Macaroni, rotini, fusilli, and tortellini are all great options for a better bite, he says.ĭealing with a pasta salad that got too soggy? This actually has nothing to do with the amount of sauce you add to it, Makuch says. These grooves help snatch up the dressing or herbs in your salad, which will ultimately make it more flavorful. Here’s a simple tip to keep in mind when choosing your base: Select any type that has nooks and crannies, Makuch says. Otherwise, your noodles might taste bland, Makuch says. One more thing: When you’re boiling your macaroni, please don’t forget to salt your pasta water. To kick it up a notch, try grating some Parmesan or squeezing some zesty lemon juice into your sauce. Typically, pasta salads incorporate some type of coating, like Caesar or Italian dressing, or something homemade, like a mayo-based sauce or a basil pesto mix-in. Your dressing is equally important, Makuch says. Try buying local and snagging asparagus, zucchini, and tomatoes for your summer pasta salads, since that’s when they’re in season. Seasonal produce is also a solid option since it tends to be more flavorful than vegetables that might have been picked too early. Raw veggies like cucumbers or carrots are great in these recipes because they provide a fresh crunch. On that note, be intentional about the vegetables you’re using, too. Consider mixing in options like grilled chicken, roasted chickpeas, smoked tempeh, or shrimp. To start, get creative with your proteins. Incorporating different textures is one of the biggest things to keep in mind when crafting pasta salad, Makuch says. What ingredients should you add to pasta salad? As for the dressing that holds it all together? There are two types of pasta salad lovers-those who love mayo and those who don’t-and the choice is up to you if you want to go creamy or opt for an oil-based vinaigrette. Whichever way you plan on serving it, the foundation remains the same: chilled pasta with delicious mix-ins. In fact, the dish is an excellent blank slate, because it allows you to take advantage of local, seasonal ingredients or remix a family recipe, Michael Makuch, an associate professor of the food and health program at Johnson & Wales University in Providence, Rhode Island, tells SELF. However pasta salad makes you feel, an outdoor get-together just isn’t the same without it. Or maybe digging into the dish reminds you of gathering with friends and family during the summer, with the smell of charcoal in the air and lively conversations buzzing all around. Maybe it evokes memories of an aunt who always showed up with a particular recipe you adored. Pasta salad tends to muster up nostalgia for many cookout-goers.
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