A couple of weeks ago I made a pasta salad for a potluck. It turned out really well, put a lot of different vegetables in, etc. The one disappointing thing was the pasta. I used one package of plain rotini and one package of tricolor elbow macaroni. When the tricolor was done cooking it was virtually all white. There was a trace of red/salmon in the red pasta, and if you looked closely at the green you could still barely make out flecks of green, but overall the effect was lost.
Was this because I used the store brand (the texture and flavor was ok) instead of a better quality pasta? One friend told me that tricolor "always" does that. I have trouble believing that because I've seen pasta with color before. This was Safeway's "simple living" or whatever they call it.