Why do I call it American Pasta Salad? Because it's about that time to amp up for the 4th of July. And also because this version is the freshened up recipe of the pasta salad that is sold in grocery store deli's across the United States. A lifetime ago, I worked as a chef in a couple different "Mom and Pop" grocery stores and I knew this recipe had to be a staple in the deli case. I think it's the chunks of cheddar cheese that makes it most American than anything else. Oh, by the way, I used my homemade Mayonnaise in this recipe which definitely gives it that creamy, eggy, oily goodness.
Ingredients:
- 1 lb any kind of of small pasta that you like (I used mini-penne)
- 1/2 Cup green onion, sliced on the bias about 1/4 inch or so
- 1 Cup broccoli, chopped to bite size pieces (blanched if you prefer to make them a little more tender)
- 1 Cup extra sharp cheddar block, cut into chunks (don't use pre-shredded - it will just disintegrate when mixed in the salad)
- 1 Cup tomato, chopped
- 1 Cup mayonnaise
- 1/2 Cup apple cider vinegar
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon pepper
Procedure:
- Cook pasta according to instructions on box. Please cook to "al dente." The pasta has to hold up to mayo and vinegar which will make it mushy if the pasta is overcooked. Make sure you run cold water over pasta when it is done to stop the cooking process. Drain well.
- Prep all the vegetables and the cheese.
- Add everything to a humongous bowl and mix well until incorporated.
- Adjust any and all seasonings to your taste and liking.