Time for the Summer edition of WC’s Recipe Exchange!! This couldn’t have come at a more perfect time for me. I made this to take to my parent’s Fourth of July get-together… along with next week’s TWD Blue(Black)berry Pie… and it was a hit! A family friend loved it so much, she asked for the recipe! 
The only thing I’d add to it next time is a little salt. My changes are in purple… Happy Fourth of July, my lovely readers!!
Go-To Pasta Salad
Source: WC Recipe Exchange Jun/Jul ‘08 - ‘Summertime Favorites’
1 box tricolored rotini (I used Barilla’s new Piccolini!!)
4 thin chicken breasts, 12-16 oz. cubed and cooked
2 avocados, cubed
1 red pepper, julienned (I subbed about 20 grape tomatoes, quartered)
1 bunch broccoli, slightly cooked - thrown in for the last two minutes with the boiling rotini
1 block (8 oz.) low-fat monterrey jack or cheddar cheese, cubed (I used shredded)
1 c low-fat Ranch or Italian dressing, homemade or from the bottle
Cook ingredients as indicated and combine together. I squeezed a lemon over the salad so that the avocado doesn’t turn brown. I also cook my chicken with Italian seasoning (I didn’t) to give it some flavor. Makes a big pasta salad so bring it to your next BBQ!
