![]() To achieve our perfect balance in this pasta salad, we used halved mozzarella balls, cherry tomatoes, artichoke hearts, pitted black olives, and salami. We’re looking for a combination of contrasting ingredients in this dish, so we recommend including mix-ins that satisfy these key elements: creamy, crunchy/fresh, salty, and hearty. With pasta salad, the key is a good variety of texture, flavor, and color. You want your pasta and dressing to be inseparable, so don’t rinse your pasta to keep that starchy coating. After your pasta is drained, it retains a light coating of starch-think of it as the glue that sticks your dressing to the cooked pasta. You’re looking for al dente, so start tasting early on in the cooking process to avoid overcooked, mushy pasta, and don’t be afraid of draining it early. We recommend hearty pasta shapes like penne or farfalle-they’ll not only hold well in your salad, but have all the nooks and crannies to catch our delicious dressing.Ī couple of tips when making your pasta: Don’t overcook and avoid rinsing. We used fusilli in this recipe, but you can feel free to switch up your shape. If you’re looking for a pasta salad recipe that won’t let you down, read on for all of our top tips on how to make our best-ever version:Ī good pasta salad is only as good as your pasta. ![]() ![]() Make it as-is for a refreshing, flavor-packed addition to your meal, or follow our tips below to learn how to make it completely your own. We have plenty of beloved variations of this staple side dish, but this Italian-inspired recipe is our guaranteed go-to when we need a simple and reliable BBQ side. While it can be overlooked when it comes to summer potluck sides, pasta salad is a staple that we turn to again and again during the warm-weather months. ![]()
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