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Tips & Tricks

Five Rules of Pasta Salad

by Mary Sacks

How to Make Pasta Salad

How to handle pasta salad so it turns out right.

The Five Rules of Pasta Salad

  1. Choose dried, not fresh pasta
  2. Choose short shapes with nooks, not long
  3. Cook in extra salty water
  4. Cook a “little” past al dente
  5. Dress while still warm

Why?

  1. Dried is cheaper and will hold up better when tossed with ingredients.
  2. Short shapes with nooks hold the dressing better.
  3. Cold food mutes flavors; therefore, more seasoning needed.
  4. Don’t let is get too mushy, but pasta does get hard and chewy as it cools.
  5. Warm pasta will absorb the dressing better, but only use ¾ at first. Toss the salad with the remainder just before you serve.


Mary Sacks
Mary Sacks

Author

Retired Certified Executive Chef and Educator


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