Pasta salad is a staple of barbecues potlucks and summer picnics. Properly prepared pasta salad recipes are spicy durable and batch-cookable so you can serve them to a crowd or store them in the fridge to eat for days. Even the most delicate pasta salad ingredients should keep for at least a few hours which means you can safely make your salad ahead of time.
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 Mediterranean Minutes | 2023-06-30 16:00:31 |  46,610 Views |
Pasta Salad MISTAKES to Avoid This Summer
Plus there are many ways to make pasta salad. You can make an Italian pasta salad filled with mozzarella and cured meats or a Greek pasta salad studded with Kalamata olives and feta cheese. Many pasta salad recipes also work well with winter greens like kale and broccoli as well as summer vegetables like tomatoes and cucumbers. The variations are truly endless.
Unfortunately there’s no end to the mistakes you can make with pasta salad. From choosing the wrong type of noodles to cooking them incorrectly to mishandling your ingredients home cooks are all too often faced with the disappointment of strangely mushy or just plain boring pasta salads. If you’re ready to avoid that fate this guide is here to help.
First of all you should only use dried pasta for pasta salad. Fresh pasta—while tender and delicious for hot dishes covered in sauce—doesn’t work as well in pasta salad. This is because it’s so juicy that it breaks down faster than dried pasta once it’s cooked and dressed. Dried pasta is much more sustainable because of the manufacturing process it goes through before it hits the shelves; it’s usually dried and cured for anywhere from a few hours to a few days. For this reason always opt for dried pasta when making pasta salad.
