More about Pasta Salads (photo by Chris Greene, stock.xchng)

More about Pasta Salads

Published in Tips and Notes


Some of these pasta salads, especially the ones with cheese in them, are substantial enough to make light vegetarian meals if served with another salad and some good wholewheat bread, or for the Pasta-Pesto Salad, warm focaccia.

For pasta salads as for hot pasta dishes, always use the best quality pasta possible – imported Italian. Lately I’ve found some imported from Turkey that is reasonably priced and almost as good.

Here’s a tip I picked up from the Italian cook and cookery teacher/writer, Valentina Harris. Before you drain the pasta, reserve a little of the cooking water, which you can then use to make the sauce/dressing go further, and your pasta dish/salad moister – just don/t overdo it otherwise you’ll have a tasteless mush.

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