I've been making pasta salad the same old boring way for YEARS. It's the same way my sister Diane makes it, which is the same way my mom makes it, which is the same way that HER mom makes it. It's not even Armenian! Usually when all of us make the same thing the same way, it's because there's history. But this is pasta salad we're talking about. It's not rocket science.
So here's what the "old" recipe included: tri-colored rotini, tomatoes, cucumbers, celery, atrichoke hearts, black olives, cubed cheddar cheese, and Wish-Bone Italian Robusto dressing. There could be some slight variations, but that's pretty much it. Now I kept some of the old, but wanted to update it because it's not as healthy as it could be. . . plus, WHERE'S THE BROCCOLI?! So my new and improved version includes the following: Barilla Plus rotini, tomatoes, green pepper, celery, broccoli (frozen and thawed, because as much as I ADORE broccoli I kind of can't stand it raw. . . ), low fat cheddar cheese (yes, Michelle, I know. . . ), and Annie's Tuscany Italian Dressing. I used a whole bottle of the dressing, which actually didn't seem like enough (liquid or flavor), so I also added some EVOO, the juice from half a lemon, salt, and pepper. It's pretty good, as far as pasta salad goes anyway.
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