna keep this one but I think I'll reduce the lemon zest just a bit. While it was good with the jalapeno it seemed to overpower it just a little. Made for a great summer side salad alongside a spicy roast chicken I had. I can also see us using this is a light main course with a green salad. Thanks for sharing!

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SloppyJoe August 08, 2010

This is a good recipe - nice flavours, but I found there was not enough dressing so it was a little dry. Next time I will try adding a little wine vinegar to the dressing.

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Dawa June 14, 2009
Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans