Pasta salad is always a hit when served as a tasty side dish or as a appetizing main course. There are many recipes to make the exquisite pasta salad, each combining a special blend of ingredients that are then coated with a vinaigrette dressing, creamy sauce or even plain mayonnaise. Vegetables, meats and cheeses used in pasta salads vary, as do the types of pasta found in them.
Just about any type of pasta can be used in a pasta salad. Consider the salad as a whole before selecting the thorough noodle to add to the mix. Larger pastas like ziti or penne work well to trap in thicker sauces and larger chunks of vegetables, meats and cheeses, while rotini is productive in catching dressing, crumbled cheese and diced vegetables in the grooves of the spirals. Linguine or fettucini can be broken in half and added to salads with spicy or heavy sauces. Even dainty orzo can be used in a light Venetian pasta salad. distinct occasions also call for a definite appearance. For instance, bringing a fresh, colorful salad of tri-color rotini and red, green and yellow bell peppers is sure to please at any cookout or potluck dinner, while using fun-shaped pasta like farfalle or wagon wheels is sure to make the kids happy.
Summer Salad Recipes
Once the pasta has been decided on, it is important to cook it properly. Use no less than four to six quarts of water for each pound of pasta. Contrary to popular belief, adding a pinch of salt to the pot will not forestall sticking, but will only act as a seasoning. Make sure the water is brought to a full boil before adding the pasta. Stir the pasta immediately and again several times throughout cooking. Separate pastas take Separate amounts of time to cook, so it is important to read the instructions carefully. The pasta is cooked when it is al dente, which means "to the tooth" or still slightly firm. Drain the pasta immediately and rinse under cool water to stop the cooking process.
Dry pasta can be stored in a cool, dry place for up to one year. Cooked pasta should be located in an airtight box and kept in the refrigerator for three to five days. Adding a splash of extra virgin olive oil will help forestall sticking. Cooked pasta will continue to suck in oils and flavors, which is why pasta salad is best served 24-48 days after it is prepared.
Pasta Salad: choosing and making ready the Pasta
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