Original recipe by Debra Steppel
Ingredients
12oz box of tricolor rotini
16 oz bottle of lowfat Italian dressing (e.g. Ken's Northern Italian with Basil)
2 large stalks of broccoli (about 1 lb.)
3-4 large plum tomatoes
2-3 Tbsp Italian seasoning
1/4 cup dried onion flakes
1-2 Tbsp garlic powder
8 oz. feta cheese (either "basil and sundried tomato" or plain)
8 oz grated Parmesan cheese
Directions
1. Cook tricolor rotini in salted water per package directions. Drain well.
2. Pour drained pasta into a very large bowl (pasta should only fill half the bowl). Add about 3/4 of the salad dressing and mix well to coat the pasta (so pasta doesn't stick to each other). Refrigerate (covered, if possible) while preparing the rest of the recipe.
3. Cut broccoli into small flowerets. Put broccoli and about 1/4 cup of water into a medium microwave-safe bowl with lid. Microwave on High for 5 minutes to soften. Drain. Mix broccoli bits into the pasta bowl in the fridge.
4. Dice tomatoes and mix diced tomato into the pasta bowl. Return bowl to the fridge.
5. Add the Italian seasoning, onion flakes, and garlic powder (all "to taste"). Keep mixing everything in, and taste it to determine what you think it needs. The seasoning is different every time, depending on which brand of Italian dressing you used.
6. Refrigerate overnight, or for at least 6-8 hours until the pasta mixture is very cold. It's important to wait until it's cold all the way through before adding any cheese (or the cheese will get melty and the texture will be like sludge).
7. When the pasta/broccoli/tomato combination is totally cold, add 2 packages (8 oz each) of feta. mixed into the feta. If it's not already crumbled, then crumble it yourself as you put it into the large bowl.
8. Add the grated Parmesan cheese. Mix well.
9. Add black pepper to taste. Stir before serving.
Variations: Could add sliced black olives and/or diced red and/or green peppers.
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