Pasta Salads
Ever had a pasta salad at a restaurant or elsewhere that seems not to taste like anything much?
A big mistake people make when they’re cooking the pasta is in forgetting to season it. You really do need that salt in the cooking water ;>) Depending on what kind of salad I’m making, I add a little garlic or onion powder, Mrs.Dash or freshly-ground pepper to the drained pasta while it’s still hot, as well. This also helps soak up any water that didn’t drain away.
If you’re using a salad dressing as opposed to mayonnaise, try adding half the dressing while the pasta cools. This won’t work with mayonnaise, since the heat of the dish will curdle your mayo, but it’s a good idea otherwise, especially if you’re making your salad the night before. Save the other half of the dressing to add just before serving.
Pasta tends to suck up and cancel out dressings, and that extra bit of attention can make a world of difference!
November 1st, 2006 at 1:53 am
I’m such a pasta dish scientist. White clams are my fave guinea pig of a sauce. Can you recommend any new twist with white clam sauce?
November 2nd, 2006 at 8:53 am
Have you tried capers?
They look like little green peppercorns, and are found at the grocery store in the aisle with the pickles in a very small jar.
The taste is (if you can imagine this) like horseradish without the hotness. Also looks pretty.
November 2nd, 2006 at 11:35 pm
Will check if any Philippine grocery has capers.
Thanks Trudy!