FI26: Pasta Toolkit
Zucchini pasta bake
If time is of the essence, it’s fine to make pasta salad a day ahead. The pasta will absorb the liquid from the vegetables and other seasonings, though, so it might be best to make your salad base and your pasta separately and combine them just before serving. Also, keep in mind that while pasta will absorb water-based liquids, it won’t absorb oil, so olive oil can help keep it moist and firm.
Yes. Begin by boiling your pasta in generously salted water, according to the directions on the package. When it is al dente, drain the pasta, and quickly run it under cold water to stop it cooking. When it has drained fully, toss it with some extra virgin olive oil to keep it from sticking together. Mix it into your salad base once it’s cool.
A fresh-tasting extra virgin olive oil is your best bet. The boiled pasta will not absorb oil the same way it absorbs other liquids, nor will the oil evaporate. Another trick is simply to stir your pasta frequently. It is common for the dressing in a pasta salad to make its way to the bottom of the bowl. Stirring helps keep the pasta coated in dressing.
Pasta salad is a favorite at parties and picnics alike. Endlessly adaptable, it can be varied to make the best of whatever seasonal ingredients you have on hand.
Easy to make, easy to transport, and easy to eat – pasta salad is the ideal dish for your next potluck or party. And of course, it tastes the very best at room temperature, so you never have to worry about it getting hot or cold.
As long as you don’t add mayonnaise – and we don’t – your pasta salad should be fine, even in the summer. If you are concerned, you can always move your bowl of pasta salad to a slightly larger bowl, filled with ice. Avoid using cucumber, which will weep and release its water into your pasta, turning to mush in the process.
A glass storage container with a snap-on top is perfect for protecting your leftovers, which will keep for several days in the fridge as long as you don’t use highly perishable vegetables, such as cucumber. Or, if you are making a very large batch, keep the vegetables and pasta entirely separate until you are ready to serve them. Mix a small quantity up to serve, replenishing it when it’s gone. Even so, skip the cucumber unless you expect to consume the entire salad the same day.
