I'm writing this with the caveat that the salad hasn't completely cooled yet... but I absolutely LOVE the flavors. Husband and I are huge fans of anything southwestern anyway (I could feed him tacos every night and he'd be plump and happy). I didn't have the full amount of lime juice, so I used half lemon, half lime, with maybe a half a tsp of lime zest that I had saved. Much sadness that I didn't have an avocado, but the flavors stand for themselves, and I suppose I can do without that extra bit of fat THIS time. I used frozen corn flash cooked in the microwave (water + bowl + 5 mins :P). I might update my review tomorrow based on how much of the sauce is absorbed by the pasta. In the future I might double the citrus/spice sauce, depending on how it stands up overnight! Overall, awesome. Love it.
I substituted parsley and a little basil for the cilantro (instead of going to the store). I came out really good! I'll definitely make this one again!
This salad is awesome. Even my husband, who normally dislikes noodles, gave it a thumbs up. Will make it again. And on the plus-side it is very healthy. Thanks for the recipe.
This recipe is just wonderful! We were making it for a catered event, so had to triple it. I did it the lazy way and tripled it in my head, and must of made a mistake on the amount of lime juice, as it turned out pretty sour. No worres! I just added a little sugar and it was amazing! Very different twist from the regular mayo basaed pasta salads, give this one a try!! :)