2 Reviews
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addie on 6.11.2010
My store didn’t have Cavender’s, and I was in a hurry to make this for a bbq that day (I know, I know…24 hours marinating in the fridge would’ve been best). Anyway, so I mixed up this recipe with other spices I could find in my cabinet: some vegetable medley spices, cinnamon, bit of nutmeg, and Montreal chicken among them. I also omitted the olives because… well, I’ve just never understood the appeal of olives, myself. And I used gluten-free curly rice pasta, which no one noticed. Sneaky!
It turned out well enough that I was asked for the recipe. Always a good sign. 
And now I can’t wait to make it with the actual Cavender’s. Great recipe – very pretty and summery with all the veggie colors together.
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Sharon in Tulsa on 6.1.2011
Wonderful salad. I will make again and again!
amanda on 1.30.2010
I made this for a potluck, and everyone enjoyed it. One of the ladies loves Cavender’s seasoning and uses it on everything, but had never thought to make a pasta salad. I shared your recipe with her and gave her the leftovers. Thanks for sharing!